‘Tis the season for dip and party foods!

Dips are meant to be appetizers and snacks, however, whenever I encounter one that I like- it ends up becoming my entire meal. Especially in the case of this dip– it is so addicting.  It’s creamy, savory, and smells wonderful. You’ll find creative ways to incorporate it and sneak it into your other foods.  Add it onto a turkey sandwich, eat it with crackers or vegetables, or spread it onto grilled chicken.  It is great warm fresh from the oven or served at room temperature.  This dip is vegetarian friendly, however, you can also add some cooked bacon for extra goodness.


This recipe is an adaptation from Todd and Diane of White on Rice Couple.  I met them earlier this year when I took one of their photography workshops.  I learned so much from them and they’ve filled me with so much inspiration, hope, and photography skills.  During that weekend, they served us this dip, which they’ve aptly dubbed “sweet onion crack dip.”  This dip happens to be in their new cookbook, Bountiful.  It is a beautiful cookbook filled with delicious recipes, mouth watering photography, and stories about their garden and their adorable dogs.  I can’t say enough wonderful things about Todd and Diane.  They are the nicest, warmest, sweetest couple ever.  They are amazing photographers, talented cooks, and wonderful hosts.

If you like this recipe, I highly suggest checking out their cookbook! (Hint: It makes for a great Christmas present or hostess gift!)

Need more validation of the deliciousness of this dip– when I brought it to The Chic’s editor meeting, I returned home with an empty serving bowl.

Maryanne’s Chic Tip: Make a double or triple batch of this dip.  Store it in the fridge for up to a week.  Scoop it out and bake as necessary whenever surprise visitors appear this holiday season!


Parmesan Onion Dip


8 oz cream cheese

1 cup mayonnaise

1 cup diced yellow onion

1/3 cup grated parmesan cheese

2/3 cup shredded parmesan cheese

1 Tbsp freshly ground black pepper

1/2 tsp crushed red pepper flakes


1.  Preheat oven to 350 degrees F.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream cream cheese and mayonnaise until smooth.  Scrape down bowl as needed.

3.  Add diced onion, parmesan cheeses, black pepper and red pepper flakes.  Mix until incorporated.  Transfer mixture to an oven safe baking dish (such as ramekin or cast iron skillet).  Smooth top into an even layer.

4. Bake for 40-50 minutes until mixture is bubbling and the surface is a nice golden brown in color.  Remove from oven and let cool for about 10 minutes before serving.  Serve with toasted bread, crackers, or vegetables.

recipe adapted from White on Rice Couple