This creamy vegetarian Buffalo Onion Dip is a winner for your next party, tailgate, holiday and potluck. It will satisfy vegetarians and meat-eaters alike.
Updated September 2022 with step-by-step instructions with photos, ingredient notes, expert tips, recipe FAQ, etc.
This creamy Buffalo Onion Dip is only eight ingredients but don’t let the simplicity fool you, this recipe packs major flavor! This recipe is easy and perfect for parties and game days. And, with it being vegetarian, mostly everyone will be able to enjoy it. Spice levels can easily be adjusted to your preference. This recipe can be made in advance and reheats really well!
This dip will be your new go-to and crowd favorite! It looks and tastes just as good a buffalo chicken dip but with onions as the star. It's finished with a drizzle of ranch, more buffalo sauce, and topped with green onion. If you're look for more game day dishes check out my Chicken Club Pasta Salad, M&M Rice Krispie Treats and Trader Joe's Crudité Platter.
Why You'll Love this Recipe
- A new vegetarian game day favorite with all the flavors of buffalo chicken dip
- Can be made in advance
- Re-heats well
- Can be made to your spice level preference
- Only 8 ingredients
Ingredients
- Oil - A little bit of oil to cook the onions. Use your choice of a high smoke point oil
- Frozen Onions - frozen onions are pre-chopped meaning you save on prep time and honestly cutting onions always makes my eyes tear up.
- Cream Cheese - For best results, use full-fat block cream cheese. Low-fat cream cheese may separate when baked. You want it softened to easily mix into the dip. Set the cream cheese out at least 30 minutes before using.
- Mayo - adds to the creaminess of the dip!
- Pepper - Just a little bit of seasoning!
- Parmesan Cheese - I use the pre-grated cheese for ease but freshly grated parmesan will give the best flavor.
- Buffalo Sauce - I use Frank's Buffalo Sauce. This can be substituted with your favorite hot sauce for a spicer dip.
- Green Onion - Break the green onion into whites and green parts. The whites are cooked with the frozen onions and the greens are added on top for a bit of color.
How to Make Buffalo Onion Dip
- Preheat oven to 425°F and lightly spray a 9x9 pan with non-stick spray. Heat a large non-stick skillet over high heat with a tablespoon of oil, the whites of the green onions, and two (10-12 ounces) bags of frozen chopped white onions.
- Cook onions until soft and onions are slightly brown. (About 20 minutes)
- Turn off heat, add in 2 blocks of softened cream cheese, 1 teaspoon of pepper, ½ cup of mayo, 2 cups of grated parmesan, 1 cup of buffalo sauce (I love Frank's Buffalo sauce).
- Mix until dip is well combined.
- Pour dip mixture into the prepared baking dish.
- Bake for 20 minutes. Broil for 1-2 minutes to get slightly browned on top.
- (Optional) Drizzle with more buffalo sauce, ranch, and top with chopped green onions. Allow dip to cool momentarily before serving. Serve hot with tortilla chips, celery, and sliced mini peppers, or dippers of your choice.
Expert Tips
- Make it Spicy - if you are looking to make your dip spicy you can cook the onions with jalapeño or replace some of the buffalo sauce with a spicer hot sauce. Buffalo sauce usually contains hot sauce and butter making it a delicious mild rather than spicy.
- Re-heat & Eat - If it's still in it's 9x9 pan, you can heat it in the oven until hot. For quick convenience though, place a large spoonful into a microwavable safe bowl and heat for 30 second intervals until hot.
Recipe FAQ
Yes! If you’re planning to make this buffalo chicken dip for an upcoming party and want to do it ahead of time, simply make the dip 1-3 days ahead and don’t bake yet. Keep in the refrigerator, wrapped in plastic wrap until you’re ready to bake then bake right before you’re planning to serve.
Here's a list of dipper ideas:
- carbs: tortilla chips, crackers, crostini, pretzel chips, potato chips
- vegetables: sliced peppers, carrots, celery
While I like using frozen onions because they are pre-diced. It saves on prep time and no tearing up from chopping to many onions.
However, you can definitely use fresh onions for this recipe. Just get ready to chop and dice a lot.
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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.
Buffalo Onion Dip
Ingredients
- 1 tablespoon vegetable oil
- 2 green onions chopped and divided into whites and green parts
- 2 10 oz bags of frozen chopped white onions
- 1 teaspoon black pepper
- 1 cup buffalo hot sauce I love Frank's
- 2 boxes cream cheeses softened
- ½ cup mayonaise
- 2 cups grated parmesan
- buffalo sauce and ranch for topping (optional)
Instructions
- Preheat oven to 425°F and lightly spray a 9x9 pan with non-stick spray. Heat a large non-stick skillet over high heat with a tablespoon of oil, the whites of the green onions, and two (10-12 ounces) bags of frozen chopped white onions.
- Cook onions until soft and onions are slightly brown. (About 20 minutes)
- Turn off heat, add in 2 blocks of softened cream cheese, 1 teaspoon of pepper, ½ cup of mayo, 2 cups of grated parmesan, 1 cup of buffalo sauce (I love Frank's Buffalo sauce).
- Mix until dip is well combined.
- Pour dip mixture into the prepared baking dish.
- Bake for 20 minutes. Broil for 1-2 minutes to get slightly browned on top.
- (Optional) Drizzle with more buffalo sauce, ranch, and top with chopped green onions. Allow dip to cool momentarily before serving. Serve hot with tortilla chips, celery, and sliced mini peppers, or dippers of your choice.
Did you make this recipe? Let me know!