Holland Ranch Sweet Onions are available only during spring and early summer, don't wait too long or you will miss them! Find us on Saturday mornings 9-noon at the Antelope Valley Winery located on the corner of 20th St W. & Ave. M in Lancaster, CA.
Ingredients
1 baguette, sliced
olive oil
8 oz. package of cream cheese, softened
1 cup Holland Ranch sweet onions, diced (Try roasting before adding to recipe)
1 cup mayonnaise (use the good stuff)
1 cup Pecorino Romano cheese (or Parmesan), grated
1 tbsp black pepper, freshly ground
Directions
Heat oven to 350°F.
Brush slices of baguette with olive oil, bake on a baking sheet for 10-15 minutes until golden. Remove from oven and let
cool. Beat the softened cream cheese until smooth.Stir in sweet onion, mayonnaise, Pecorino Romano cheese, and black pepper. Mix well. Pour the dip into a baking dish. Bake for 35-45 minutes or until the top is brown and bubbly. Serve hot.
This recipe was adapted from the original recipe found on http://whiteonricecouple.com/
Ingredients
1 baguette, sliced
olive oil
8 oz. package of cream cheese, softened
1 cup Holland Ranch sweet onions, diced (Try roasting before adding to recipe)
1 cup mayonnaise (use the good stuff)
1 cup Pecorino Romano cheese (or Parmesan), grated
1 tbsp black pepper, freshly ground
Directions
Heat oven to 350°F.
Brush slices of baguette with olive oil, bake on a baking sheet for 10-15 minutes until golden. Remove from oven and let
cool. Beat the softened cream cheese until smooth.Stir in sweet onion, mayonnaise, Pecorino Romano cheese, and black pepper. Mix well. Pour the dip into a baking dish. Bake for 35-45 minutes or until the top is brown and bubbly. Serve hot.
This recipe was adapted from the original recipe found on http://whiteonricecouple.com/