Fire Roasted Cream Cheese Dip
Recipe tags: soup mix, easy difficulty, side, roast
|1 pkg||Shore Lunch® Fire Roasted Vegetable Soup Mix|
|1 cup||warm milk|
|1 lb||cream cheese, softened|
|2 Tbsp||olive oil|
|1 cup||julienned white onions|
|2 Tbsp||minced garlic, divided|
|½ tsp||black pepper|
|1 cup||panko bread crumbs|
Preheat the oven to 350 ºF.
Grease a 2 quart casserole dish.
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.
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.
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.
Place the dish directly into the oven and bake for 20 minutes.
Remove the dish from the oven and serve with your choice of bread or vegetables.