Hot Onion Dip 🧅
Once you make this 3 Ingredient Hot Onion Dip one time you won’t even have to come back to my post. Three Simple Ingredients Onions, Mayonnaise and Cheese. These appetizers for game-day are crowd pleasers, I feel like every dip made homemade instead of store bought has a different type of feeling to it when you’re picking at it. But hey, This dip basically makes itself. Find out for yourself let’s make Hot Onion Dip!
I always get asked, “Can I use store bought shredded cheese“. and I always answer, “Are you crazy?“. For all my recipes like Buffalo Chicken Dip, and for a dip this perfect you NEED to shred your cheese for that perfect, melty, gooey dip. You’d be missing out on the best part of your dip!
Eyeing down the bread? Me too. This is a cranberry walnut bread bowl from Costco but these bread bowls come in various types, The wildcard of the recipe.
Tips For Success
Don’t stress about caramelizing the onions.
Some people insist on caramelizing the onions before assembling the dip, but I’ve found it’s even better when you take all the ingredients, throw them in the dish, and bake it. It’s an unnecessary step because the onions soften and caramelize right in the oven along with the cheese and mayonnaise. I’ve never once served this dip without the dish being completely empty by the end.
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Swiss cheese really does make the dip.
I know there aren’t a lot of Swiss cheese lovers out there — and honestly, I’m not even one either. But the slightly nutty flavor in Swiss gives this dip the depth it needs to actually taste like the classic hot onion dip it’s meant to be. If you absolutely insist, you can substitute mozzarella, cheddar, or Colby, but the Swiss really is what makes the magic happen.
Don’t worry if it looks loose going into the oven
A lot of people worry that their onion dip looks too loose or creamy before baking and think they did something wrong. But here’s the truth — once it bakes, everything tightens up. The mayonnaise melts into the cheese, the onions release their flavor, and the whole thing thickens into that scoopable, creamy dip texture you want. What starts out looking a little loose in the dish ends up coming out of the oven perfectly thick and bubbly. If anything, a dip that starts too thick can actually bake up heavy. This one settles into the perfect consistency once everything melts together
🤔 Common Questions
You can serve hot onion dip with a variety of sides such as vegetable sticks (carrots, celery, bell peppers), crackers, or pretzels. Or you can use my favorite Kings Hawaiian Pretzel Bites that I absolutely love.
Yes, hot onion dip can be made in a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 2-3 hours, stirring occasionally until the dip is hot and melted.
Hot Onion Dip 🧅
Ingredients
Method
- Grate the Swiss cheese.
- Mix together the diced onions, shredded Swiss cheese, and mayonnaise. Add salt and lots of cracked black pepper to taste.
- Add into a baking dish ( I used a 9 x 13).
- Bake at 350° F for about 45 minutes or til’ browned and bubbly.
- Hollow out the bread bowl and add the baked onion dip into the bread bowl. Chop up the extra bread you removed into cubes and use for dipping.
- Place the filled bread bowl on a baking sheet lined with foil or parchment paper and top the onion dip with mozzarella (optional) and more cracked black pepper.
- Set oven to broil and cook until the top is browned… about 2-3 minutes. Serve and enjoy!
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Nutrition
Video
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Store in air-tight container for 3-5 days in refrigerator.
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