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Let me tell you something—this dip has never made it to the second quarter of a football game at my house. Not once. I’ve seen grown adults hover like hawks around the oven just waiting for it to bubble. My sister-in-law once called dibs on the browned corner with her finger before I even set the dish down. (Yes, it caused a mild family drama. Worth it.)
It’s warm, cheesy, loaded with caramelized onions, and just fancy enough to feel like you put in some effort—without actually having to. It tastes like you spent all afternoon in the kitchen, even if you were just hiding in the pantry with a glass of wine while it baked. No judgment. We’ve all been there.
Why This Dip Just Works
Here’s why I keep making it—and why you probably will, too:
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Melty, golden cheese on top? Yes, please.
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Creamy, cozy, dreamy inside? Check.
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Deep, sweet flavor from those slow-cooked onions (they’re doing all the heavy lifting)
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Scoopable, dippable, snackable — it’s a total MVP on any snack table
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Comes together fast, bakes while you fix your hair or yell at the dog (again)
Let’s Talk Ingredients (and how not to stress about them)
You don’t need anything fancy here—just the usual suspects, with room to wiggle.
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Butter: Just a tablespoon, but it makes those onions sing.
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Yellow onions: Two medium ones, chopped rough. Don’t fuss over perfect dice.
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Cream cheese: Go full-fat. Don’t mess with the light stuff—it’s a party, not a PTA meeting.
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Sour cream + mayo: Tang and cream. If you’re not a mayo person, you can bump up the sour cream. I won’t tell.
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Swiss or Gruyère cheese: I lean Gruyère when I’m feelin’ a little bougie. Swiss is classic and cozy.
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Onion powder + garlic powder: These round things out without overpowering.
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Worcestershire sauce: I don’t even try to pronounce it right anymore. It’s the secret sauce.
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Black pepper + kosher salt: Don’t skip the taste test at the end.
Alright, Let’s Make This Thing
Here’s the game plan:
Step 1: Caramelize the onions
Get your skillet warm over medium-low heat, toss in that butter, and add your chopped onions with a pinch of salt. Now here’s the key: leave them alone. Stir every few minutes, but don’t hover. You want them soft, golden, and just shy of jammy. It takes about 20 minutes, and yes—it’s worth it. This is where the magic happens.
Step 2: Preheat your oven to 350°F
Do it while the onions finish. Trust me, you’ll forget otherwise.
Step 3: Make the creamy base
In a bowl, mix up the softened cream cheese, sour cream, and mayo. I use a fork or a spatula. Don’t pull out the stand mixer—no need to wake the dog.
Step 4: Mix it all up
Add half the shredded cheese to your creamy mix, along with the cooked onions, onion powder, garlic powder, Worcestershire, and black pepper. Stir it all together until it looks like something you wanna dive into face-first.
Step 5: Into the baking dish
Spread it into a small baking dish. I’ve used everything from a 9-inch pie plate to a random ceramic dish I found at HomeGoods. Top it with the rest of that glorious cheese.
Step 6: Bake for 20–25 minutes
You’re looking for bubbly edges, melty top, and that little golden cheese crust that dreams are made of. If your oven runs hot, check it around 18 minutes.
Step 7: Let it sit a second
Not long—just enough so you don’t scorch your tongue like I do every time I get impatient.
Wanna Shake It Up? Go For It.
This recipe is flexible, like yoga pants on a Sunday. Try:
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Chopped crispy bacon mixed in or sprinkled on top
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A dash of cayenne for a little heat
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Fresh thyme stirred in with the onions
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Top it with crushed fried onions for crunch (like the green bean casserole ones—YES.)
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Use leeks instead of onions if you wanna feel all springtime-fresh
Leftovers? HA. But Just In Case…
Listen, I’ve never had leftovers unless I doubled the batch and hid one. But if you’re lucky:
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Store it in the fridge, covered, for up to 4 days.
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Reheat in the oven at 350°F till warm, or microwave it in 30-second bursts, stirring in between.
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Do NOT freeze it. Creamy cheese dips and freezers are not friends.
From My Kitchen to Yours
This dip is one of those recipes that makes people stop mid-conversation and go, “Wait, what is this?” It’s comforting, familiar, and somehow a little fancy all at once. Like your favorite sweatshirt with red lipstick.
So if you try it, let me know. Shoot me a comment, send a photo, or just drop a note saying, “Girl. You were right.” Because when a dish makes people scrape the bowl with a Ritz, it’s not just a dip anymore—it’s a moment.
And I’m so glad I could share it with you.
Baked French Onion Dip
Ingredients
- 1 tablespoon butter
- 2 medium yellow onions roughly chopped
- 8 oz cream cheese softened
- 1 cup sour cream
- 1/3 cup mayonnaise
- 1 cup Swiss or Gruyere cheese grated, divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- Kosher salt to taste
Instructions
- In a large heavy-bottomed skillet over medium-low heat, melt the butter. Add onions and season with salt. Cook, stirring every few minutes, until onions are deep brown in color, about 20 minutes.
- Preheat oven to 350°F.
- In a medium bowl, mix the cream cheese, sour cream, and mayo until smooth.
- Add half of the grated cheese, caramelized onions, onion powder, garlic powder, Worcestershire sauce, and black pepper. Stir until well combined. Season to taste with additional salt if needed.
- Transfer mixture to a baking dish and top with remaining cheese.
- Bake until golden and bubbly, 20–25 minutes. Serve warm with chips, crackers, or crostini.
Notes
Nutrition