Baked Onion Dip

Sweet Vidalia onions, combined with cream cheese, Parmesan, green chilies, and freshly cracked black pepper, come together in this Baked Onion Dip. It’s baked until irresistibly golden and bubbling. Served warm with toasted baguette slices, every bite is rich, savory, and just a little sweet, the kind of dip that steals the show at any gathering.

This time of year is my favorite time of year to cook with onions. Vidalia Onions are the very best, in my opinion. They are sweet and flavorful and are perfect for so many things! Sure, it’s technically a dip, but it eats like a meal. Warm, cheesy, and impossible to resist. You. Just. Can’t. Stop.

When I first posted this recipe back in 2017, I made it when my father-in-law was over for Father’s Day. You see, he loved onions, especially the Vidalia ones. We always made Grilled French Vidalia Onions when they would come for dinner in the summertime. He passed away in 2018, and I miss that amazing man every day. I can’t cook with Vidalia onions and not think of him.

This is one of my favorite photos of the two of us. For as long as I am around, it will be a part of this recipe post.

Vidalia Onion Dip

There’s something irresistible about a dip that bubbles and browns its way to perfection in the oven, and this Baked Onion Dip does just that. It starts with sweet Vidalia onions, known for their natural mildness and caramel-like flavor, folded into a rich, creamy base of cream cheese, mayonnaise, and shredded Parmesan. A touch of green chilies adds just enough zest to balance the sweetness, while a generous grind of black pepper ties everything together. As it bakes, the top turns golden and crusty, forming a cheesy layer that gives way to warm, velvety goodness underneath.

Baked Onion Dip Recipe

Served straight from the oven with crisp, toasted baguette slices, every bite delivers that crave-worthy mix of savory, sweet, and creamy. It’s one of those dips that disappears fast, the kind guests hover over until the very last swipe. Whether you’re serving it for game day, a casual get-together, or just because you’re craving something indulgent, this Baked Onion Dip is comfort food at its finest, made with simple ingredients and packed with unforgettable flavor.

Vidalia Onions vs. Other Onions

Vidalia onions are a special type of sweet onion known for their exceptionally mild, almost sugar-like flavor. What sets them apart from all other onions isn’t just their taste, but where and how they’re grown. Legally, only onions cultivated in a specific 20-county region of southeast Georgia can be called “Vidalia,” thanks to the area’s unique low-sulfur sandy soil. That soil, along with the Granex-type onion varieties grown there, produces onions with far less pungency and much higher natural sugar and water content than ordinary yellow or red onions. The result is an onion so sweet and mellow it can be eaten raw, perfect for salads, sandwiches, or caramelized dishes where you want flavor without the bite.

While all Vidalias are sweet onions, not all sweet onions are Vidalias. Other regions have their own versions, like Walla Walla from Washington, Maui from Hawaii, and Texas Sweet from the Rio Grande Valley, each shaped by local soil and climate. They share a similar gentle sweetness, but Vidalias remain the gold standard for that unmistakably mild, delicate flavor that signals the start of onion season each spring.

Baked Vidalia Onion Dip Recipe Ingredients

Find the complete recipe and instructions at the bottom of this post in the printable recipe card.

• cream cheese – softened. I use regular, but you could use Neufchâtel cheese.
• mayonnaise – I use real mayo, but low-fat should work too.
• Parmesan cheese – shredded
• Vidalia onions – diced. You can use another variety of sweet onion if you can’t find them or they aren’t in season.
• green chilies – canned, diced green chiles give a subtle heat
• freshly ground black pepper – for seasoning
• For Serving – You could serve this dip with veggies, crackers, tortilla chips, or pita chips, but we toasted up some French baguettes and sliced them for dipping.

How to Make Hot Baked Onion Dip

This recipe comes together quickly and easily.

Preheat oven to 350 degrees.

Combine cream cheese, mayonnaise, Parmesan, and black pepper. with an emulsion blender. Blend well.

Stir in diced onion and green chilies.

Spread the mixture into a shallow baking dish. A deep dish pie plate or small cast iron skillet works great. Bake for 50-60 minutes or until dip is golden brown on top.

Serve piping hot from the baking dish with toasted baguette slices. Perfect for mopping up what remains in the bottom of the dish!

Leftover dip will keep in the fridge for about 4 days. I don’t recommend freezing dips with cream cheese. 

Love it? Pin It!

If you can’t wait to make this Sweet Onion Dip, keep the recipe where you can find it easily. Pin it to your favorite Pinterest recipe board before you go.

More Onion Dip Recipes to Love

I love making Zwiebelkuchen, a German Onion Pie, pictured above. It’s similar to a quiche, and full of onions and bacon. We have it for dinner, it’s perfect with a light salad. While we are talking about our favorite ways to eat onions, how about Homemade Onion Strings?  If you can keep them around long enough, they make an amazing burger topping. Of course, everyone raves about my recipe for French Onion Soup, and if you are looking for a cold dip, look no further than this Swiss Cheese Dip with green onions and, of course, a classic Homemade French Onion Dip and potato chips always win.

I hope you’ll give this Hot Onion Dip a try the next time you’re looking for a warm, crowd-pleasing appetizer. It’s simple to make, always a hit, and guaranteed to disappear fast. When you do, be sure to come back and let me know what you think. I love hearing from you! Your comments and recipe ratings not only help me, but they also help others discover and enjoy these recipes.

This recipe was originally posted on June 29, 2017. It has been updated to improve user experience and reshared on October 16, 2025.

Since we have been talking about my amazing father-in-law, I would be a terrible friend if I didn’t share his recipe for Prime Rib. It’s better than any restaurant – I promise you!