This is not your basic onion dip! This baked Feta and Onion Hot Dip is Greek inspired and amped up with caramelized red onions, crumbly feta, mellow garlic notes, and Italian spices. Devour it hot out of the oven with veggies, crackers, or croutons!
Dips are my absolute favorite part about celebrations. I don’t know about you but I PILE my plate with different dips and devour them! There is something so exciting about the amount of flavors and complexities that can come from one small side. Not to mention the amazing variety of dippers to go along with them. This Feta and Onion Hot Dip is one to add to the list because it DOES NOT disappoint!
With that being said, there is one dip I just cannot get onboard with; French Onion Dip! You know the soup mix packet that is customarily combined with sour cream? To me it tastes artificial and a little “blah.” I may lose you here because (1) it is an oxymoron; I am sharing an onion dip and (2) you may like the French Onion Dip, but stay with me!
I gave the traditional French Onion Dip a makeover. It is now HOT, GREEK, and a CROWD PLEASER! Along with the caramelized red onions I added a hefty portion of feta, garlic, and spices to give this dip a unique flavor and texture. This dip is worth the extra effort!
Caramelizing your Onions
You’re going to start off by caramelizing your red onions with Worcestershire sauce. Cut the onion in half and then in slices. You want to keep the onion slices on the larger side because when you add them to your blender later it will give you small bites of onion in your dip. This is the lengthiest part of the recipe but I cannot stress how important it is to allow the onions to properly sweat and caramelize. It will add tons of flavor and they are worth the wait.
So, heat your pan with olive oil over medium heat, this usually takes one to two minutes depending on how quickly your stove top comes to temperature. I have an electric stove and it only takes about one minute. You can test this by flicking water onto the pan, if it sizzles it is at the right temperature but if it starts smoking your pan may be too hot.
Carefully add your onions to the pan. Stirring frequently allow the onions to sweat for ten to twelve minutes. Watch your onions closely, if they start to burn quickly on their exterior turn the heat down on your stove top. As time passes the onions will become translucent, pliable, and begin to brown.
Next, add your Worcestershire Sauce to deglaze the pan and coat your onions. Deglazing with the Worcestershire Sauce will cause a feverish bubbling which allows us to scrape the baked on bits from the bottom of the pan. This adds even more flavor to the onions! Be sure to adequately toss the onions in the Worcestershire sauce and cook for two to three more minutes. Once caramelized, turn off your stove top allow the onions to rest in the warm pan while you finishing making the dip.
Making the Dip
Start by preheating your oven to 400° F (204° C) and center your oven rack. Spray your baking dish liberally with nonstick cooking spray, I used my Staub 7.5″ x 6″ ceramic dish but this will also fit in a traditional 8″ x 8″ baking dish.
Gather your Feta cheese, Greek yogurt, cream cheese, garlic, Italian spice mix, salt and pepper. Divide your Feta cheese, five ounces will go into the dip and the remaining three ounces will go on top of the dip. Make sure your ingredients are room temperature before combining and baking to ensure a smooth and evenly baked dip.
You are going to want to use a blender for the next part because it will make a super smooth dip and it will chop your onions into bite sized pieces. Add the five ounces of Feta cheese, Greek yogurt, cream cheese to your blender. Pulse for five seconds until the mixture is smooth. Add your garlic, Italian spice mix, salt and pepper and pulse for another five seconds.
Don’t have a blender?
You do have a couple options if this is the case. (1) You can use a stand mixer/ hand mixer or (2) you can mix this dip using a whisk. If you go this route it will take longer to combine ingredients and they will not be as smooth as if you used a blender. You will also need to chop your caramelized onions into bite sized pieces before adding them in.
Once your dip is smooth it is time to add the caramelized onions. Pulse for five to fifteen seconds depending on how small and incorporated you want your onions to be. I blended mine for ten seconds. Spread your dip evenly into your baking dish and top with the remaining Feta cheese.
Bake in the oven for twenty-five to thirty minutes. It should be golden brown and bubbly when you take it out. Top with freshly chopped green onions and parsley. Serve this dip immediately as it is best warm.
What should it be served with?
There are so many options with this dip! Serve it with crackers, veggies, croutons, tortilla chips, pita chips, pretzels, etc. The possibilities are endless. I personally like this dip with celery and Nut-Thins.
Storing and Leftovers
If you have any Feta and Onion Hot Dip leftover it can be stored in the refrigerator, covered, for up to seven days. Yes, this dip can be rewarmed in either the microwave or the oven (the microwave is the easiest option).
If you are looking to transform your leftovers, top your grilled chicken with it for dinner, spread it on your sandwich as a condiment, or make it a base for a creamy pasta sauce.
More Yummy Dip Recipes To Try:
- Butter Bean Hummus
- Smoked Buffalo Chicken Dip
- Olive Dip
- Buffalo Crab Dip
- Green Onion Dip
- Smoked Queso Dip
- Ricotta Dip
- Hot Onion Dip with Feta
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Feta and Onion Hot Dip
- 1 red onion, medium - halved and sliced
- 1 tablespoon Worcestershire sauce
- ½ tablespoon olive oil
- 8 ounces Feta cheese - room temperature
- ⅔ cup cream cheese - room temperature
- ⅓ cup Greek yogurt - room temperature
- 2 garlic cloves - minced
- 2 teaspoon Italian Seasoning
- salt and pepper - to taste
- chives - for garnish
- fresh parsley - for garnish
Caramelizing the Onions
- Make sure your onions are cut up into larger pieces, they take longer to cook but won't be completely pulverized when we make the dip. I halved the onion and then cut it into slices.
- Heat olive oil over medium heat, add onions.
- Stir frequently until softened and translucent. This takes about 10-12 minutes and the onions will have slightly browned during this time.
- Add Worcestershire sauce. It will feverishly bubble as it deglazes the pan, stir continuously to coat the onions and scrape up and brown bits.
- Continue to cook for another 2-3 minutes.
- Remove from heat and allow onions to sit in the warm pan while you make the dip.
Making the Dip
- Preheat your oven to 400° F (204° C). Prepare with nonstick spray an 8" x 8" baking dish (I used my 7.5" x 6" Staub ceramic dish).
- In a food processor, add 6 ounces of the Feta cheese (reserve the remainder to top your dip), cream cheese, and Greek yogurt. Pulse for 5 seconds.
- Add minced garlic, Italian seasoning, and salt and pepper. Pulse for 5 more seconds.
- Add caramelized onions. Pulse for 5 to 15 seconds depending on how quickly the onions break down into the dip and your preference.
- Spread dip into your baking dish and top with the remaining Feta cheese.
- Bake on middle wrack for 25-30 minutes until golden and bubbly. Serve immediately.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.