Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I've just made a cream cheese, mushroom and onion spread and the onion flavor is way too strong. Is there any way I can reduce it by adding something?

share|improve this question
Other than more cream cheese and mushrooms? There is no good onion flavor neutralizer, so dilution is your best bet. – Wayfaring Stranger Apr 27 '13 at 16:21

It would be helpful if you would post a full recipe as that would eliminate fruitless suggestions. Two things come to mind:

  • If the onions are included raw, you should wrap the chopped onions in a towel and wring the 'juice' out.
  • Acid of some kind could help too, either exchange sour cream for the cream cheese or find a way to incorporate lemon/lime juice.
share|improve this answer
The question's about a dip that was already made, unfortunately. – Jefromi Apr 28 '13 at 1:10
Mm, understood. In that case the citrus juice suggestion still stands. I often find myself wondering what a dish needs only to discover it simply lacks acid. – Kaya Apr 28 '13 at 19:27

If the onions that were added were raw, this may sound weird, but try add a bit more onion that's been caramelized with extra sugar.

But I think Stranger's way of more cream cheese and mushroom is the safest.

share|improve this answer

You can also try and quickly blanch the onions before adding them to the dip. Blanching onions will reduce their sharpness.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.