Best Sweet Onion Dip Recipes

VIDALIA SWEET ONION DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir the mayonnaise, Swiss cheese, Parmesan cheese, Vidalia onion, and hot sauce together in a casserole dish.
• Bake in the preheated oven until the edges are golden brown, 30 to 35 minutes. Allow to cool 10 minutes before serving.

HOT SWEET ONION DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking dish.
• In a medium bowl, mix together sweet onions, mayonnaise and Swiss cheese.
• Transfer mixture to the baking dish. Bake in the preheated oven 20 to 30 minutes, or until bubbly and lightly browned. Cool before serving.

BAKED SWEET POTATOES WITH CHARRED ONION RANCH DIP

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Pierce the sweet potatoes multiple times with a paring knife or a fork. Place the potatoes along the outer edges of the indirect heat side of the grill. Cover the grill and bake until the potatoes are completely tender, about 1 hour. (If the potatoes are ready before you are ready to serve them, you can wrap them in aluminum foil and they will stay hot for up to 1 hour.)
• Meanwhile, make the dip: Cook the scallions over direct heat, turning once, until charred on both sides, 2 to 3 minutes. When cool enough to handle, finely slice and add to a bowl. Mix in the sour cream, parsley, Ranch Rub and celery seeds. Set aside until ready to serve.
• To serve: Split the sweet potatoes down the middle with a knife and spoon some of the ranch sour cream over, letting it melt down into the potato. Season with additional salt and pepper if desired.
• (Alternatively, you can bake the potatoes in a 400 degrees F oven for 1 hour.)
• Combine all the ingredients in a medium bowl and mix well. Makes about 3/4 cup.

SWEET ONION DIP

Steps:

• In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.
• In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips.

CREAMY SPINACH AND SWEET-ONION DIP WITH CRUDITES

Steps:

• Heat oil in a large skillet over medium heat. Add onion, and cook until softened, about 8 minutes. Reduce heat to medium-low, add garlic, and cook, stirring occasionally, until onion and garlic are very soft and golden, about 20 minutes. Add spinach, and cook, tossing often, until wilted, about 4 minutes. Let cool slightly.
• Puree mixture in a food processor until smooth. Add watercress, avocado, yogurt, lemon zest and juice, hot sauce, and salt, and season with pepper. Puree until smooth. Transfer to a bowl, cover, and refrigerate for at least 1 hour (or up to 3 days). Stir the dip, and serve with crudites.

CARAMELIZED SWEET ONION DIP

Steps:

• Heat oven to 375°F. Lightly spray 1 1/2- to 2-quart casserole with cooking spray.
• In 12-inch skillet, melt butter over medium heat. Cook onions in butter 30 to 40 minutes, stirring often, until caramel colored.
• In large bowl, mix cheeses, mayonnaise and onions. Spoon into casserole.
• Bake uncovered 30 minutes or until golden and bubbly. Serve with sweet potato chips.

BAKED ZUCCHINI STICKS AND SWEET ONION DIP

Steps:

• Cut each zucchini into 3″ sticks about the diameter of your finger. Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer. Dip: First, melt butter in a medium-sized frying pan over moderate heat, and add onion Cook at medium-low heat, stirring occasionally, until the onion softens, then caramelizes. (20 and 25 minutes). (Note: The lower the heat, the longer it takes, but the less likely you are to burn the onions.) When the onions are medium brown, remove them from the heat. Place the following in a small food processor or blender: caramelized onions, cider vinegar, honey, prepared mustard Process until fairly smooth. Remove from the processor, and stir in mayo. (The resulting 1 1/2 cups dip can be used not only for these zucchini sticks, but as a tasty sandwich condiment.) Rinse zucchini sticks thoroughly to get rid of any excess salt. Pat dry with paper towels. Preheat oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil. Breading/coating. Combine the following: Panko bread crumbs, freshly grated Parmesan cheese and Pizza Seasoning or mixed Italian herbs Mix until thoroughly combined. Beat 2 large eggs; or pour 1/2 cup egg substitute into a dish. Dip each zucchini stick in the egg and then roll it in the crumbs. Place the sticks on the prepared baking sheet. Bake for +/- 12 minutes, until they're starting to brown. Remove from oven, turn. Bake for an additional 12 to 16 minutes or so, until golden brown and crisp, looking for a speckled golden brown appearance. Any leftover sticks can be wrapped and stored in the fridge. Reheat at 350°F for about 10 to 15 minutes, if desired.

BAKED ZUCCHINI STICKS & SWEET ONION DIP

Steps:

• 1. Preheat oven to 425.
• 2. Melt butter in a frying pan over medium heat and add sliced onions.
• 3. Cook stirring occasionally until the onions are soften and caramelized.
• 4. Remove onions from the heat and add vinegar.
• 5. Place the onions and vinegar into a food processor.
• 6. Add the honey and mustard, and process until smooth.
• 7. Add mayonnaise and salt and pepper to taste, process to combine all together.
• 8. Makes 1 1/2 cups of dip.
• 9. Pour mixture into a bowl, cover and refrigerate until ready to serve.
• 10. Cut your zucchini into 3 inch sticks and place them in a colander over a bowl and sprinkle on 1 tablespoon of salt.
• 11. Let zucchini drain for an hour or longer; rince and pat dry with papper towels.
• 12. Combine bread crumbs, parmesan cheese and seasoning of choice and set aside.
• 13. Line a baking sheet with parchment paper or non-stick foil and spray it with olive oil.
• 14. Dredge sticks a few at a time in the egg, then roll in brumb mixture.
• 15. Place on prepared baking sheet.
• 16. Place in pre-heated oven and bake for 12 minutes and turn over and bake for an addition 8 minutes or until brown and crisp.
• 17. Remove from oven and serve immediately with the sweet onion dip.

SWEET POTATO-GREEN ONION EBELSKIVER WITH HERB BUTTERMILK DIP

Steps:

• For the herb buttermilk dip: Smash the garlic, sprinkle with salt and work to a paste with your knife blade. In a bowl, whisk together the yogurt, buttermilk, lime zest and juice, cilantro, parsley, garlic paste and some salt and pepper. Cover, and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
• For the ebelskivers: In a large bowl, whisk together the flour, baking powder, baking soda, sea salt, nutmeg, black pepper and cayenne.
• In a medium bowl, combine the buttermilk, egg yolks, sweet potato puree, 4 tablespoons melted butter and green onions. Whisk until smooth. Slowly add the sweet potato mixture to the dry ingredients, stirring until combined. Whip the egg whites in a medium bowl until stiff peaks form. Gently fold the egg whites into the batter.
• Set the ebelskiver pan over medium heat, and brush each divot with melted butter. Heat until the butter begins to bubble. Add 2 tablespoons of the batter to each divot. Cook until the sides of the ebelskivers are golden brown and come away easily from the pan (use a skewer to check) and the top starts to dry a bit and bubble, 3 to 4 minutes. With a skewer, carefully turn the ebelskivers over and cook until deep golden brown on the second side, about 3 minutes more; transfer to a platter. Repeat with the remaining batter. Serve the ebelskivers with herb buttermilk dip on the side.

SWEET POTATO AND ONION DIP

Steps:

• Heat the oven to 375 degrees. Using a vegetable brush and water, scrub the sweet potatoes to remove dirt, then place them on a sheet pan.
• Bake the sweet potatoes on the top rack until soft to the touch, about 1 1/4 hours. Let cool for at least 1 hour.
• Add grapeseed oil to a large skillet and heat over medium. Add sliced onion, fennel and jalapeño to the skillet and sauté for 15 minutes or until onions are soft and slightly browned. Set aside and let cool room temperature.
• Using your hands, gently peel the sweet potatoes and discard the skins. In a large bowl, use a potato masher to mash the potatoes until you see tiny chunks. (The texture shouldn't be ultrasmooth.)
• Using a spoon, stir in the cooked onion mixture along with the ricotta, Parmesan, pecans, lime juice, maple syrup, anchovy oil (if using), salt, onion powder, vanilla and nutmeg. Store the dip in an airtight container, and place in the fridge until ready to eat. (If you have the time, the flavors are always better the next day.)
• Just before serving, stir to combine and season the dip to taste with salt. Drizzle it with olive oil, then top it with the reserved fennel fronds and crispy fried onions, if you like. Serve with any combination of bread, tortilla chips or celery sticks.

MAUI CARAMELIZED SWEET ONION DIP

Steps:

• Heat oil in a large nonstick frying pan over medium heat. Add onions and cook, stirring occasionally, until brown, sticky, and caramelized, about 20 minutes. If it seems to be starting to burn, reduce heat to medium-low and add 1 tablespoons water, stirring well.
• Transfer onions to a small bowl and chill until cold, about 1 hour.
• Reserve a heaping tablespoon of the caramelized onions for a garnish.
• In a food processor, pulse remaining onions, sour cream, buttermilk, and salt just until combined.
• Transfer to a serving dish, top with reserved onions, and chill at least 1 more hour. It can be made ahead for up to two days and kept chilled.

BAKED SWEET ONION CHEDDAR DIP

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, mix together the onions, garlic, mayonnaise, yogurt or sour cream, cheddar, and Tabasco (and curry powder, if using).
• Spread into a lightly pan sprayed small-ish baking dish.
• Top with Parmesan and sprinkle with paprika to taste. (Ground ancho chile powder can be substituted for the paprika, for a little more kick. I prefer the ancho.).
• Bake in preheated 350 degree F oven for 25 to 30 minutes. Garnish with chopped green onion (scallion).
• Serve hot or warm with crackers, bread, or raw veggie dippers.
• Makes about 6 servings. I usually make a double batch! :).
• Source: I first found a similar recipe to this, which I adapted, from Ron from Worcester at Gail's Recipe Swap.

CIN'S SWEET ONION & SOUR CREAM CHEESE-DIP

Steps:

• 1. Get all your ingredients together to make it easy on yourself...and "maybe" you won't leave anything out.
• 2. ooop's, see there I almost forgot one of my "main ingredients" anyway...here's the Sour Cream.
• 3. Place your cubed cream cheese in a microwave safe bowl and nuke until just soft...in 30 second intervals.
• 4. Add into the soft cream cheese: the diced onions, shredded cheddar & mozzarella. Also the sour cream and mayo. Just add everyone into the pot!!!!
• 5. Fold together well, making sure all ingredients are incorporated. Smooth level into a greased casserole dish, and then place the casserole dish in your preheated oven.
• 6. Bake for about 30 to 35 minutes, (I baked it 35), until it is bubbly and browned on top.
• 7. When finished baking, take out of the oven and plate to serve with tortilla chips, corn chips, potato chips OR your favorite crackers.
• 8. You are really going to enjoy the flavors in this dip...especially if you love onions & cheeses like we do =;D. BTW...next time I am thinking of using a bag of the 4-Cheese Mexican Blend of cheeses (instead of the cheddar) along with all the rest of these ingredients. CinStraw

CARAMELIZED SWEET ONION DIP

Steps:

• Preheat oven to 350°.
• Melt 1 1/2 teaspoons butter in a large skillet over medium-high heat. Add onion and 1/8 teaspoon salt to pan; cook 15 minutes or until tender, stirring occasionally. Add garlic; cook 10 minutes or until onion is golden brown and very tender, stirring occasionally. Remove from heat; cool 5 minutes.
• Combine the remaining 1/8 teaspoon salt, mayonnaise, and next 4 ingredients (through Worcestershire sauce) in a medium bowl, stirring until smooth. Stir in onion mixture. Transfer mixture to a 1-quart baking dish coated with cooking spray.
• Melt remaining 1 1/2 teaspoons butter. Combine melted butter and panko. Sprinkle panko mixture evenly over onion mixture. Bake at 350° for 15 minutes or until thoroughly heated and bubbly. Sprinkle with parsley. Serve hot.

BAKED ZUCCHINI STICKS AND SWEET ONION DIP

Steps:

• To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions.
• Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
• Once the onions are a medium brown, remove from the heat and add the vinegar. Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
• Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.
• To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry. Combine the Panko, Parmesan, and pizza seasoning; set aside
• Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
• Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
• Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
• Serve immediately, with sweet onion dip.
• Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.

HOT KNOTS WITH SWEET ONION DIP

Steps:

• Preheat the oven to 400 degrees F.
• Roll the pizza dough out on a floured work surface. Using a knife or pizza cutter, cut strips of dough that are approximate ¾ inch wide and 4 inches long.
• With your hands, roll each strip on the floured surface until it's about 6 inches long. Then quickly tie into a loose knot. Place on a baking sheet and repeat with the rest of the dough.
• Mix ½ cup of Hot Wing Sauce with ¼ cup of brown sugar. Brush the mixture over the dough knots, covering them completely. Bake for 10 minutes.
• Meanwhile, mix the Sweet Onion Dressing with ¾ cup sour cream.
• Serve the Hot Knots warm with the Sweet Onion Dip on the side!

SWEET ONION DIP

Steps:

• In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature. In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips.

SWEET ONION DIP

Steps:

• Cook Onions in the microwave a few minutes until they appear clear or translucent.
• Mix all ingredients (except the topping) in a large bowl and add onions.
• Mix well.
• Pour mixture into a 2 quart Casserole Dish (Buttered or Sprayed with Pam). Add Topping.
• Bake in a 350° Preheated oven for 30 minutes or until bubbly.
• **You can add Crumbled Bacon to this recipe and it's even better!
• Serve with Tostado's or Ruffles Dip Chips.
• Can be served hot or cold.
• (we Love it cold too!).