Baked Onion Dip


  • 2 (8 ounce) blocks cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 cup grated mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups chopped onions
  • 2-3 tablespoons butter


  1. Preheat oven to 425-degrees F.
  2. Melt butter in a skillet over medium heat. Add onions. Cook until translucent and some of them are just barely beginning to turn golden, stirring as needed. Remove from heat and set aside.
  3. In a large bowl, beat the cream cheese and mayonnaise with an electric hand mixer until well blended and smooth.
  4. Add the mozzarella, Parmesan and onions; mix until well blended.
  5. Pour into an appropriate size baking dish and bake at 425 degrees for 15 minutes. I have used dishes of various sizes and shapes. This dip bakes best when it is about 3/4-inch to 1-inch deep in the dish. This may sound really picky or technical, but per my preference, I think that this gives the best results.

Note: This is a mild dip, with the flavor profile focusing on the sweetness of the onions. If you want this dip to have a 'kick', then I would suggest any of the following additions---1 (4 ounce) can green chiles; as much of one minced habanero as you can stand; 1/2-1 teaspoon chipotle chile powder; minced jalapenos with or without seeds; a few dashes of your favorite hot sauce (I like Cholula® brand chipotle flavor).

Additional note: If you are serving this dip at a dinner party, I would suggest using the recipe as written. If, however, you plan to use it at something like a football game get together, then spice it up. You want the flavors to match the event.

Copyright 2011 by Terri @ that's some good cookin'