Toasty Baked Onion Dip Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 2 quart baking dish with cooking spray.
• In a large mixing bowl, combine the mayonnaise, onions and cheese. Pour the mixture into the baking dish and bake for approximately 45 minutes, until the top is slightly brown. Serve hot with buttery, round crackers.

Steps:

• Heat the oven to 400 degrees, and line a baking sheet with parchment paper. Arrange the onion slices in a single layer on the prepared sheet, leaving room between each. (Use 2 baking sheets if the onions won't all fit comfortably on 1.) Drizzle with olive oil, sprinkle with 1 teaspoon salt and the sugar and gently flip to coat, keeping the rings as intact as possible. Cook for 30 to 40 minutes, turning once, until soft and browning (It's O.K. if some parts get crisp and charred).
• Let the onions cool slightly, then transfer to a cutting board and roughly chop. (You want to have small pieces of onion without making a paste.)
• Transfer the onions to a medium bowl and add the sour cream, yogurt, mayonnaise, garlic, remaining 3/4 teaspoon salt, lemon juice and black pepper. Fold to combine.
• Transfer to a serving dish and garnish with minced chives. Serve with potato chips.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
• In the prepared dish, mix the cream cheese, onion, Parmesan cheese and mayonnaise.
• Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish.
• In a medium bowl, mix Cheddar cheese, mayonnaise and sweet onion. Transfer to the baking dish and sprinkle with Parmesan cheese.
• Bake in the preheated oven 40 to 45 minutes, or until onions are tender and the mixture is bubbly and lightly browned.

Steps:

• Preheat oven to 350. Mix onions, cheddar cheese, mayo, bacon bits and hot pepper sauce until well blended.
• Spoon into lightly greased 1-quart baking dish or 9"-inch pie plate. Sprinkle with Parmesan cheese.
• Bake 15 minutes or until lightly browned and bubbly. Serve as a hot dip with crackers.
• Make Ahead: Dip can be assembled ahead of time. Cover and refrigerate up to 24 hours. When ready to serve, uncover and bake as directed.

Steps:

• Preheat the oven to 400 degrees F.
• Add the onions to a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss everything together. Transfer to the oven and roast for 35 minutes, or until the onions are tender and golden. Set aside to cool completely.
• In a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream, Parmesan, mayonnaise, Worcestershire, chives and the roasted onions. Beat until light and fluffy and well-combined. Scrape the mixture into a serving bowl using a rubber spatula. Sprinkle the remaining chives over the top and serve.

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.

Steps:

• In a bowl, combine mayonnaise, onion, Parmesan cheese and garlic salt; stir in Swiss cheese.
• Spoon into a 1-qt. baking dish.
• Bake, uncovered, at 325° for 40 minutes. Sprinkle with parsley if desired.
• Serve with crackers.
• Yield: 2 cups.