Ingredients
2
tablespoons olive or vegetable oil
1
large sweet onion (such as Vidalia, Walla Walla or Maui), chopped
1
large red onion, chopped
1
tablespoon chopped fresh parsley
1
tub (8 ounces) soft cream cheese with chives and onion
Pumpernickel or rye cocktail bread, if desired
Preparation
In 10-inch skillet, heat oil over medium heat. Cook onions in oil about 5 minutes, stirring occasionally, until tender.
Stir in parsley and cream cheese until smooth. Spoon into small bowl. Serve warm or cold with cocktail bread.
