Happy hump day!
Another hot dip inspired by thoughts of Spring….I say thoughts, as there’s sure been no sign of it around these parts. Snow and ice and freezing rain and…ugh, enough! I love that we have seasons and can have a distant appreciation for winter, but someone must have forgot to flip the switch this year.
But, this time of year does bring maple syrup, maple candy, maple butter, all good stuff! And so I decided to use some of that flavor in a savoury, rather than sweet dish this year (although there’s likely some of those to come too).
This dip can be made ahead of time and popped into the oven before ready to serve. Something to enjoy on the last of the chilly evenings, maybe even after a long walk in the sugar woods!
- 4 cups thinly sliced yellow onions
- 1 tbsp. butter
- 2 tbsp dry white wine (I used one from Jost)
- 2 tbsp maple syrup
- 1 8 ounce package cream cheese
- 1/2 cup light mayonnaise
- 1 cup grated aged white cheddar
- 1/2 tsp maple mustard, I used Kozlik’s (or substitute a sweet mustard)
- sea salt and pepper to taste
To a saucepan over medium heat, add butter and onions. Cook for about 15 minutes until beginning to turn golden. Reduce heat to low-medium, add white wine and maple syrup and continue to cook for up to 30 minutes until onions have reduced in quantity and are soft and deepened in color, like so:
Mix softened cream cheese and mayonnaise together. Stir in cheddar and mustard. Chop prepared onions slightly and stir into cheese mixture. Season with salt and pepper to taste.
Preheat oven to 350 degrees. Turn dip into an oven proof dish (with pan underneath to catch overflow) and bake for 20-25 minutes until bubbly. Serve with crackers, chips or baguette slices.