It’s the holiday season- and to my family, that means lots parties, good food, and even better times! One of the most requested appetizers I serve or bring to gatherings is this… it’s the BEST Hot Onion Dip around. Bonus: all you need are 5 ingredients! Trust me when I say… bring copies of the recipe with you; people will be asking for it!
This really is the BEST Hot Onion Dip! I have been making it for years and years! You will not be able to stop eating it. One taste and your family and friends will start making this…really! Collectively, this is probably the most commonly made appetizer recipe by the people in my circle of life! People typically have all 5 ingredients on-hand, so when you get quick notice of a party or someone pops by…Boom! This Hot Onion Dip will be your go-to recipe!
I captured a little pre-game fun in this video! My friend’s brothers and friends came to town to go the Army-Navy Game in Philly. One was from Florida, one from Tennessee, and the two from North Carolina. The day before the game a bunch of us hung out, caught-up, and talked trash about who was going to win. They were all army… and me,
I was rooting for Navy (since my dad is a Navy man). In spite of those differences, the one thing we could all agree on was how good this Hot Onion Dip was and how refreshing and delicious Mike’s Hard Lemonade is! Cheers to the Army for the win, it was so close… (but Navy will get you next year)!
This was some effortless entertaining: the easiest dip ever!
What Is An Easy Party Appetizer To Make?
THIS! This Hot Onion Dip takes just 5 ingredients to make (really just 4 but I am counting the black pepper, lol). You can have it mixed and in the oven in literally 5-6 minutes.
What Variations Can I Make To This Hot Onion Dip?
It is spectacular on its own, however, you can add in lump crab meat (that has been drained), or diced jalapeno’s for a nice kick. You can add-in frozen, thawed spinach that has been squeezed dry or chopped artichokes that have been blotted dry.
How Do You Make Hot Onion Souffle Dip?
This is literally one of the easiest part appetizers or snacks you will ever make! Just dump 1 cup of mayonnaise, 1 cup of Parmesan cheese, 1 (one) 8-ounce package of cream cheese (softened), 1 chopped medium onion (about 1 1/4 cups) and a good amount of black pepper into a bowl and mix until combined.
Scrape the mixture into a small casserole dish and bake for 20-25 minutes at 375 degrees. YUM!
I hope you love this super simple yet seriously delicious dip as much as my family and friends do!
Enjoy!
- 1 8oz package of cream cheese, softened (as a gal from Philly, I adore the one and only Philly Cream Cheese)
- 1 cup mayo
- 1 cup shredded Parmesan cheese
- 1 medium Vidalia onion, diced (about a heaping cup full)
- 1 tsp pepper
- Serve with pretzels, slices of crusty bread, or crackers
- Preheat oven to 375 degrees. Combine all the above in a bowl and mix until smooth.
- Scrape into a baking dish. Bake for about 20-25 minutes or until the top browns – the browner it gets the more flavorful it will be.
- Note: Don’t cook at higher than 375 degrees or you run the risk of separating your cheese which will make the dip greasy. For best results, don’t use low-fat anything. When making this Hot Onion Dip, you’ve got to live it up!
Cindy @ The Sweet Nerd says
December 22, 2017 at 2:16 amOnly needing 5 ingredients is awesome – especially on a game day. Super cheesy and gooey – love it!
Tara | Deliciously Declassified says
December 22, 2017 at 4:35 amLove a quick and easy dip that’s a crowd pleaser. This one looks delicious! Also Mike’s Hard Lemonade brings back great summer memories. Thanks for sharing.
Jillian says
December 22, 2017 at 4:35 amSuper easy & super cheesy – two of my most favorite things!
Chichi says
December 22, 2017 at 10:06 amHmmm. This certainly looks like something I would love. I would have to google what Vidalia onions though. Can I use any other onion? Thanks for sharing
Ellen says
December 22, 2017 at 12:29 pmSo much cheesy goodness and only 5 ingredients! Perfect for game day or a small holiday gathering.
Rob says
January 6, 2018 at 12:14 amI just made this and LOVE LOVE LOVE IT! I did tweak it just a bit buy adding a smashed garlic clove and a quarter cup or so of feta cheese. Its incredible! Thanks
Colleen says
January 11, 2018 at 3:52 pmI LOVE this dip as well! I am totally trying your tweaks next time. I have literally made this 50 times in the last 6 years or so, so a little change would be fun! Thanks Rob!
Vicki Roberts says
August 13, 2018 at 1:06 pmThis was amazing!!!! Next time I will double the recipe. I added parsley and garlic just because I could LOL . My son (who is 34) ate half all by himself. It was great with heavy crackers and even veggies. Okkkkkk… it was great by the spoon tooooooooo! This is now my go to take along or last minute dip for visitors! I may have to make more today… they left me one tablespoon!!!!
Misty says
October 24, 2018 at 12:14 amI didn’t cook it at a temperature higher than 375° but mine turned into a greasy mess. I also didn’t use low fat ingredients. Not sure what I did wrong.
Kristin says
August 20, 2019 at 1:31 pmPhiladelphia cream cheese didn’t come from Philadelphia. It was invented in NY.
Colleen says
August 21, 2019 at 11:29 pmHow about that! Thanks for the education!
Jessie says
October 5, 2019 at 10:25 pmLove this dip, thanks for sharing. I sliced my onion (had to use a sweet onion) and then sautéed it in olive oil and garlic until lightly browned. I let it cool before I added to the rest of the dip mixture. After baking, I did a few minutes on broil, too. This dip is definitely going into the rotation! (I also enjoy a Mike’s Hard Lemonade :)).
Colleen says
October 20, 2019 at 8:49 pmSO then more of a caramelized Onion DIp I guess?? Sounds delicious! This is a family and friends favorite!
Patty says
November 25, 2019 at 7:59 pmCan this be made a head of time & refrigerated? Two days? Then put in a baking dish and baked?
I’ve made it and everyone loves it, but I’m time crunched on the actual day an trying to make things ahead of time.
Colleen says
November 26, 2019 at 12:57 amHi Patty, I am going to go with no. I have never done that however I just know it would not have the souffle-like texture it does when fresh.