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Tennessee Onion Dip

Hot, gooey, and loaded with sweet onions and melty cheese, this Tennessee Onion Dip is the ultimate party appetizer.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: hot onion dip, tennessee onion dip recipe, tennessee onions
Servings: 6 Servings
Author: Alyssa Rivers

Ingredients

  • 2 large chopped sweet onions I used Vidalia
  • 2 tablespoons unsalted butter
  • 1 cup mayonnaise
  • 4 ounces softened cream cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • 1 cup shredded cheddar cheese
  • 1 cup shredded smoked gouda cheese
  • chopped parsley for garnish

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. In a large oven-safe skillet, melt 2 tablespoons unsalted butter over medium heat. Add 2 large chopped sweet onions and cook until soft and tender, about 15 minutes.
  • Remove the skillet from the heat and add 1 cup mayonnaise, 4 ounces softened cream cheese, 1 teaspoon garlic powder, 1 teaspoon dried thyme, ½ teaspoon salt, 1 cup shredded cheddar cheese, and 1 cup shredded smoked gouda cheese. Stir to combine.
  • Place the skillet in the oven and bake for 25 minutes or until bubbly. Garnish with chopped parsley and serve with crackers, crostini, or bread.

Notes

Storing Leftovers
  • In the Refrigerator: Place any leftovers in an airtight container in the fridge for up to 2 days. This Tennessee onion dip does not freeze well.
  • To Reheat: Reheat in the microwave or oven on low heat until the cheese is melted.

Nutrition

Calories: 593kcal | Carbohydrates: 8g | Protein: 16g | Fat: 55g | Saturated Fat: 21g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 939mg | Potassium: 176mg | Fiber: 1g | Sugar: 4g | Vitamin A: 813IU | Vitamin C: 4mg | Calcium: 447mg | Iron: 1mg

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