Skillet Onion Dip is a dip you must add to your collection of dips. This cheesy dip is not too oniony if you are worried about that, and it will be the first one gone at your next party or celebration! Try a couple of my other dips like my Jalapeno Corn Dip or my Beer Cheese Dip as you get ready for the big game!

Scooping Skillet Onion Dip on Pita Bread
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Skillet Onion Dip

One of the first dips I remember loving with chips was French Onion Dip. In fact, it was the only dip I would eat! I have tried other dips since I was a kid, and I love a lot of them. Cold dips are great with veggies and chips, but hot dips seem to be the hit of most parties nowadays. In fact, I was just with some friends over the weekend, and this dip was gone in a matter of minutes. The veggie tray with cold dip was untouched until all the Skillet Onion Dip was gone! This hot dip brings me back to my French Onion Dip days but definitely makes me feel more ‘adult’.  There really isn’t a limit on dip options, so the more varieties, the better!

Ingredients for Skillet Onion Dip

Ingredients & Substitutions

Mayonnaise: If you don’t have any on hand, make homemade mayonnaise to use! Do not use miracle whip in this recipe.

Cheese: This cheesy skillet dip has both Gouda cheese and Romano cheese.

Vidalia onion: The size of the onion will help you determine how many you need to buy for your next recipe. I used 2 cups diced Vidalia onions for this dip, which means I could use 2 medium-sized onions (2 1/2 to 3 inches in diameter) or 1 large onion that measures about 4 inches in diameter.

Baguettes: One of my favorite things to dip into this dip is toasted baguettes. Make your own!

Onion Dip in a Skillet

How to Dice an Onion

Here are some tips to help you cut up your onion.

  1. Choose a sharp knife, and use the middle of the knife where it is usually the sharpest.
  2. Cut the onion in half, pole to pole, and lay each half cut side down on your cutting board.
  3. Peel the onion, and cut the halves of the onions horizontally as many times as you can. Leave a little room on the end; don’t cut all the way across. The closer the cuts, the smaller the pieces you will have.
  4. Next, make several cuts vertically (from pole to pole).
  5. Finally, slice across your cuts, and you will have your diced onion! Good job!
Spooning out Some Skillet Onion Dip

How to Serve Skillet Onion Dip

We loved this dip with toasted baguettes, but it would work well with crackers, pita chips, and grilled bread, too. If you wanted a lighter version of this addicting dip, you could use light mayonnaise and light sour cream.

Plateful of Hot Skillet Onion Dip

How to Store Skillet Onion Dip

If you have any leftovers, store them in the refrigerator in an airtight container. They will last up to three days. Reheat the dip in the microwave.

More Appetizers

Skillet Onion Dip
5 from 1 vote

Skillet Onion Dip

Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Skillet Onion Dip is a dip you must add to your collection of dips. This cheesy dip is not too oniony if you are worried about that, and it will be the first one gone at your next party or celebration!


  • ¾ cup mayonnaise
  • ¾ cup sour cream
  • 2 cups Gouda cheese, shredded
  • ½ cup romano cheese, grated
  • 2 cups Vidalia onion, finely diced
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon garlic, minced
  • 1 teaspoon hot sauce
  • 1 teaspoon chives, minced
  • toasted baguettes, for dipping


  • Preheat oven to 350°F.
  • In a large bowl, stir mayonnaise, sour cream, gouda, romano cheese, onion, Worcestershire sauce, garlic, and hot sauce together until well combined.
  • Transfer the mixture to a skillet and bake for 35-40 minutes, or until hot and bubbly.
  • Remove from oven. Let cool for 10 minutes before serving.
  • Top with chives and serve with toasted baguettes.


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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I really like your recipes, and you don’t ask us to leave comments so your recipes won’t be deleted! Most of yours are simple and easy to make and best of all COMPLETE! Also, I don’t have to compete with all the ads to get to the recipe which I am able to easily print. Keep up the good work!

  2. Your skillet onion dip reminds me of my mother’s using only parmeson, very good. Do you think I could freeze this?

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