One of our favorite couples at church had a baby. We felt sorry for them as certainly their fun life was over now that they were saddled with a child, but when we met Ashlyn she was adorable, inquisitive (even from the start), and angelic. Her sweet baby spirit was nearly enough to make me like babies.
We watched over sweet Ashlyn until she was a toddler and then we left for college.
Several years passed and Ashlyn's Mom contacted me for some recommendations for a trip to Hawaii. Since we still lived there, and I always loved her Mom, I offered to meet them one afternoon and hang out. Seeing them all grown up, and the kids as teenagers, was awesome. I wasn't surprised at all that none of them had changed, they were still the sweet and hilarious people I had always loved being around.
Ashlyn had grown to be chic, worldly, visibly intelligent, and certainly remained inquisitive. She's adorable too.
I wasn't surprised when she told me that she is a major foodie and has a blog. That weekend, after I bid them all adieu and promised to visit when I could, I spent hours on her blog proudly reading the fruits of her grown-up mind. No longer a baby, she has truly grown into a force with which to be reckoned. I imagine great things from her, as she has proven already with her gorgeous haven, The Pedantic Foodie. I happily await for her new posts to be delivered to my inbox.
I found it.
It was all the things I adore in a bubbly dish, happily spread on soft bread. It is now demanded of me when I am invited places, or when I invite people over, as a condition of attendance.
No one loves me anymore. They want me for my dip.
Take my word for it. Make this. Do it! You likely have all the ingredients on hand. And it makes a lovely dinner.
- 2 medium sweet onions, sliced
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1 bay leaf
- *SuperMom edit: three sprigs fresh thyme*
- 8 ounces cream cheese, softened *SuperMom edit: I use 1/3 less fat Philly*
- 5 ounces chevre goat cheese, softened
- 1 1/2 cups gruyere, grated
In a medium skillet melt 3 tablespoons butter over medium high heat. Add the onions, bay leaf, thyme, and kosher salt to the melted butter and cook, stirring often, until the onions are translucent and deep amber in color. Remove from heat and remove bay leaf and set aside.
In the work bowl of your stand mixer combine cream cheese, chevre, and grated gruyere. Beat on medium speed until the cheeses are well combined. Fold in caramelized onions.
Spread the cheese mixture out into a 9-inch baking pan. Bake for 15-10 minutes or until the dip is bubbling and the surface has deepened in color.
Serve immediately* alongside sliced bread, toasts, or crackers. Enjoy!
*If you wish to make the dip ahead of time it can be placed in the refrigerator and reheated when ready to serve. *
I'm sorry for all the begging you will have to endure after you make and share this. Better to keep it all to yourself.
Your favorite SuperMom