Sunday, May 1, 2011

Sweet Onion and Sun Dried Tomato Dip

This dip is simple to make and fun to eat! Sprinkle a few extra bits of sun dried tomato and green onion on top of the dip, just before you serve to add color.

1 large Sweet Onion - diced
4-8 Sun Dried Tomatoes (oil patted off) - diced
8 oz Cream Cheese - softened
3/4 cup Mayo or Salad Dressing
3 oz Parmesan Cheese - freshly grated

Preheat oven to 350°.

Mix all ingredients together in a large bowl.

Taste the dip to be sure it's seasoned well. Add more salt or pepper if needed.

Then, transfer the mixture to an oven proof dish. I think it's best to use something that you'll want to serve out of, that way the dip stays hot as it sits out.

Cover the dish and place it in the center of your preheated oven.

Bake for 40-50 minutes.

Uncover and bake for another 10 minutes.

I dabbed a piece of bread over the top of the dip, after I baked it, to absorb some of the extra oil. (Then discard the bread.)

Serve hot with chips, pita, veggie sticks, pretzels or just about anything that's dip-able and enjoy with friends!

This sweet onion dip is tasty, gluten free and vegetarian.


  1. This looks fantastic! I just wanted to tell you I got some Israeli feta cheese from the co-op and it is so, so tasty. It's feta but really creamy and tangy. You need to come up with a good recipe for it!

  2. I could honestly live on dips like this one!! Seriously. Looks soooo good.