Baked Caramelized Onion Dip

Can we take a minute to talk about caramelized onions?

Is there a food more delicious than the caramelized onion? With just a little bit of heat, and a not-so-little-bit of time and butter, the humble onion transforms into golden slivers of goodness with all of the onion flavor and none of the bite.

Caramelized Onions

Sweet, savory, and ultra-addictive, I’d like to make the proclamation that these bad boys belong in far more of our foods: In our sandwiches, on our grilled meats, and – of course – in our dips.

This baked caramelized onion dip has a hefty amount of spiced, caramelized onions mixed into a creamy dairy base. The whole shebang gets transferred into a baking dish to be baked up into a warm, caramelized onion-packed dip that will have you coming back for more until the baking dish is empty.

Baked Caramelized Onion Dip

Full disclosure: This doesn’t have to be baked. It can be served chilled or at room temperature for a grown-up French onion-type dip.

BUT, I will be honest with you: That crispy top on the baked dip is what dreams are made of, and I might just doubt your judgement if you decide to forgo the baking.

Unless of course your pre-baking sampling gets slightly out of control and you end up with no dip left to be baked… Not that this has happened to me or anything.

My favorite thing about this dip? (Aside from the caramelized onions and crispy top): You can whip it up ahead of time, and just pop it in the oven whenever you feel a need for dip. Throw some crackers on a platter and you’ve got yourself a fancy-pants appetizer.

There’s nothing I love more than a fancy-pants appetizer that’s easy to make ahead.

Baked Caramelized Onion Dip

  • Difficulty: easy
  • Print

A sweet, savory, and ultra-addictive dip that will have you coming back for more until the baking dish is empty


  • 3 cups thinly sliced yellow onions (about 2 large onions or 3 small)
  • 4 Tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise


  1. Preheat oven to 350 degrees. Butter a small baking dish.
  2. To caramelize the onions: Melt the butter in a large skillet over medium heat. Once butter begins to bubble, add the sliced onions. Cook, stirring often, for 10 minutes, until onions begin to brown. Add the salt, pepper, and cayenne. Reduce heat to medium-low and continue cooking, stirring occasionally, for an additional 20 minutes, until onions are soft and golden. Set aside.
  3. In a medium bowl, beat together the cream cheese, sour cream, and mayonnaise. Fold in the caramelized onions.
  4. Transfer mixture to the buttered baking dish and bake at 350 degrees for 30-40 minutes, until the dip bubbles around the edges and the top is slightly crispy. Serve immediately.

If making ahead of time: Store unbaked dip in refrigerator in prepared baking dish. Bake according to directions when ready. Dip will keep in fridge for 3 days.

Inspired by Barefoot Contessa.

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