Warning: This dip is extremely addictive, especially served warm from the oven with good, crusty bread. I used sliced Roma tomatoes but you can use any kind you prefer.
Makes 4 to 6 servings
1 8-ounce package of cream cheese, softened
1 cup grated Parmesan cheese
1 cup mayonnaise
1 medium sweet onion, diced (about 1 cup)
8 ounces chopped or sliced tomatoes
Black pepper to taste
Preheat oven to 350 degrees. Grease a 6-inch baking dish or a cast-iron skillet.
In a bowl, use a whisk or wooden spoon to combine cream cheese, Parmesan cheese, mayonnaise and onion until smooth.
Pour mixture into a baking dish and top with tomatoes and black pepper.
Bake for 45 minutes or until the top is golden and bubbly. Serve warm with good bread or crackers.