Creamy Baked Onion Dip — A cheesy, comforting, and easy dip that everyone loves! Made with cream cheese and sweet Vidalia onions!
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.
And the more you have, the more you want. Seriously addicting. Normally I don’t feel this way about savory foods and reserve this only for sweets, but it’s worth running extra miles for.
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 at football or sports parties, as an appetizer at any dinner party, serve it as a Thanksgiving or holiday side dish, or 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.
No tripod and a freehand shot of me going after all the stretchy, golden cheese. The last time I did a shot like this it was with marshmallows. This was better than marshmallows and that’s saying a lot given my mouthful of sweet teeth.
What’s in Baked Onion Dip?
To make this cream cheese onion dip, you’ll need:
- Cream cheese
- Mayonnaise
- Cheese
- Sweet Vidalia onion
- Salt and pepper
- Cayenne pepper
How to Make Baked Onion Dip
To make it, simply combine cream cheese, mayo, grated cheese, sweet onion, black pepper, and optional cayenne pepper, in a bowl and give it a stir.
Turn it out into a pie dish, top with a handful of cheese, and bake until it’s golden browned and bubbly.
The wafting scent will force you to rip it from the oven and just dig in.
What to Serve with Homemade Onion Dip
Anything salty and carb-y will work with this dip. Here are some of my favorites:
- Pretzels
- Tortilla chips
- Potato chips
- Pita chips
- Pretzel chips
- Pita bread
- Sliced baguette
What Type of Cheese Should I Use?
I used Kerrygold’s Blarney Castle cheese, but most any cheese or shredded cheese blend from Parmesan to a 4-cheese blend will be lovely. It’s cheese. There’s no wrong answer.
Can I Make This Dip in Advance?
Yes! You can assemble the dip, cover it with plastic wrap, and chill until you’re ready to bake it off.
Tips for Making Hot Onion Dip
I used low fat cream cheese and low fat mayo to try to keep it somewhat healthier but of course, you can use full-fat products if you prefer a truly gluttonous dip or love cardio.
You could add a couple 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.
Although I haven’t tried it, you could probably use vegan products for the cheese, cream cheese, and mayo.
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Creamy Baked Double Cheese and Onion Dip (gluten-free)
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 1o-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. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion. 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this for our New Years Eve party with friends and it was devoured immediately, every bite! We loved it with Wheat Thins. Made it with Greek yogurt cream cheese, light mayo and colby-cheddar blend shredded cheese. Couldn’t even taste the difference in using the reduced fat products. Definitely adding this to my recipe book for future use. Thanks so much!
Thanks for trying the recipe and glad it was devoured! I love this dip too! Score for the lighter products not even being detectible!
I would love to double his recipe…would you suggest I just double everything?
Yes.
I just made it again with 1 teaspoon of pepper and it was very good. I noticed that salt was not in the original recipe I found on pintrest  but now I see that it is included here. Did you add salt when you changed the black pepper amount?  I generally like salt but am not sure it is necessary in this recipe because the cheese is salty . I added 1/2 teaspoon Tabasco and thought it was a positive addition.
Glad it worked out great for you this time around! Both salt and pepper are very personal so I usually list a ‘suggested’ amount, but depending on preferences, and in this case, how salty the cheese you used is, will dictate if you want to add some, none, more, less, etc.
I just made the creamy baked double cheese and sweet onion dip and I can not imagine that the black pepper was supposed to be 1Tablespoon , it has to be 1 teaspoon because it is barely edible and I like lots of black pepper.
My wife and daughter could not eat it. I do think it will be good when I make it again with 1/3 less pepper.
I apologize for the typo and thanks for trying the recipe.
Do you really mean 1 tablespoon of black pepper or is it supposed to be 1 teaspoon? 1T is an F of a lot!
I updated the recipe to 1 teaspoon, to taste. Enjoy!
Do you think this would turn out ok if it was assembled the night before and then baked right before serving?
Yes I think you’d be fine. Just make sure to wrap it super well in clingwrap so your fridge doesn’t smell like onions for days later :)
I made this yesterday for the Super Bowl. It was unbelievably delish! I used Gouda and Swiss cheese and I added some jalapeños along with the onions. It was a crowd pleaser for sure!
Gouda & Swiss sounds so good with the jalepenos. Omg I bet you were the star of the party :) Sounds awesome & thanks for LMK what you tried!
Ugh love love love. Tho I hate cooked onions ha. Might sub another veg/artichoke. I want it in my mouth asap along with your tater dip!
Question the pretzel like snack for the dip in your photo – is that homemade it looks better than store bought!
Pretzel Thins. They sell them at most groc stores. Enjoy the dip! It’s amazing and artichokes would be a great sub for the onions if you absolutely dont think you want onions but I used to hate hate onions and this isn’t too oniony, if that makes sense. It kinds of works out in the oven :)
This looks good too. I am finally catching up on my feed list, and your posts are KILLING me right now. Can you tell I’m hungry ;)?
Love that top layer of caramelized cheese. Mmmmm.
Knowing you, I can see you liking this one! It’s pure cheesy comfort food!
Wow, that is one of the most amazing onion dips I have ever seen! I thought I’d died and gone to heaven when I made Alton Brown’s Homemade Onion Dip. I will definitely make this for Christmas snacks!
Hi! Would this amazing looking dip be moderately improved by caramelizing the onions before adding them to the mixture? Thanks!
You know possibly but that would involve another 15-30 min step and another pan which defeats the purpose of the easiest, stir-together, fast, one-bowl dip ever – Just depends if it would be worth it to you. It wasn’t to me. LMK which way you try it!
Love hot cheese onion dips and this one sounds amazing!
You are the gooey, cheesy, amazing dip king! I want all of them!
Oh my, does this look addicting! Yum :)
Well, hello there awesome looking dip! Holy cow girl! This is heaven in a dish for sure! I have a feeling I would eat that entire plate right now if only it was here!!! love the stringy cheese shot!!!!
And thanks for pinning, too! This was soooo good. Dangerously so :)
oh man , this looks heavenly! Cheese…onions….right up my alley!
I’m like that; I don’t like onions but I would love this. This is a dip my husband would leave me for you for. Seriously.
This is a total man-bait dip. I won’t lie. LOL