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Baked French Onion Dip

Baked French Onion Dip- A creamy, cheesy dip loaded with caramelized onions and baked until golden and gooey.


December 5, 2023 by Nicole Collins


Today, we’re making Baked French Onion Dip!


It’s Day 5 in our 12 Days of Dips series, and today we’re making another one of my favorites from this whole series. This one was a fan favorite from my taste testers too and with good reason.

We’ve all had a delicious cool and creamy French onion dip. But, have you ever had it baked til it’s warmed and gooey the whole way through? GAME CHANGER. And, that’s exactly what we’re making today.


Let’s start with the onions. We’re going to caramelize a couple onions in a little butter in a heavy bottomed skillet. To make the onions extra special, we’ll season them like we would a French onion soup onion…with a little fresh thyme and a little Worcestershire sauce. We’ll let those onions cook for about a half hour until they’re deep and golden in color. Then, we’ll pull them off the heat until they’re just cool enough to handle and mince into smaller pieces.


While the onions are going, we can work on the creamy base of our dip. We need the standard trio of creamy dips: mayo, sour cream, and cream cheese. To that, we’ll add some shredded swiss cheese to give us the ultimate cheese pull. Beat everything together until it’s all smooth and creamy. Then, we’ll mix in those chopped onions with an extra pinch of salt and pepper. Once everything is fully combined, we’ll spread the dip into a small baking dish, and bake it until it’s golden and bubbly. That’s all there is to it!


To serve, I think carbs are the way to go on this one. Use some nice toasty crostini, some pita chips, some pretzels, or even some potato chips as a dipper. It’s absolutely delish with some fresh chopped veggies too, don’t get me wrong. But…carbs.


This dip is so creamy and comforting. The onion flavor is both sweet and savory. The cream cheese/mayo/sour cream trifecta gives this dip the absolute perfect texture. And that swiss cheese hiding in the dip adds the perfect touch melty gooiness. So. Darn. Good.


And here’s a bonus hot tip, if you have any leftovers of this dip, throw some of it in a grilled cheese. TRUST ME. Schmear a nice layer on one side of your bread. Add a little extra shredded sharp cheddar. Butter and toast the sandwich as usual. HEAVENLY.


Okie dokes! We’re circling back to the sweet dips tomorrow, and it’s a good one. So, don’t miss out!

I hope you guys love this one as much as I do. Let’s eat!



 



Baked French Onion Dip

Serves: about 3 cups Print


Ingredients:

For the Caramelized Onions:

  • 1 tbsp unsalted butter

  • 2 medium yellow onions, halved and sliced

  • ½ tsp salt

  • ¼ tsp pepper

  • 1 sprig thyme

  • 1 tsp worcestershire sauce


For the Dip:

  • 8 oz cream cheese, softened

  • 1 cup sour cream

  • ¼ cup mayonnaise

  • 1 cup swiss cheese, shredded

  • ½ tsp salt

  • ½ tsp pepper

  • chopped green onions, for garnish

  • toasted baguette, crackers, and veggies, for serving


Directions:

  1. Caramelize the onions: In a large heavy bottomed skillet, melt butter over medium low heat. Add onions, thyme, ½ tsp salt, and ¼ tsp pepper. Cook for 20-25 mins, stirring every 5-7 mins, until the onions are softened and deep brown in color. Add worcestershire sauce, stir, and cook for about 1 minute longer. Discard the thyme sprig. Remove from heat, and set aside to cool slightly. When the onions are cool enough to handle, chop them in to small pieces.

  2. Preheat oven to 350 degrees. To a mixing bowl, add cream cheese, sour cream, mayo, and shredded swiss cheese. Use a hand mixer to beat the mix until smooth. Add the chopped onions, ½ tsp salt, and ½ tsp pepper. Stir until everything is well combined.

  3. Transfer mix to a 3 cup baking dish. Bake for 20-25 mins until golden and bubbly. Serve with toasted baguette, crackers, and chopped veggies. Enjoy!

Recipe notes:

*You can use regular or lowfat cream cheese and sour cream for this dip. I actually prefer to use lowfat.

*For ultimate gooiness, I recommend shredding your own cheese for this recipe. Pre-shredded is fine in a pinch, but the cheese pull will not be as satisfying.


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