Caramelized Onion Dip

5 from 1 vote

This caramelized onion dip uses real slow-cooked onions—not a soup packet—for deep, savory flavor. Made with sweet Vidalia onions and a creamy base, it’s a make-ahead holiday dip that’s perfect for parties and appetizer buffets.

Prep Time15

Cook Time1

Chilling time2

Total Time3 15

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 345kcal

Author: Sharon Rigsby

Ingredients

4 tablespoons butter
4 tablespoon olive oil
2 large sweet onions thinly sliced, Vidalia if possible
1 teaspoon kosher salt
½ teaspoon black pepper
8 ounces cream cheese room temperature
¾ cup sour cream
¾ cup mayonnaise
1 teaspoon garlic powder
3 tablespoons fresh chives chopped, divided

Instructions

Melt the butter and olive oil in a large skillet over medium-low heat. Add the onions. Cook them for 40 to 45 minutes. Stir occasionally until they're deep brown and very soft.
Season the onions with salt and pepper. Continue cooking for a few more minutes.
Reserve about two tablespoons of the caramelized onions for garnish. Let the remaining onions cool.
Combine the cream cheese, sour cream, and mayo in a large bowl. Mix until smooth.
Stir the garlic powder and two tablespoons of chives into the cream cheese mixture. Fold in the caramelized onions.
Transfer to a serving bowl, cover it, and chill in the fridge for at least an hour.
Garnish with the reserved caramelized onions and the remaining one tablespoon of chives before serving. Waffle potato chips are a classic pairing, but toasted baguette slices, or any sturdy crackers, are also delicious.

Notes

Prevent your onions from burning by using low, consistent heat. Don't rush the caramelization process.

If your onions stick to the pan, add a tablespoon of water, chicken stock, or white wine to deglaze it.

Make sure your cream cheese is fully softened to room temperature. This prevents lumps in your dip.

If your dip is too thick, you can stir in a tablespoon of milk to reach your desired consistency.

Use a mandoline to thinly and uniformly slice your onions or a very sharp knife. This helps them cook evenly.

Caramelized onions freeze beautifully. I like to make an extra-large batch, cool them, and then portion them into ice cube trays or muffin tins so I always have some on hand. They can be frozen for up to 3 months.

*The original recipe called for one tablespoon of Worcestershire sauce. I believe the flavor was too strong and overpowered the delicate onion taste, so I deleted it. You are certainly free to follow the original recipe and add one tablespoon if you wish.

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