2004 Golden Whisk Awards
(Our top 10 recipes of the year)
We have Kathy Meuter of Marietta to thank for submitting this winning candidate for our "What Can I Bring?" feature. She calls it the "three-day onion souffle" because she first enjoyed it at a meeting for the three-day breast cancer walk in Atlanta. Everyone, she said, "begged for the recipe." Those of us who've tried it get similar reactions from our guests.
Hands on time: 10 minutes Total time: 1 hour and 5 minutes Serves: 16
- 2 (8-ounce) packages low-fat cream cheese
1 cup regular or low-fat mayonnaise
1 1/2 cups grated Parmesan cheese
1 tablespoon white wine Worcestershire sauce
1 teaspoon Tabasco
1 teaspoon garlic powder
1 1/2 cups chopped onions (fresh or frozen; thaw and squeeze out excess liquid)
1 tablespoon chopped chives or green onions
Preheat oven to 350 degrees. In a large bowl, combine the cream cheese, mayonnaise, Parmesan cheese, Worcestershire, Tabasco, garlic powder and chopped onions until well-combined. Pour into a 2- or 3-quart casserole dish. Sprinkle with the chives and press lightly so they adhere to the mixture. Bake 50 to 55 minutes, until the middle is set. Serve warm with crackers and chips.
Per serving, using low-fat mayonnaise: 148 calories (percent of calories from fat, 69), 6 grams protein, 5 grams carbohydrates, trace fiber, 11 grams fat (5 grams saturated), 27 milligrams cholesterol, 424 milligrams sodium.
