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–+ servings
spicy warm caramelized onion dip

Hot Onion Dip

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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 Cutting board
  • 1 Chef's knife
  • 1 Mixing bowl
  • 1 Rubber spatula
  • 1 box grater or 1 cheese grater
  • 1 9-inch baking dish or 1 1-quart baking dish
  • 1 Oven mitt
  • 1 serving spoon

Ingredients
  

  • 2 cup yellow onions finely diced
  • 1 cup mayonnaise full-fat
  • 1 cup sour cream full-fat
  • 1 1/2 cup shredded Swiss cheese packed
  • 1/2 cup shredded Parmesan cheese packed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon smoked paprika optional
  • 1 tablespoon unsalted butter softened for greasing dish

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Grease the baking dish lightly with softened butter.
  • Finely dice the yellow onions on the cutting board using the chef’s knife.
  • In the mixing bowl combine mayonnaise, sour cream, Swiss cheese, Parmesan cheese, garlic powder, onion powder, salt, pepper, and smoked paprika.
  • Add the diced onions to the bowl and mix thoroughly with the rubber spatula until evenly combined.
  • Transfer the onion mixture into the prepared baking dish and spread it into an even layer.
  • Place the baking dish in the preheated oven and bake for 22–25 minutes until bubbly and golden around the edges.
  • Remove the dish from the oven using oven mitts and place it on a heat-safe surface.
  • Let the dip rest for 5 minutes to thicken slightly and cool to serving temperature.
  • Serve warm with toasted baguette slices, crackers, or vegetable sticks.

Notes

For best flavor, use freshly grated cheese instead of pre-shredded, as it melts more smoothly and gives the dip a creamier texture; if you prefer a sweeter flavor, slowly caramelize the onions in a skillet with a little butter before mixing them into the dip, then reduce the bake time slightly since they are already cooked. You can prepare the mixture up to a day ahead and refrigerate it covered, then bake just before serving, adding a few extra minutes to the baking time for a cold dish. To avoid a greasy dip, stick to full-fat dairy but avoid extra oily cheeses, and pull the dip from the oven as soon as it is bubbling and lightly browned rather than deeply dark. Adjust the seasoning after baking if needed, stirring in a pinch more salt or pepper, and if the top browns too quickly, tent loosely with foil during the last few minutes of baking.
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