Hot Onion Soufflé

Hot Onion Souffl�

4 cups frozen chopped onion, thawed 3 pkgs. cream cheese (8 oz. each) softened 2 cups grated Parmesan cheese 1/2 cup mayonnaise

Press onion between layers of paper towels to remove excess moisture. Combine onion and remaining ingredients in a medium bowl; stir well. Spoon into a lightly greased 2 quart souffl� dish. Bake, uncovered, at 425 for 15 to 17 minutes or until golden. Serve warm with corn chips or assorted crackers. Makes 6 cups. This onion dip is really not a souffl� because it does not puff or contain beaten egg white, but it mimics the light, delicate texture of a souffl�. Source: Heart & Soul, The Junior League of Memphis, Tennessee

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 * Catsrecipes Y-Group