Baked Cheddar Dip with Crostini

1: Heat oven to 375 degrees.

2: Line a baking sheet with baguette slices and drizzle with olive oil. Set aside.

3: In a cast iron skillet, warm butter over medium heat and add the chopped onion. Sauté for 4-5 minutes until golden.

4: Remove onion from the skillet and set aside to cool.

5: In a food processor, pulse cream cheese and sour cream until smooth.

6: In a medium bowl, combine shredded cheddar cheese, cornstarch, salt, and pepper. Toss to coat.

7: Add the cream mixture and sautéed onions to the bowl, stirring to incorporate.

8: Transfer the dip mixture to a medium-sized oven-proof pan (about 6-8" in width) and sprinkle with a layer of cheese.

9: Bake for 20-25 minutes or until the dip is light golden.

10: At the same time, place prepared baguette slices in the oven and toast for about 8-12 minutes until golden brown.

11: Increase the oven temperature to broil and finish the dip to gain a crispy top for 1-2 minutes.

12: Remove from oven and garnish with fresh cilantro, green onions, and lime. Drizzle with oil and serve with crostini.