Fire Roasted Cream Cheese Dip

20 Min.
20 Min.
8
Ingredients
1
package Shore Lunch® Fire Roasted Vegetable Soup
1 package Shore Lunch® Fire Roasted Vegetable Soup
1
cup warm milk
1 cup warm milk
1
pound cream cheese, softened
1 pound cream cheese, softened
2
tablespoons olive oil
2 tablespoons olive oil
1
tablespoon butter
1 tablespoon butter
1
cup julienned white onions
1 cup julienned white onions
2
tablespoons minced garlic, divided
2 tablespoons minced garlic, divided
½
teaspoon black pepper
½ teaspoon black pepper
1
cup panko bread crumbs
1 cup panko bread crumbs
Directions

  1. Preheat the oven to 350 ºF.
  2. Grease a 2 quart casserole dish.
  3. Add the warm milk and the soup mix to a medium sized mixing bowl, stir to combine, cover and let the soup rehydrate for 15 minutes.
  4. Add the oil and butter to a large sauté pan over medium high heat. Add the onions and sauté for 10-15 minutes or until the onions are a nice caramel color. Add 1 tablespoon of the minced garlic and sauté for 30 seconds more. Remove the pan from the heat, add the panko bread crumbs and toss to combine.
  5. Add the cream cheese and remaining garlic to the soup mix and stir to combine. Spread the cream cheese mixture into the casserole dish. Sprinkle the panko bread crumbs over the cream cheese.
  6. Place the dish directly into the oven and bake for 20 minutes.
  7. Remove the dish from the oven and serve with your choice of bread or vegetables.