Three-Cheese Caramelized Onion Dip

Course: Appetizer
Product Category: Focaccia & Ciabatta
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Print Recipe


  • 1 Tribeca Oven Ciabatta Loaf
  • 2 Large Yellow Onions thinly sliced
  • 2 tbsp Olive Oil divided
  • 1 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 cup Cream Cheese
  • 1 cup White Cheddar Cheese shredded
  • 1 tbsp Fresh Chives chopped
  • Pepperoncini Peppers sliced
  • 1/2 cup Monterey Jack Cheese shredded


  • In a large skillet, heat oil over medium-low heat. Add the onions, and cook, stirring occasionally, until golden-brown, about 15-20 minutes. Season with salt and pepper. Set aside.
  • Meanwhile, preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Cut the top-third off of the Tribeca Oven Ciabatta Loaf. Carefully hollow out the bottom, leaving a 1-inch shell of bread intact for support. Slice top of loaf into 1/2-inch-thick pieces to create crostini. Set hollowed-out loaf aside.
  • Place the bread pieces on the prepared baking sheet and drizzle with 1 tablespoon of oil. Bake, flipping crostini halfway through, until golden-brown and crisp, about 10-15 minutes. Set aside for serving with dip.
  • Increase oven temperature to 400°F. In a food processor, combine the cream cheese, cheddar, Monterey Jack cheese and onions, and pulse until just combined. Spoon the cheese mixture into the hollowed out loaf. Transfer to a parchment-paper-lined rimmed baking sheet. Bake until the cheese is melted and light golden-brown, about 7-10 minutes. Top with chives. Serve with crostini and pepperoncini.

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