“Baked Sweet Onion Cheddar Dip” is a warm, cheesy, and flavorful appetizer that’s popular for its comforting and rich taste. This dip primarily features sweet onions, such as Vidalia or Walla Walla, which are known for their mild and sugary flavor profile. These onions are typically chopped or sliced and then caramelized to enhance their natural sweetness.
The caramelized onions are mixed with a generous amount of cheddar cheese, known for its sharp and tangy flavor, which adds a depth of taste and creamy texture to the dip. The mixture often includes other ingredients like cream cheese, mayonnaise, or sour cream to create a smooth and rich base. Seasonings like garlic, pepper, and sometimes a dash of hot sauce or Worcestershire sauce can be added for extra flavor.
This mixture is then baked until the cheese is melted and bubbly, and the top is slightly golden and crispy. Baked Sweet Onion Cheddar Dip is typically served hot and is often accompanied by crackers, bread, or vegetable sticks for dipping.
It’s a popular choice for parties, gatherings, and potlucks due to its delicious flavor and ease of sharing. The combination of sweet onions and sharp cheddar cheese makes this dip a crowd-pleaser, perfect for those who love rich and savory appetizers.
Ingredients
1 1/4 cups finely chopped yellow sweet onions ( Maya, Vidalia, etc)
1 garlic clove, minced
1/4 cup mayonnaise ( Best Foods, Hellmann’s, or Vegenaise)
1/4 cup plain yogurt or 1/4 cup sour cream
1/2 cup grated sharp cheddar cheese
Tabasco sauce, to taste
1/8 teaspoon curry powder, to taste ( optional, but oh so good!)
1/3 cup grated parmesan cheese
1/8 teaspoon smoked spanish paprika or 1/8 teaspoon dried ancho chile powder or 1/8 teaspoon sweet paprika
1 tablespoon chopped green onion, for garnish
Directions
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!
