A simple Easy Triple Onion Dip Recipe, great for dipping veggies and chips, or make ahead into a cheese ball. Serve on an epic charcuterie board!

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Happy Friday, Friends. Are you ready for the weekend? How about serving a charcuterie board with this Easy Triple Onion Dip Recipe?

I have a couple of exciting trips coming up, and was thinking today how traveling is good for shaking up the routine. At least for me, it makes me see life in a different way, with more gratitude, and being relaxed and fresh in listening to others.

I don’t know about you, but my husband and I love to meet new people in different countries. Stay tuned for more travel stories coming!

Oscar Wilde wrote that “travel improves the mind” — and I couldn’t agree more.

In the meantime, for dinner this week, we served a cheese board. Yes, a cheese board for dinner. Easy!

Easy Triple Onion Dip Recipe

I made a quick Easy Triple Onion Dip Recipe into a cheeseball, and served it with crackers, salami, and a few other treats. If you love feta cheese, try this Easy Feta Cheeseball recipe!

How to make Triple Onion Dip

  • These ingredients are in this easy recipe:
  • Olive oil
  • Shallots, scallions, and red onion
  • Thyme, pepper
  • Cream cheese
  • Heavy cream

Saute the onions ahead and allow to cool on a paper towel until you’re ready to mix with the cream cheese.

I love this recipe because you can make it two days ahead!

2 ways to serve Triple Onion Dip

  1. Roll the dip into a cheese ball.
  2. Serve as a spread (spread onto crostini).

Triple Onion Dip Cheese Ball

Now for an easy weekend. How about inviting friends for St. Patrick’s Day and serving a light appetizer (this Triple Onion Dip Cheese Ball Charcuterie) with wine?

Of course, you can go full-speed and serve my St. Patrick’s Day Menu Recipes! Some yummy desserts? 5 Ingredient Flourless Brownies by BakerMama and Mint Chocolate Brownies by Wine and Glue.

Happy weekend!

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Easy Triple Onion Dip Recipe

adapted from Rachael Ray
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 6
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  • 2 Tbsp. olive oil
  • 2 shallots, thinly sliced
  • 3 scallions, white and green parts finely chopped, separately
  • 1/2 tsp. coarsely chopped fresh thyme
  • 2 8 ounce packages neufchatel or cream cheese, at room temperature
  • 1 Tbsp. heavy cream
  • 1/2 small red onion, minced


  • Heat cast-iron skillet over high for 2 minutes. Add olive oil, shallots, scallion whites and thyme. Lower heat to medium; cook, stirring occasionally, until shallots are golden and crispy on edges, 5 minutes. Transfer mixture to paper towels. In bowl, mix together cheese and cream.
  • Stir in cooked shallot mixture, red onion and scallion greens; season. Cover and refrigerate until ready to serve. (Can be made up to 2 days ahead:)
  • Optional to roll into a ball, or serve as a dip


Adapted from Rachael Ray's recipe
Course: Appetizer
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!