Game Day: Baked Three-Cheese Onion Dip with Chive and Pepperoncini

Last week’s first Game Day of the year was only slightly overshadowed by Labor Day weekend (although we spent Labor Day weekend very close to a giant TV, streaming constant football). So…Game Day! Snacks are needed.

Bon Appetit’s Baked Three-Cheese Onion Dip with Chive and Pepperoncini checks all the boxes: cheesy, creamy, tangy, and entirely worthy of your favorite chips (tortilla, Fritos, even Ruffles). Think cheese-and-jalapeño nachos, only deconstructed and so much creamier (thank you, cream cheese). This is the kind of game day snack that is easy to make, pretty to serve, and able to hold its own on the coffee table in front of the TV until the final whistle – or at least until the last of this cheesy yumminess has been scooped up. 

Hook ’Em, Gig ’Em, Geaux...enjoy!

Bon Appetit’s Baked Three-Cheese Onion Dip with Chive and Pepperoncini makes for a perfect game-day snack. (Photo: Andria Dilling)

Baked Three-Cheese Onion Dip with Chive and Pepperoncini
from Bon Appetit

2 tablespoons vegetable oil
1 medium onion, finely chopped
Kosher salt
8 ounces cream cheese, room temperature
½ cup mayonnaise
2 teaspoons cornstarch
4 ounces sharp cheddar, coarsely grated (about 1 cup)
2 ounces Monterey Jack, coarsely grated (about ½ cup)
Freshly ground black pepper
2 tablespoons finely chopped chives
2 tablespoons chopped pepperoncini
Tortilla chips

Preheat the oven to 375 degrees. Heat the oil in a medium skillet over medium heat. Cook the onion, stirring occasionally, until it softens and turns golden, about 8 to 10 minutes. Season with salt and let the onions cool to lukewarm.

Pulse the cream cheese and mayonnaise in a food processor until smooth (alternatively, use the back of a fork to combine in a small bowl, and stir until smooth). 

In a medium bowl, toss the cornstarch, cheddar cheese, and Monterey Jack, making sure the cheese is coated in the cornstarch. Stir in the onion, and season with salt and pepper. Scrape the mixture into a 1-quart baking dish (or a small iron skillet). Bake until the dip bubbles and browns, about 20 to 25 minutes. Let the dip cool for 5 minutes, then top with the chives and pepperoncini. Serve with chips.