This Hot Onion Dip is creamy, cheesy and full of crispy bacon. It’s so easy to make (just mix, dump and bake!) and tastes so good – this appetizer is always a hit at parties and get-togethers!
This is one of my all-time favorite dips, hands down. I can never walk away from the combo of onion and bacon, but add cheese into the mix and you have an absolute keeper in my books.
The best part of this recipe is that you just have to stir the ingredients together, spread in a dish and bake until bubbly. So easy and hardly any prep time, especially if you use pre-diced onions.
Ingredients you’ll need
This is just an overview of the ingredients needed – scroll to the recipe card at the bottom for exact quantities and instructions.
- Onion: If you use frozen diced onion, I recommend thawing and patting dry first. Else your dip may become watery. If you use any kind of pre-chopped onion and it’s quite chunky (larger than 1/4 inch or so), I highly recommend runig a knife over them a couple of times to get them diced up finer. How fine or rough you dice the onion will have a big effect on the texture of the dip, I prefer relatively fine dice because they cook evenly.
- Cheese: I highly recommend a sharp cheddar for this recipe, you definitely want something that adds a little character and flavor to this recipe!
- Mayo/sour cream: I really like the combo of the two ingredients in this dip, the mayo adds richness and creamiess, the sour cream adds some zing. If you don’t like mayo (lol who are you people 😉) then you can use 1 cup sour cream. And conversely, you could also use 1 cup mayo and skip the sour cream. But like I said, I like the combo best.
- Worcestershire sauce: You can use soy sauce in place of the impossible-to-spell-and-say-sauce. You can also add a few dashes of hot sauce to this recipe, if that’s your thing!
- Seasoning: Some people in my family love this recipe with a tablespoon of Ranch seasoning added, but to me the herbs always kind of ruin the dip for me, lol (I LOVE ranch in other places, I’m just saying some people like it in this particular dip and some don’t – I guess you’d just have to try it our for yourself). I like it best with a dash of garlic salt and cracked black pepper.
How to make a Hot Onion Dip
1. Start by heating the oven to 375°F and grab a medium casserole dish (mine is about 1.25 quart).
Place all ingredients for the dip (reserve about 2 tablespoons bacon and 1/2 cup cheese for topping!) in a large bowl and stir until evenly combined.
2. Spread the dip in the casserole dish and top with the reserved cheese and bacon.
3. Bake at 375°F for 20-25 minutes, or until the cheese has melted and the dip is hot and bubbly. Serve immediately with crackers and sliced French bread!
- The dip is a LOT easier to mix up if your cream cheese is fully softened and at room temperature. If you forgot to take out the cream cheese, I recommend beating it by itself first until it is smooth, then stir in the remaining ingredients.
- Make sure to stir well and long enough to make sure everything is evenly mixed. This will yield the best results.
- Be sure to bake the dip long enough, you want it golden around the edges and bubbly everywhere. If you remove it from the oven too early, the onion will still be raw.
My favorite dippers for this yummy appetizer are Ritz crackers, bagel chips, sliced French bread and celery sticks (perfect for the low carb crowd, although I am definitely not one of them, haha).
I will say, to me this is also fancy enough to serve for a appetizer as part of a sit-down dinner with company. Just divide it up between ramekins for individual servings (baking is 10-15mins, depending on exact ramekin size) and serve with an assorted bread basket. I also give guests knives, so we don’t dunk but rather spread, which makes it even fancier. Always gets appreciated!
More easy party recipes
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- 1/2 pound bacon, cooked and crumbled (divided use)
- 2 cups finely diced onion
- 1 (8-oz) package cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 1/2 cups shredded sharp cheddar (divided use)
- garlic salt & cracked black pepper, to taste
- 1/2 teaspoon Worcestershire sauce OR soy sauce
- 2 tablespoons sliced green onion (optional for garnish)
- Heat oven to 375°F.
- Save 2 tablespoons bacon and 1/2 cup shredded cheese for topping. Stir together the remaining cheese and bacon with all other ingredients in a large bowl until evenly combined.
- Spread mix in a 5-6 cup casserole dish. Top with remaining cheese and bacon.
- Bake dip for 20-25 minutes, until golden around the edges and hot/bubbly all the way through. Serve immediately with French bread, crackers and/or celery sticks.
Onion: If you use frozen diced onion, I recommend thawing and patting dry first.
Seasoning: Ranch seasoning can be used in place of the garlic salt/pepper. Feel free to add a few dashes of hot sauce for some zip.
Mayo/sour cream: I really like the combo of the two ingredients in this dip, the mayo adds richness and creamiess, the sour cream adds some zing. If you don’t like mayo you can use 1 cup sour cream. And conversely, you could also use 1 cup mayo and skip the sour cream.
Baking: You can also bake the dip in individual ramekins (about 10-12 1/2 cup servings). Baking time is 10-15 minutes, depending on exact dish size.
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