Creamy Caramelized Onion Dip (Print Version)
Creamy, savory dip with sweet caramelized onions, ideal for parties and snacking.
# What You Need:
→ Vegetables
01 - 2 large yellow onions, finely chopped
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1 clove garlic, minced
→ Dairy
05 - 1 cup sour cream
06 - 1/2 cup mayonnaise
07 - 4 ounces cream cheese, softened
→ Seasonings
08 - 1 teaspoon Worcestershire sauce
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/2 teaspoon onion powder
12 - 1/4 teaspoon garlic powder
13 - 2 tablespoons fresh chives or green onions, finely chopped (optional, for garnish)
# Directions:
01 - In a large skillet, melt butter and olive oil over medium heat. Add the chopped onions along with a pinch of salt. Cook, stirring frequently, until the onions are golden brown and deeply caramelized, about 25 to 30 minutes. During the last 2 minutes, stir in the minced garlic. Remove from heat and let cool completely.
02 - In a mixing bowl, combine the sour cream, mayonnaise, cream cheese, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Stir until the mixture is smooth and all ingredients are thoroughly blended.
03 - Gently fold the cooled caramelized onions into the creamy base. Mix until the onions are evenly distributed throughout the dip.
04 - Cover the bowl tightly and refrigerate for at least 1 hour to allow the flavors to meld together.
05 - Before serving, give the dip a good stir. Garnish with chopped chives or green onions if desired. Serve chilled alongside potato chips, pretzels, or an assortment of fresh vegetables.
# Insider Tips:
01 -
- Caramelizing the onions yourself creates a depth of sweetness that no store bought version can touch.
- It comes together with pantry staples and just ten minutes of active effort before the stove does the rest.
02 -
- Rushing the onions over high heat will char them before they caramelize, so keep the heat low and resist the urge to crank it up.
- This dip tastes noticeably better the next day because the onion flavor permeates every spoonful of the base overnight.
03 -
- Slice your onions uniformly thin so every piece caramelizes at the same rate and you do not end up with a mix of burnt bits and raw chunks.
- If your cream cheese is cold and stubborn, microwave it for fifteen seconds before mixing and the whole base comes together in seconds.