Creamy Baked Onion Dip — 🧅🧀😋A cheesy, comforting, and easy dip that everyone loves! Made with cream cheese and sweet Vidalia onions!
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Hot Cream Cheese Onion Dip Recipe
I used to say I hated onions, but I guess I don’t because I loved this dip. It’s ridiculously good and dangerously easy to make.
Given what’s in it, it’s impossible that it would be bad. We’re talking pure, unadulterated comfort food. It’s fattening, full of sodium, creamy and rich, with some soft texture from the onions, and a tiny bit of heat to keep you going back for more.
Because I used a sweet Vidalia onion, it’s not overly ‘oniony’. Of course, there’s onion flavor, but in a good way, not in a I just ate onions and cannot be around others who haven’t for at least two days type way.
I added a pinch of cayenne and it provides some very gentle heat, but if you’re not into heat at all, omit it.
I’m a dip lover extraordinaire. As in, I can skip the entree and just eat dip at a restaurant or a party, and this is exactly the kind of dip that’ll make me do it. After a pound of cream cheese and cheese, who needs anything else?
It reminds me a lot of Loaded Baked Tater Tot Dip, minus the tater tots, and incorporates elements of various onion dips and spinach and artichoke dips I saw online.
It’s a perfect dip to serve for game day as an appetizer, at any dinner party, as a Thanksgiving or holiday side dish. Or, just make it just because it’s Wednesday night.
After we gorged on half the batch, I put the remainder into an airtight container, refrigerated it, and the next day nuked it for a minute and it was good as new!
What’s in Baked Onion Dip?
To make this cream cheese onion dip, you’ll need:
- Cayenne pepper – You can omit this if you aren’t a fan of spice
- Cream cheese – I used low-fat cream cheese but full-fat cream cheese will also work. Make sure to use brick-style varieties, not cream cheese from a tub
- Mayonnaise – Again, I used low-fat mayo to keep this recipe a bit lighter, but full-fat mayonnaise is also great
- Cheese
- Sweet Vidalia onion
- Salt and pepper
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make This Baked Onion Dip Recipe
This onion cheese dip couldn’t be easier to make! Here’s an overview of the process:
- Preheat your oven to 350F, and spray a 9-inch pie dish (or a similar-sized oven-safe baking dish) with cooking spray.
- Add all the ingredients to a large bowl, reserving about 1/2 cup of cheese, and mix to combine.
- Transfer the mixture to the prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining cheese evenly on top.
- Bake until the top is golden brown and bubbly.
- Cool just momentarily, and serve warm with your favorite dippers like tortilla chips, pita chips, or veggie sticks. OR, spoon your cheesy dip into a bread bowl for an impressive presentation!
What to Serve with Homemade Onion Dip
Recipe FAQs
I used Kerrygold’s Blarney Castle cheese, but almost any cheese or shredded cheese blend from Parmesan cheese to Swiss cheese to a 4-cheese blend will be lovely. It’s cheese. There’s no wrong answer.
You could add a couple of handfuls of frozen spinach and artichokes to make onion-dip-meets-spinach-and-artichoke-dip. I’m going to try that next time. You could add a cup of corn, beans, or pre-cooked rice, too, to beef it up.
Yes! Feel free to sauté yellow onions to make caramelized onions before stirring them in with the rest of the ingredients.
I haven’t tried it, but you could probably use vegan products for the cheese, cream cheese, and mayo.
Yes! You can assemble the dip, cover it with plastic wrap, and chill until you’re ready to bake it off.
This hot onion dip is best served fresh and warm, but leftovers will stay fresh in an airtight container in the fridge for up to 5 days. Gently reheat it in the microwave before serving.
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Creamy Baked Double Cheese and Onion Dip (gluten-free)
Equipment
- 1 (9-inch) Pie Dish
Ingredients
- 8 ounces cream cheese, softened (light is okay, I used TJ’s Soft Spreadable Light
- 1 cup mayonnaise (light is okay, I used Best Foods Light Mayo
- 6 to 8 ounces grated cheese, divided (I used 7-ounces Blarney Castle
- 1 medium/large sweet Vidalia onion, peeled and diced (about 1 heaping cup)
- 1 teaspoon ground black pepper, or to taste
- ½ teaspoon salt, or to taste
- ¼ teaspoon cayenne pepper, optional and to taste
Instructions
- Preheat oven to 350F. Spray a 9-inch pie dish (or 10-inch, or similar-sized oven-safe baking dish) with cooking spray; set aside.
- In a large bowl, add all ingredients (except reserve about 1/2 cup cheese to be sprinkled on top) and stir to combine.
- Turn mixture out into prepared dish, smoothing the top lightly with a spatula.
- Evenly sprinkle reserved 1/2 cup cheese over the top.
- Bake for about 45 to 50 minutes, or until top is golden browned, bubbly, and dip is done to your liking (I baked for 47 minutes). Allow dip to cool momentarily before serving. Read product labels to ensure all products are gluten-free if that’s a consideration for you. Serving Suggestions – chips, bread, crackers, bagel chips, pita chips, Fritos Scoops, mini toasts, carrot sticks, celery sticks, cucumber sticks, zucchini sticks, jicama, bell pepper wedges, mushrooms, your favorite crudites, or eat by the spoonful.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love hot cheese onion dips
great
Do you think this would turn out ok if it was assembled the night before and then baked right before serving?
Although I haven’t tried it, I do think that you could assemble it, cover it with plastic wrap, refrigerate, and then bake the next day. If you try it let me know how it works out for you!
I would love to double his recipe…would you suggest I just double everything?
Yes
This dip is crazy good!
I’m glad you loved it!
This dip is crazy good!