Description Edit

This onion dip is really not a soufflé because it does not puff or contain beaten egg white, but it mimics the light, delicate texture of a soufflé.

• Makes 6 Cups.
• Contributed by Catsrecipes Y-Group
• Source: Heart & Soul, The Junior League of Memphis, Tennessee

Ingredients Edit

• 4 cups frozen chopped onion, thawed
• 3 packages cream cheese (8 oz each) softened
• 2 cups grated Parmesan cheese
• ½ cup mayonnaise

Directions Edit

1. Press onion between layers of paper towels to remove excess moisture.
2. Combine onion and remaining ingredients in a medium bowl; Stir well.
3. Spoon into a lightly greased 2 quart soufflé dish.
4. Bake, uncovered, at 425 °F for 15 to 17 minutes or until golden.
5. Serve warm with corn chips or assorted crackers.