I asked her if she would mind if I shared the recipe, and she said “of course”.
Not only is this onion dip super easy and fast to make, it contains just three ingredients!
This appetizer is sure to please a variety of palates and would be a good dish to take to a potluck or a friend’s house for dinner. Even one of my nieces who doesn’t like onions devoured it!
Dip is an Easy Way to Get LOADS of Onion into your Family!
Onion is one of the top two immune system boosting vegetables. Dr. Natasha Campbell-McBride, author of the bestselling book Gut and Psychology Syndrome, recommends frequent consumption of onions (and garlic) as one of the top ten ways to enjoy robust health.
Some of the important minerals found in plentiful amounts in onion include:
- Sulfur (critical for detoxification)
In addition to high mineral content especially if grown in rich organic soil, onions contain a significant amount of whole Vitamin C. They also boast high levels of the antioxidant quercetin, which inhibits cancer cell growth.
Onions not only help prevent illness, they help heal it too used either internally or externally. When applied as a therapeutic onion poultice, they can help with the inflammation and congestion in the chest, such as from a bronchial infection. Onions regularly taken as food help inhibit allergic reactions, which are a sign of imbalance in the immune system.
Homemade Sweet Onion Dip
Be warned. The mayonnaise you choose to make this sweet onion dip can make or break whether it is a health boosting dish or a health robbing one!
Nearly all commercial mayonnaise is terribly unhealthy because it is made with cheap rancid oils, additives, chemicals and fillers. This surprisingly includes most brands at the healthfood store.
Even if you manage to find a healthy brand of mayo (there aren’t many!) or make homemade mayo yourself, if it is made with an oil that should not be heated or cooked, the onion dip can quickly morph into a free radical fest. This article details how to choose healthy oils for making homemade mayo if you would like to learn more.
For many years, I made mayo myself, but in recent months, a healthy mayo has finally hit the market that uses the exact same quality oil and ingredients I use at home (check it out here)! This mayo is delicious to use right out of the fridge and safe for mixing into dishes that will be cooked.
If you are egg free, the choices at the store are still not good, unfortunately. You will need to make it yourself. This egg free mayo recipe with video how-to can help you get started. Another option is to use homemade sour cream instead of mayo.
* If onions aren’t your thing, try this artichoke dip recipe instead.
Homemade Sweet Onion Dip
Easy recipe for sweet onion dip that uses 3 whole ingredients and will wow your dinner guests as an amazing appetizer.
Chop onions into fine pieces. Do not shred them, however. Also, be sure not to use Spanish, yellow, white or any other strong tasting onion with this recipe. Even red onions, which have a mild flavor, are not the best choice. Walla walla or vidalia onions are best for this recipe.
Shred the Swiss cheese into a small bowl with the grater of your choice. Use another cheese if you desire, but the Swiss cheese seems to go best with the flavor of the sweet onions.
Mix chopped onion, shredded cheese, and mayo together in a glass baking dish. Bake at 350 °F/ 177 °C until bubbly and browned on top (about 30 minutes).
Refrigerate leftovers and reheat to re-serve as desired.
You've probably already figured this out, but if you would like to make a larger pan of this onion dip recipe, simply increase the ingredients in a 1:1:1 ratio.
In other words, to triple the recipe to make a large pan for a party, use 3 cups of chopped sweet onion, 3 cups grated Swiss, and 3 cups mayo.
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.