Whipped Cambozola Dip

Sure, there's whipped feta and whipped ricotta sweeping the nation, but, I was thinking about all the delicious flavors of a funky cheese board, into a dip, and came up with this little baby. It includes caramelized onions, walnut and cranberries- it's salty, tangy, sweet, and full of amazing texture! Click the photo for the video with the steps!

Ingredients:
8oz Cambozola cheese
2oz cream cheese (room temp/slightly softened)
2 TBS heavy cream
1/4-1/2 caramelized onions* (to taste)
Dried cranberries, chopped (small handful, or to taste)
Walnuts, chopped (small handful, or to taste)

Whip together the Cambozola cheese, cream cheese, and heavy cream on med-high/high for about a minute until creamy and a little fluffier. you can totally stop there, if you don't want any of the mix ins!

Switching to a paddle attachment (not necessary, but easier to just mix without everything getting stuck in the whisk), or, just mixing in with a spatula, add in the caramelized onions, walnuts and cranberries.
Serve at room temperature.

*To caramelize the onions:
Slice the onion (I used yellow) into thin pieces (you can dice them, but I just end up chopping them a bit smaller after they're cooked). For 1/2 onion, melt 1 TBS butter in a large pan. Add the onions and reduce heat to medium-low, babysitting them and stirring so they don't burn too much (I always seem to get some crispy edges, which i'm a fan of, but if not, just make sure to control your heat accordingly). Add a TBS or 2 of water into the pan occasionally, if needed, to stop from sticking to the bottom of the pan. Time for doneness will vary, and based on preference, but, around 15-20mins. Let them cool and either use once cooled, or, speed up by putting them into a container in the fridge, until chilled.