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Baked Three-Cheese Onion Dip with Chive and Pepperoncini

['2 tablespoons vegetable oil', '1 medium onion, finely chopped', 'Kosher salt', '8 ounces cream cheese, room temperature', '1/2 cup mayonnaise', '2 teaspoons cornstarch', '4 ounces sharp white cheddar, coarsely grated (about 1 cup), divided', '2 ounces Monterey Jack, coarsely grated (about 1/2 cup), divided', 'Freshly ground black pepper', '2 tablespoons finely chopped chives', '2 tablespoons finely chopped peperoncini', 'Crackers and/or tortilla chips (for serving)']

Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8–10 minutes; season with salt. Let cool.
Pulse cream cheese and mayonnaise in a food processor until smooth.
Toss cornstarch, 3/4 cup cheddar, and 1/4 cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20–25 minutes. Let dip cool 5 minutes, then top with chives and peperoncini. Serve with crackers.

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