A warm, cheesy, and creamy dip loaded with caramelized sweet onions, cheddar cheese, and savory seasonings—perfect for parties and gatherings.

1 (8 oz) block cream cheese, softened

1 cup sour cream

1 cup shredded cheddar cheese

1/2 cup mayonnaise

1/2 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

1 large sweet onion (like Vidalia), finely chopped

1 tablespoon butter or oil (for sautéing onion)

Optional garnish: sliced green onions or chopped chives

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Preheat the oven to 375°F (190°C).
In a skillet over medium heat, melt the butter or oil and sauté the chopped onion until soft and lightly caramelized, about 8–10 minutes. Set aside to cool slightly.
In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, cheddar cheese, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and pepper.
Stir in the cooked onion until evenly mixed.
Spread the mixture into a lightly greased baking dish.
Bake for 20 to 25 minutes, until hot and bubbly with golden edges.
Garnish with green onions or chives, if desired.
Serve warm with chips, toasted bread, crackers, or fresh veggies.

Use pepper jack instead of cheddar for a spicy variation.

Add crumbled cooked bacon for extra texture and flavor.

Chopped fresh parsley or thyme adds a fresh herby note.

Use gluten-free dippers for a gluten-free version.

Store leftovers in the fridge for up to 4 days and reheat in the oven or microwave.