Go Back
Creamy baked caramelized onion dip served in a dish

Creamy Baked Caramelized Onion Dip

A rich and indulgent baked dip that blends caramelized onions with creamy cheeses, perfect for gatherings and parties.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Dip
  • 2 tablespoons olive oil
  • 2 large yellow onions, finely chopped
  • 1 medium shallot, thinly sliced
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon granulated sugar
  • 3 cloves garlic, minced
  • Pinch crushed red pepper flakes optional, for heat
  • 3/4 cup full-fat Greek yogurt or sour cream both work wonders
  • 2/3 cup mayonnaise
  • 3/4 cup finely grated hard Italian-style cheese (like Parmesan)
  • 6 ounces shredded mozzarella cheese

Method
 

Preparation
  1. Preheat your oven to 375°F and lightly grease a small to medium baking dish. Set it aside.
  2. In a large skillet, warm the olive oil over medium heat. Once shimmering, add the onions and shallot. Season them with salt, pepper, and sugar, and let them cook slowly for about 20–25 minutes until deep golden color and softness.
  3. Add the minced garlic and crushed red pepper flakes (if using) and cook for an additional minute until fragrant. Remove from heat and let the mixture rest.
  4. In a medium bowl, combine the yogurt or sour cream, mayonnaise, grated cheese, and mozzarella. Stir until smooth.
  5. Fold the warm onion mixture into the creamy base until fully incorporated.
  6. Spoon the dip into your prepared baking dish and spread evenly.
  7. Bake uncovered for 22–25 minutes or until hot, bubbly, and lightly golden on top. Optionally, broil briefly for extra color.
  8. Let the dip rest for about 5 minutes before serving. Serve warm with crackers, toasted bread, or fresh vegetables.

Notes

Serve garnished with fresh herbs like chives or parsley. To store leftovers, let cool completely and transfer to an airtight container. Refrigerate for up to three days, reheating gently before serving.