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Swiss onion dip

Swiss Onion Dip recipe - This creamy dip is simple, quick, and easy to put together, baked in the oven, and perfect for vegetables, potatoes, crackers, or chips. I tried it and LOVED it!

Okay, before I tell you the recipe, I have to tell you where it came from. 

My friend, Tyler, is six. He hates onions.

Tyler’s family and mine were at the pool recently, and he offered to share his Swiss Onion Dip with me. He said, “It’s okay if you don’t like onions, you can’t taste them.” and gave me a Wheat Thin with dip on it.

It was delicious.
 
It was so delicious that I asked his mother for the recipe, right there next to the pool.
 
I was surprised to find out that Swiss Onion Dip is made with frozen onions. I don’t buy frozen onions since I have perfectly good fresh ones sitting in my kitchen. So I need your help, dear reader, to figure out how to make this recipe with fresh onions. Let me know what you think.
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Swiss onion dip
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Ingredients
Servings
Ingredients
Instructions
  1. Mix everything together and bake at 325 for 30 minutes. Works well as a dip or a topping for potatoes or veggies.
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Swiss Onion Dip recipe - This creamy dip is simple, quick, and easy to put together, baked in the oven, and perfect for vegetables, potatoes, crackers, or chips. I tried it and LOVED it!

© 2008 – 2018, Tara Ziegmont. All rights reserved.

16 thoughts on “Swiss onion dip”

  1. Well, I guess it is dip day, for you and me. I love this sound of this. I agree with Lana, fresh should be good.
    It is like the old story about the young bride who cooks the large ham. She cuts it, and places half in the pan and and leave the end out of the pan, not cooking it. Hubby asks her why she did this. “I don’t know,that is how my mom does it.” She calls mom, and mom says the same thing, “I don’t know, that is how my mom always did it.” The mother then calls the grandmother and asks why you cut the end off before cooking it. The grandmother says, “Well, I never had a pan big enough to cook the whole ham. So, I had to cut it in half”. There you have it. Thanks for joining in.

  2. Well, I guess it is dip day, for you and me. I love this sound of this. I agree with Lana, fresh should be good. It is like the old story about the young bride who cooks the large ham. She cuts it, and places half in the pan and and leave the end out of the pan, not cooking it. Hubby asks her why she did this. “I don’t know,that is how my mom does it.” She calls mom, and mom says the same thing, “I don’t know, that is how my mom always did it.” The mother then calls the grandmother and asks why you cut the end off before cooking it. The grandmother says, “Well, I never had a pan big enough to cook the whole ham. So, I had to cut it in half”. There you have it. Thanks for joining in.

  3. If you plan ahead, you can chop up your onions a day or so before and freeze them. I have started freezing onions because of the dang humidity here. When I buy a bag, I cannot use them all before they start to sprout. So I take time to chop and freeze, and voila! I have onions for my recipes for several weeks!

  4. If you plan ahead, you can chop up your onions a day or so before and freeze them. I have started freezing onions because of the dang humidity here. When I buy a bag, I cannot use them all before they start to sprout. So I take time to chop and freeze, and voila! I have onions for my recipes for several weeks!

  5. I’ve neve bought or used frozen onions either. I’m sure you can substitute. My only question would be whether the frozen ones are partially cooked. The recipe sounds yummy!

  6. I’ve neve bought or used frozen onions either. I’m sure you can substitute. My only question would be whether the frozen ones are partially cooked. The recipe sounds yummy!

  7. I agree with just about everyone else…don’t see why you couldn’t use fresh. I would, however, look at a package of frozen onions to see what their weight is and then using that measurement weigh out yours to almost the same amount.

    Let us know if it works!

    Thanks for posting this recipe. I’m jotting it down now!

  8. I agree with just about everyone else…don’t see why you couldn’t use fresh. I would, however, look at a package of frozen onions to see what their weight is and then using that measurement weigh out yours to almost the same amount. Let us know if it works!Thanks for posting this recipe. I’m jotting it down now!

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