This hot onion soufflé dip, from Heart and Soul, the 1992 Memphis Junior League cookbook, is prone to disappearing quickly at parties. Tortilla chips, Fritos, or crackers make good accompaniments.

Ingreadients:

•  One 14-oz. package frozen chopped onions, thawed
• 24 oz. cream cheese, at room temperature
• 2 cups finely grated parmesan cheese
• ½ cup mayonnaise

Direction

1. Position a rack in the center of the oven and preheat to 425°F. Drain the chopped onions, then use your hands to squeeze out any excess liquid. Transfer to a bowl. Add the cream cheese, parmesan, and mayonnaise and stir until combined. Scrape into an ungreased 1-quart soufflé dish and smooth the top. Bake until golden brown, about 20 minutes. Serve hot.