Roasted Cherry Tomato and Sweet Onion Cheese Dip Recipe

Yield: 6 Servings
Total Time:
1 hr
See post for additional recipe notes and watch the video for a quick tutorial. Our original sweet onion crack dip can be found in our Bountiful cookbook and was re-shared last year on this blog post.


  • about 8 oz of cherry tomatoes , depending on baking dish you use & how many tomatoes you need to cover the dip
  • 1 (8-ounce / 225-g) package cream cheese (at room temperature)
  • 1 cup (100g) freshly grated Parmesean
  • 1 cup (240ml) mayo (preferably Best Foods brand)
  • 1 medium sweet onion , diced (about 1 and 1/2 cups)
  • 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. Spread the cheese mixture into a 6-inch (15-cm) baking dish or any oven-safe dish. Lay cherry tomatoes across the dip.
  4. Bake for about 50 minutes to one hour, until the tomatoes are roasted and the cheese is bubbly hot and brown. We like to bake it further to get a really brown crust on the dip.

  5. Serve with your favorite crackers, crusty bread or crunchy vegetables such as radishes, jicama, carrots, and celery. To make it gluten free or paleo, don't serve it with bread. Instead, just serve it with the crunchy vegetables or gluten free bread.

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