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By: Becky Hardin
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Hot Onion Dip has been a family favorite for years. I just love the sweet, cheesy onion flavor. You really can’t do better than a classichot onion dip recipe for the holidays or game day. It’s perfect for dipping and oh-so yummy.
Table of Contents
Why We Love This Hot Onion Dip Recipe
There’s nothing better than a great appetizer dip and this hot onion dip is perfect. With football season coming to an end (hello Super Bowl!), and New Year’s Eve upon us… good dips are a great thing to try. This best-ever baked onion dip recipe is a must!
- Easy. Just mix the ingredients together, bake, and serve.
- Cheesy. With cream cheese, Boursin, Parmesan, and Gruyere, this dip is absolutely stuffed to the brim with gooey cheese.
- Flavorful. The onions blend seamlessly into this dip for a rounded flavor that’s not overwhelming. Even onion haters love this dip!
Variations on Baked Onion Dip
For a stronger onion flavor and a slightly sweeter dip, try caramelizing the onions first! If you can’t find Boursin, try mixing more cream cheese with fresh herbs. You can also experiment with different types of cheeses, like cheddar, emmental, comté, mozzarella, or provolone!
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How to Store and Reheat
Store leftover hot onion dip in an airtight container in the refrigerator for up to 5 days. It tastes great cold straight from the fridge, or reheat it in a 350°F oven for 7-10 minutes.
Serving Suggestions
We served this cheesy hot onion dip with crackers and sliced veggies. Just keep it simple! But it would also be great with pita chips or little pieces of toasted bread, or on top of baked potatoes.
More Hot Dip Recipes To Try
- Mexican Street Corn Dip
- Crockpot Queso
- Crockpot Sausage Dip
- Healthy Queso
- Buffalo Chicken Dip
- Instant Pot Queso
- Crockpot Spinach Dip
Notes from the Test Kitchen
here do a bulleted list or a paragraph with some recipe specific taste notes or ingredient notes. something to add experience and authority.
5-Star Review
“Made this for my sister’s baby shower. A HUGE hit! It went fast. I should have doubled the recipe!” -Kristin Playter
Recipe
Hot Onion Dip Recipe
4.63 from 16 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 45 minutes minutes
Total: 55 minutes minutes
Serves8
Print Rate
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This hot onion dip recipe with cream cheese, Boursin, Parmesan, and Gruyere is so cheesy and just the right amount of sweet!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 16 ounces cream cheese room temperature (2 bricks)
- 5.2 ounces Boursin cheese room temperature (1 package)
- ¾ cup freshly grated Parmesan cheese
- ¼ cup freshly shredded Gruyere cheese or Swiss cheese (optional)
- 2 cups diced sweet yellow onion
Recommended Equipment
2-Quart Baking Dish
Instructions
Preheat oven to 375°F. Spray a 2-quart shallow baking dish with cooking spray.
Using a hand mixer, combine cream cheese and Boursin cheese. Mix until incorporated and creamy.
16 ounces cream cheese, 5.2 ounces Boursin cheese
Add in grated Parmesan, Gruyere, and onion. Mix together well.
¾ cup freshly grated Parmesan cheese, ¼ cup freshly shredded Gruyere cheese, 2 cups diced sweet yellow onion
Pour the mixture into the prepared dish, and bake in the preheated oven for 45-60 minutes, or until the top is golden brown.
Remove from oven – let cool 10 minutes then serve with favorite crackers, chips and/or vegetables.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Calories: 344kcal (17%) Carbohydrates: 8g (3%) Protein: 9g (18%) Fat: 31g (48%) Saturated Fat: 19g (119%) Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Cholesterol: 89mg (30%) Sodium: 489mg (21%) Potassium: 143mg (4%) Fiber: 0.4g (2%) Sugar: 5g (6%) Vitamin A: 1073IU (21%) Vitamin C: 2mg (2%) Calcium: 200mg (20%) Iron: 0.2mg (1%)
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Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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Reply
Kristin Playter
Posted on 4/14/2013
Made this for my sister’s baby shower. A HUGE hit! It went fast. I should have doubled the recipe!
Reply
becky
Posted on 5/20/2013
Reply to Kristin Playter
oh i’m so glad! this is one of my favorites. glad they liked it!!
1
Reply
Angela
Posted on 2/17/2013
I never came back to say it was SO tasty!!! I’m making it again tonight with smoky gouda for my Downton Abbey Season finale shindig…I know, I know…not so much English….but it’ll be delish so no one will care :)
Reply
Reply to Angela
i’m so glad you liked it!! and last night sounds like a great reason to make it :). that sounds amazing with smokey gouda…i’ll have to make it like that next time
Reply
Michael C
Posted on 2/3/2013
Alright Becky, when I saw that your directions said “pour,” I started to get concerned because the mixture I had was way to thick to pour. Sure enough, when it was done baking, not at all liquid or runny like your pictures. What did I do wrong???
Reply
becky
Posted on 2/3/2013
Reply to Michael C
I think it will be fine. We just heated up the cream cheese to make it easier to mix. It should be the same once you bake it. 99% sure. Although I’m still def no expert :)
Reply
becky
Posted on 2/3/2013
Reply to becky
Awesome!! Let me know if you like it! I’m always honored when you try stuff because you’re such a professional!!
Reply
Michael
Posted on 2/4/2013
Reply to becky
I would be flattered if you thought I was a professional, but I think this is a misplaced reply hahaha
Reply
becky
Posted on 2/4/2013
Reply to Michael
oh, yes that was actually supposed to go to angela. but of course i think you’re a pro as well michael!
Reply
sgall
Posted on 2/3/2013
Reply to Michael C
Hey Michael, this is Susie (Becky’s mom) and she asked me to clarify. The onion souffle should be firmer than our pictures. For some reason, this one time, it turned out a little less firm than usual. We didn’t actually heat the cream cheese before mixing, but we did let it come to room temperature before mixing. I hope this helps and explains. If yours did came out firmer, it is probably perfect. We will be sharing Onion Souffle Version II very soon, so we will keep you posted. Thanks so much for checking out our recipes.
Reply
Michael
Posted on 2/4/2013
Reply to sgall
Thanks for the help! Heather assures me it was tasty, so I am satisfied!
Reply
becky
Posted on 2/4/2013
Reply to Michael
:) glad it worked out! happy wife, happy life!
Reply
Angela
Posted on 2/3/2013
We just put ours in the oven!!! I’m excited to try it…we used smokey gruyere, a house fav :)
1
Reply
becky
Posted on 2/4/2013
Reply to Angela
hope you liked it!! i tried to comment below for you but it actually went under michael’s for some reason. thanks for coming back to the site! miss you guys
Reply
Allyson
Posted on 12/30/2012
Sounds sooo good! I’m gonna make it
Reply
becky
Posted on 12/30/2012
Reply to Allyson
Awesome! Let me know if you guys like it!
Reply
