Cream Cheese Onion Dip

A bowl of white dip surrounded by fresh broccoli, cherry tomatoes, cucumber sticks, and carrot sticks.

Cream cheese onion dip made with sweet onions, red onions, cream cheese, sour cream, mayonnaise, and vegetable bouillon. Smooth, savory, and blended in minutes. Perfect for chips and veggies.

Course Appetizer

Cuisine American

Keyword onion chip dip, onion dip, vegetable dip, veggie dip

Prep Time 7

chill time 1

Total Time 1 7

Servings

Calories 227kcal

Author Katie Cooksey

Equipment

Blender

Ingredients

1/2 medium sweet onion
1/2 medium red onion about 1 1/2 cups chopped of total onion (sweet & red combined)
8 oz cream cheese at room temperature
1 cup mayonnaise I used Duke's
1/2 cup sour cream
2 tablespoons vegetable bouillon base I used Better Than Bouillon

Instructions

Peel and roughly chop both onions.
Measure and add onions, cream cheese, mayonnaise, sour cream, and vegetable bouillon base to a blender.
Blend for 1 minute or until smooth.
Place in an airtight container and refrigerate for 1 hour or until ready to serve.
Serve with fresh vegetables or chips.

Notes

Storage + Make Ahead

Store leftovers in an airtight container in the fridge for up to 4 days.
This dip can be made 1 to 2 days in advance. The flavor gets better as it rests.
Freezing isn’t recommended since the texture changes once thawed.

Nutrition