Baked Sweet Onion Dip Recipe and Bountiful Cookbook Dinner

Our popular sweet onion dip recipe is so addicting, it’s been dubbed as the sweet onion “crack dip”. Enjoy!Hot Sweet Onion Dip Recipe "Crack Dip" is an easy Hot Onion Dip Recipe for Game Day Dip Appetizers | @whiteonrice from

Stop everything and make this sweet onion dip recipe. Though the recipe is our creation, we can’t take credit for the nickname. It belongs to a little gathering of friends always labels it as “crack dip”. So when it came time to sharing it again in our cookbook, Bountiful, we lovingly added the new name to the final draft. Thankfully, our  editor was open-minded enough to let us coin this term in print because  the nickname really is fitting. And delicious.

Our sweet onion dip recipe is easy for even the newest cooks to make and for you over-achievers, this dip will still make you look good, like you slaved over the stove for hours. Be prepared for the applause that follows when everyone has a few bites.

Here’s a little video we did showing how to make the sweet onion dip recipe

Friends Jacques & Hasty Torres came to celebrate & they “thumbs-up” the book. iphone Photo credit: Dervla Kelly Sweet Onion Dip Recipe and Bountiful cookbook signing with in New York City

This sweet onion dip recipe is a mish-mash of many things devilish, fattening and wonderful. Once in a while, you have to indulge and spoil yourself rotten with something warm, cheesy and comforting. You deserve it. We all deserve it and without these little moments of cheesy-joy, eating and cooking wouldn’t be half as fun or adventurous. And when all is said and done, you can fun a few miles around the track, sweat off a few pounds and start all over again.

Because this dip is so special to us, we wanted to make it in huge batches for our Bountiful cookbook signing with wonderful KitchenAid last week in the beautiful New York City, The Daily Meal kitchen that’s outfitted with KitchenAid appliances.

Sweet onion dip recipe Bountiful Cookbook signing in NYC with WhiteOnRiceCouple.comWe taught how to roll the perfect spring roll. No floppies or burrito-sized here. iphone Photo credit: Dervla Kelly

Bountiful Cookbook signing in NYC with WhiteOnRiceCouple.comiphone view of the whole party eating together. It was so great to finally meet so many of our editors & NYC colleagues

Bountiful Cookbook signing in NYC with

The incredible folks on the KitchenAid team was led tirelessly by the amazing Rachel Barbarotta. Partnered with the awesome kitchen at The Daily Meal, we were able to have a beautiful New York City venue to hold a little dinner for our fellow editors, colleagues and handful of bloggers. At the dinner, we shared all made spring rolls together, poured proseco thanks to Mionetto and ate crack-dip till we dropped.

thanks to the amazing beauties who ran the show like pro’s : Rachel, Jill and Katie-Lee (love you!)

iphone Photo credit: Dervla Kelly

Bountiful Cookbook signing in NYC with

We arrived at The Daily Meal kitchen with two suitcases full of groceries. In fact, these New York City locals kinda giggled at us for rolling up two full-sized suit cases to the fourth floor kitchen. How else are two tourists supposed to bring up about 3 shopping carts full of groceries to feed a party of 40? Indeed, it was the most efficient way to arrive, ready to cook, with about 100 pounds of groceries. You New York City locals should try it!

After about three hours of prepping vegetables and fillings in the incredible KitchenAid equipped kitchen (the KitchenAid ice maker is to-die-for), we were ready to feed 40 guests. And no White On Rice Couple party is ever complete without cocktails. So Todd made a few pitchers of our pomegranate grapefruit gin cocktail. Done. This Bountiful dinner was already ready.

apparently we said something funny . They were laughing at us. ooops. bloopers. iphone Photo credit: Dervla Kelly

Bountiful Cookbook signing in NYC with

Rachel and her team made sure everyone had beverages  and crack-dip topped off. We made sure everyone rolled perfectly tight and plump spring rolls. Everyone seemed to behave and best of all, their rolls like amazing. The guests are now ready to pass on these spring rolling skills at their next dinner party. Some even might open up their own spring roll restaurant. Their skills are that crazy good.

Thanks to everyone at KitchenAid and The Daily Meal for hosting our Bountiful dinner! We’re so grateful for your support.

And to the rest of you, enjoy the sweet onion crack-dip! Warning— it’s addicting.


diane and todd

some of the good-eaters before the feast iphone Photo credit: Deb Puchalla

Bountiful Cookbook signing in NYC with WhiteOnRiceCouple.comour cookbook editor at Abrams and photographer of the evening… Dervla!

Bountiful Cookbook signing in NYC with WhiteOnRiceCouple.comJacques and Hasty Torres zoom off in their motorcyle and Bountiful.

Bountiful Cookbook signing in NYC with

Where to buy Bountiful online? Here’s also a list of some great independent bookstores in your area. Please support them! For most of the independent bookstores, our book is available to order online was well as at the store and many have signed copies available.

Book Larder, Seattle
Book Soup and Vromans, Los Angeles
Kings English, Salt Lake City, Utah
Powells Books, Portland, Oregon
Barnes and Nobles

5 from 1 vote
Sweet Onion Dip - aka "Crack Dip"
Total Time
1 hr 15 mins

We first shared this recipe in 2008 and it's so popular that we wanted to also share it again in our cookbook, Bountiful. This dip was dubbed "crack dip" by friends who were over for an evening feast due to it's addictive nature. The name stuck and we've been calling that ever since. We've traditionally have served the dip with crackers or charred sliced of bread, however, with several friends needing gluten-free options, we've started serving it with crunchy vegetables such as radishes, jicama, celery, and carrots instead. We actually like the way the veggies help balance the richness of the dip better than that of the crackers or bread. It is also great to serve with heirloom tomatoes in the summertime. We'll also often make big batches, and then just dish out the un-baked dip into baking containers and then bake it whenever we need to serve it over a week or two span.

Mayo Substitution NOTE #1: Greek Yogurt is not a good substitution for mayo. There is a huge fat content difference between yogurt and mayo. Greek yogurt makes the dip dry. This dip is decadent and not meant to be healthy, so only possible substitution for mayo we can think of that might work is sour cream.

Oily Dip? Note #2: Each brand of mayo is different and some may result in an oily dip. We use Best Foods Brand, also similar to Hellmann's Mayo. Also, do not use more than 1 cup of mayo and don't pack it in the cup when measuring. Loosely fill the cup so you don't end up with too much. If you pack the mayo tightly in the measuring cup, it will be too much. Another reason for oily dip is because you're using the powdered parmesan cheese product in the green containers. Treat yourself to good freshly grated parmesean from the parmesan wedge and you will definitely taste a difference.

Course: Dips
Servings: 6 Servings
  • 1 (8-ounce / 225-g) package cream cheese (at room temperature)
  • 1 cup (240ml) mayonnaise (preferably Best Foods brand)
  • 1 cup (100g) freshly grated Parmesan cheese (not the powdered cheese stuff in the green containers)
  • 1 cup (160g) diced sweet onion (sometimes we like to add extra 1/2 cup for more flavor and texture)
  • 2 teaspoons freshly cracked black pepper
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix together the cream cheese, mayonnaise, Parmesan, onion, and black pepper and until everything is thoroughly combined.
  3. Pour the mixture into a 6-inch (15-cm) baking dish or any oven-safe dish. Bake for 50 minutes to one hour, till everything is melted together. When the top crust is brown and almost burnt-looking, the dip is ready. The darker brown the crust becomes, the better the flavors are.
  4. Serve with your favorite crusty bread, crackers, slices of tomatoes, or crunchy vegetables such as radishes, jicama, carrots, and celery.
{ 37 comments… read them below or add one }
  1. Dan

    Just an FYI…. In the East Coast, Real Foods brand is “Hellman’s”

  2. Annie

    Hello! Amazing dip, been making it for two years now. Switched last year from vegetarian to vegan, and I’ve had good results with making this dip vegan, if anyone’s interested!

    -Used vegan mayo (“Just Mayo” brand is by far my favourite)
    -Daiya vegan cream cheese or pureed tofu for the cream cheese
    -shredded Chao cheese slices (original flavour) instead of Parmesan.

    Surprisingly, not far from the original!

  3. Todd & Diane

    Anouk- Not sure why the mayo separated. If the mayo was over 1 cup, then possibly you could have had excess oil. Also, different brands of mayo have different results. We always have used Best Foods brand and it’s worked fine every time.

  4. Rozy

    wow!!! Delicious Recipe.

    I love your all recipes. I am from India and want to purchase KitchenAid.

    I know about KitchenAid Usa and want to know about KitchenAid India. Are KitchenAid products available in India?

  5. Lois In San Diego

    I made this recipe for a Labor Day “cul-de-sac” party this past weekend, and it was a huge hit. I’ve been making the Ina Garten carmelized onion dip which is fabulous, but this was a nice substitute requiring far less prep time. The men liked it so well they were all literally scraping the bottom of the dish! I wish I’d taken a photo of it.

  6. Mary

    Hello, I’m wanting your square cast iron pan…I’m finding either 5″ minis or 10″ ones online. Can you tell me how big yours is and maybe where I can find it? 🙂

  7. K

    wow!!! Sounds delicious I’m new to this, but love to try different foods. Can’t wait to try.

  8. Dorelle Andersen

    Hi …love your blog and recipes. Just a quick question when I make the crack dip (I use Philly Cream Cheese, and Hellman’s Mayo plus cheese, onions, etc. the dip turns out quite oily. Taste good but seems to float on oil. What are I doing wrong. Many thanks

    1. Todd & Diane

      Usually if it is oily it is due to the mayo. Sometimes when we are lazy about measuring precisely and drop a heaping cup in, the dip will come out oily on top. Delicious but oily. And then we’ll just blot off the excess oil using a paper towel. Try reducing your mayo amount and that should do it.
      T & D

  9. Midge

    We confess we are addicted and so are our family and friends. SO yummy thank you.. One question for you. If I make it ahead as you suggested how long can you keep in the fridge before baking? A week, ten days? If I do make an extra batch I will have to hide it from everyone because they will want to baked ASAP.

    Love your blog, book and pictures,
    A Canadian Fan

    1. Todd & Diane

      Hi Midge,
      So glad you all love it. It keeps just about as long a cream cheese and the cut onions will in the fridge. We will usually keep it for a week or 10 days or so.
      Enjoy! And protect that crack dip! 😉

  10. Sathya

    tell me please, what’s a “sweet” onion. Spring, Spanish, brown, white, shallot?

    1. Todd & Diane

      Sweet onions are varieties of onions which are less sharp tasting and more sweet. Common varieties are Vidalia, Walla Walla Sweets, Texas Sweets, Maui sweet onions.
      Regular brown or yellow onions work fine in the recipe too, but sweet onions make it extra special. Shallots would be amazing too, but that’s a lot of work to chop up that many shallots.


    I am mesmerized by the pictures on your blog and yumm dip

  12. Rachel Johnson

    Can you make this recipe and let it sit overnight and then bake it the next day or does it need to be baked right away?

    1. White on Rice Couple

      Hi Rachel,
      You can make it plenty ahead of time and use it when needed. We’ll often make large batches up to a week or more ahead of time and just bake a dish or two each day it is needed.

      1. Rachel Johnson

        Thank you so much for your reply! With so much going on this Thanksgiving I wanted to check if I could make it the day before, so that is what I will do. My whole family and I are obsessed with this stuff. Thank you again. Have a Happy Thanksgiving! xx

  13. erin c.

    made this for a super bowl and it was a huge hit. it was almost all gone an hour after i pulled it out of the oven. i made it to recipe though i did use 2 tsp of pepper, about an extra 1/4 c of onions and i added about 1Tb of chives. will DEF make this again. may try it with some fresh rosemary [or another spice] and 50% sour cream, or cottage cheese or greek yogurt to lighten’ it up a bit.

  14. Cheryl

    40 years ago my mom started making something similar but much more work! She would mix Mayo (the Best kind) with a thawed bag or box of frozen diced onions. Then she would spread that stuff over slices of white bread that she had cut into 4 pieces & cut the crusts off. Then she would sprinkle Parmesan cheese over them… Put them on cookie sheets… Put them into the oven and broil them until they were nice and toasty looking! Seriously FANTASTIC! Scrumptious!!! You could eat a million of those little bites of Heaven. But your recipe looks like much less work and the addition of cream cheese… I wish she was around to try this recipe… I think she would say Yum! Yum!

  15. Xiaolu (6 Bittersweets)

    This looks incredible! Can I pre-make this and reheat it just before serving? If so, at what temperature and how long would you recommend for reheating?

    1. White on Rice Couple

      We will usually bake it ahead of time and then serve the dip at room temperature if timing dictates. The texture changes when reheating. For us it is still fine reheated for home consumption, but for guests we prefer it best either freshly baked or baked and then at room temperature.

  16. dervla

    seriously that dip WAS crazy good … so wonderful to spend time with you guys. <3 <3

  17. Courtney

    For anyone who can’t find Best Foods in their area, their brand name is Hellmann’s east of the Rockies. Here in Colorado, Best Foods and Hellmann’s live side by side in Mayonnaisical Harmony.

  18. Vickie

    Love, love, love your blog. I am curious as to the large amount of kale on the assembly table in the photos…used in the springrolls or as a garnish?

    1. Todd & Diane

      That’s actually green leaf lettuce. But we’ve used kale in spring rolls too and they’re delicious. Just remember to chop the kale so it isn’t so tough in the spring rolls.

  19. Emily

    Best dip ever!

  20. Jody

    What do you mean by “sweet onion”? Are you referring to a Maui onion? Thanks.

    1. White on Rice Couple

      Hi Jody,
      There are many varieties of sweet onions. Maui onions, Walla Walla Sweets, and Texas Sweet onions are some of the most common varieties we see. They are a bit sweeter (hence the name) and have a more mellow bite to them, however, one can always use regular brown or white onions. Even shallots if you don’t mind going through all the work to prep them. Enjoy!

  21. Yasmin

    This looks delicious! Do you know if anything could be substituted for the mayonnaise? I’d love to make this but have an aversion to mayo… 🙁

    1. White on Rice Couple

      Yasmin– you could potentially try : sour cream? we’ve not tried it yet, but let us know if it works.

      1. Yasmin

        I’ll definitely give it a try and will report back! Thank you!!

  22. Dani G.

    You kids are wicked! LOL.

  23. Jane San Jose

    Love your blog, recipes, pictures, the way you present your comings and goings,. Nice article on La. Times about your work, you both deserve it. Keep it up. Your Thai tea recipe is a huge success, got to try his one and also get your book with these amazing pictures.

  24. Gerry @ Foodness Gracious

    What a fun event and I once took a huge bag of mixed cheeses on a flight to Utah…apparently I was the only person in the group who thought this was perfectly normal, including my kids who do un-normal stuff everyday 🙂

  25. Susan

    Well hot damn, this dip looks soooo good ,
    a killer recipe. Congrats on the cookbook, I look forward
    to picking it up!


    I ordered my copy of Bountiful over the weekend. Can’t wait to get it! Looks like y’all are having a blast promoting it.

  27. Katrina @ Warm Vanilla Sugar

    I can definitely see how this dip would be addicting. YUM!

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