Caramelized Onion Dip

Ever since my Superbowl taste testing of store-bought French Onion Dips, I’ve wanted to make a homemade onion dip. And by homemade, I don’t mean opening a packet of seasoning and mixing it in to sour cream! I tried a Caramelized Onion Dip that involved a boatload of onions, slow cooked until browned and full of flavor. When we had friends over for lunch a few weeks ago, this dip accompanied raw veggies and chips for everyone to munch on. With real onions (read: no freeze-dried onions) and a few additional ingredients, you’ll have a new party favorite that blows away any ready-made dip. I made this dip the night before, and by lunchtime when it was served, all the wonderful tastes had come out. The recipe instructs that this dip is best served at room temp, and I agree, it makes all the difference!
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Caramelized Onion Dip

What You Need

  • 2 tablespoons unsalted butter
  • 2 medium-large onions, halved and thinly sliced
  • 1 1/2 cups sour cream, at room temperature
  • 1/2 pound cream cheese, softened
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1-1 1/2 teaspoon onion powder
  • 1 1/2 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground pepper
  • Potato chips and veggies for serving

What To Do

  1. In a large skillet, melt the butter. Add the onions and cook over moderate heat, stirring occasionally, until golden, about 25-30 minutes. Add 2 tablespoons of water and cook, stirring, until the water has evaporated, about 3 minutes. Let the onions cool slightly, about 15 minutes.
  2. Transfer the onions to a cutting board and coarsely chop.
  3. In a large bowl, mix the sour cream with the cream cheese, parsley, onion powder and Worcestershire sauce until smooth. Stir in the onions and season with salt and pepper. Add additional seasoning if necessary. Serve at room temperature.


Best made the night before serving.

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