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READY IN 55 mins

Baked Onion Dip II

Read Reviews (84)

"This dip is fast, easy and delicious! Whenever there's a potluck, I'm always asked, "Are you bringing the dip?" I can't go anywhere without it! Try experimenting with different types of cheese. Serve with assorted crackers." — DANCOX

Ingredients Edit and Save

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How to Cut Onions

Original recipe makes 5 cups Change Servings

1 (8 ounce) package shredded Cheddar cheese
2 cups mayonnaise

2 cups chopped sweet onion
2 tablespoons grated Parmesan cheese

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Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 45 mins
READY IN 55 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 22, 2004

My husband loved this dip!!! I followed another recommendation and used 1 package reduced fat philly cream cheese, 1/2 cup lowfat sour cream and 1/2 cup mayo and it did not turn out greasy at all. I also added half swiss cheese and half cheddar and that made it perfect!! Would highly recommend!!

—amanda

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Most Helpful Critical Review

Dec 29, 2003

I really loved the taste of this dip but it was way to greasy. I was hoping that using low fat cheese and mayo it would be ok..but it wasnt. I doubt I would make this dip again.

—MYSTIK00

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100 Ratings

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Sep 25, 2004

Try baking this dish in a "bread bowl". I have found that the bread absorbes the oil. The dip itself is very good!

—BUNKYDARL

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May 29, 2006

This was great. I made changed based on other reviews. I cut the recipe in half. I used 1/2 cup mayo and 1/2 cup sour cream. I used 4 ounces cream cheese and 4 ounces cheddar. It was wonderful and not greasy at all. I will definatly be making this again.

—GOMELA

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May 07, 2005

This recipe is quick, easy, cheap and incredibly good. I made this one Saturday afternoon for friends who were coming over to watch some t.v and just hang out...it was gone within a good 15-20 minutes. For those that complain about the grease, I suggest doing 1 cup mayonaise and 1 cup sour cream to cut down on the grease. You could also use reduced-fat cheddar cheese and mayonaise. Excellent recipe

—SWEETESTSIN2182

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Dec 10, 2003

I used a monteray/cheddar blend for the cheese and it was not greasy. Be sure to cut the recipe in half for a small crowd as it makes a lot! Otherwise great! I also added the leftovers to a cheddar rice soup for added flavor. Great!

—STOKKA

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Oct 20, 2003

Absolutely awful. I used light mayo and still had literally 1-1/2 cups of grease just swimming in it. (And that's what I could drain.) The mayo curdled during baking. I couldn't eat it.

—MISSGWYNNETH

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Jan 05, 2007

This is a really quick and easy dip to prepare. I whipped the ingredients together in no time before a New Year's party, and then jumped in the shower. When I was out of the tub, the dish was ready. I wish reviewers would stop complaining about the grease. There is mayonnaise in the dip, of course it's greasy. Very easy to repair the grease issue, though-just get a few paper towels and sop it up. This dip was gone in about an hour. Thank you for the recipe - and Jamieson loved it.

—CC

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Nutrition

Calories
106 kcal
5%

Carbohydrates
1.2 g
< 1%

Cholesterol
10 mg
3%

Fat
10.7 g
16%

Fiber
0.1 g
< 1%

Protein
1.7 g
3%

Sodium
101 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Onion Dip II

Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories: 106
Calories from Fat: 96

% Daily Value *
Total Fat 10.7g 16 %
Saturated Fat 2.5g 13 %
Cholesterol 10mg 3 %
Sodium 101mg 4 %
Potassium 19mg < 1 %
Total Carbohydrates 1.2g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 1.7g 3 %
Sugars 0.5g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 6 %
Iron < 1 %
Thiamin < 1 %
Niacin 3 %
Vitamin B6 5 %
Magnesium < 1 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.