How to make the best Swiss onion dip - This creamy dip recipe 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 had never purchased frozen onions since I have perfectly good fresh ones sitting in my kitchen, but that's what the recipe requires.
I've also tried to make this recipe with fresh onions, chopped fine and sautéed until they are caramelized. It was good that way, too.
Actually, I don't know which one I prefer, the frozen or the fresh onions. It's so tasty both ways. It's like your children. You love them both, but you love them different.
How to make the best Swiss onion dip
- Preheat oven to 325º.
- Melt butter in a large skillet over medium-low heat. When the butter is all melted, add the onions and salt and sauté, turning every 5 minutes or so. If the onions begin to stick, add a tablespoon or two of balsamic vinegar and scrape up the brown bits from the bottom of the skillet. Your onions are done once they are browned and very soft. This can take up to 30 to 45 minutes.
- Mix together the onions, shredded Swiss cheese, mayonnaise, mustard, and black pepper and spoon into a small casserole dish.
- Bake at 325 for 30 minutes.
- Works well as a dip for crackers, chips, or raw veggies or as a topping for potatoes or cooked veggies.
Swiss onion dip
Ingredients
- 3 tablespoons butter
- 3 large onions chopped
- 1 teaspoon salt
- 3 cups shredded Swiss cheese
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1 teaspoon black pepper optional
Instructions
- Preheat oven to 325º.
- Melt butter in a large skillet over medium-low heat. When the butter is all melted, add the onions and salt and sauté, turning every 5 minutes or so. If the onions begin to stick, add a tablespoon or two of balsamic vinegar and scrape up the browned bits from the bottom of the skillet. Your onions are done once they are browned and very soft. It can take 30 to 45 minutes.
- Mix together the onions, shredded Swiss cheese, mayonnaise, mustard, and black pepper and spoon into a small casserole dish.
- Bake at 325 for 30 minutes.
- Works well as a dip for crackers, chips, or raw veggies or as a topping for potatoes or cooked veggies.
Notes
- Replace fresh onions with one bag of frozen chopped onions (plain, no sauce).
- Thaw onions.
- Mix all ingredients together and bake at 325º for 30 minutes.
lana says
This sound so good. I don't see why you would have to do frozen. It absolutely escapes me.
Thanks for posting!
lana says
This sound so good. I don't see why you would have to do frozen. It absolutely escapes me. Thanks for posting!
[email protected] says
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.
[email protected] says
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.
Deanna says
Putting it on potatoes? That sounds delish! I am going to have to try that!
Deanna says
Putting it on potatoes? That sounds delish! I am going to have to try that!
Heather @ Not a DIY Life says
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!
Heather @ Not a DIY Life says
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!
Lady Why says
We love all things onion around here so this is a definite 'must try'! Thanks!
Lady Why says
We love all things onion around here so this is a definite 'must try'! Thanks!
Mark Salinas says
Yummy! I like! 🙂
Mark Salinas says
Yummy! I like! 🙂
Stacey says
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!
Stacey says
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!
Kim says
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!
Kim says
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!