What is it about onion dip that makes it so unbelievably addictive? Growing up (and honestly, even now), I always would make a bee-line directly for the onion dip at backyard bbqs. And yes, almost always it was that powdered mix variety that was combined with a container of sour cream. And sometimes it was even served within that sour cream container. You know what I’m talking about, right?
Just something about that cool and creamy concoction made it impossible to resist. The bowl of potato chips didn’t hurt either.
This is the slightly more sophisticated sibling to the powdered dip mix. Yes it takes a little bit more work than opening up a packet and stirring, but it’s well worth it. Trust me.
Caramelizing the onions help to develop an intensely rich, deep, and sweet flavor. Mixing them up with some thick creamy goodness, and well, that makes for one crazy good party dip. 
And when picking a potato chip, I prefer a strong, sturdy one. There is nothing worse than a weak potato chip that crumbles as it tries to pick up a bit of dip. Then you’re trying to pick the pieces out and ugh, it’s not pleasant. Go for the good stuff.
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Updated Party Favorites: Caramelized Onion Dip
- Total Time: 55 mins
- Yield: 1 1/2 cups 1x
Description
This upgraded version of the backyard party classic features caramelized onions for a richer, more complex flavor than anything you can get from a powdered mix.
Ingredients
- 2 large yellow onions, cut in half and sliced very thinly
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- Kosher salt
- Freshly ground pepper
- Cayenne pepper (optional)
- 4 oz (115 g) cream cheese, at room temperature
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) mayonnaise
- Chives, finely chopped, for garnish (optional)
Instructions
- Heat butter and olive oil in saute pan over medium/medium-low heat. Add onions and season very generously with Kosher salt. Sprinkle with freshly ground pepper and a little bit of cayenne pepper (if using). Cook onions slowly, stirring occasionally, until onions have wilted greatly and have turned a caramelized golden brown, about 35-45 minutes. Depending upon how hot your stovetop is, this time could vary.
- Allow onions to cool. Mix cream cheese, sour cream, mayo, and caramelized onions in a bowl with an electric mixer fitted with the paddle attachment (I use my Kitchen-Aid stand mixer) until fully combined. You could probably mix by hand if needed. Taste and adjust seasonings as needed.
- Serve immediately at room temperature. If making ahead, refrigerate until about 20 minutes before ready to serve (to allow for mixture to soften and come to room temperature). Serve with potato chips or vegetable crudites…. but really potato chips.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160
If You Liked This Recipe, You’ll Love These
- Party Food: Smoked Gouda and Bacon Dip
- Parmesan Herb-Roasted Cauliflower and Marinara Dip
- Spring Appetizer: Whipped Beet Ricotta Dip with Lemon Zest and a Glass of Rosé
- Vegan Jalapeño Queso Dip
Frequently Asked Questions
How long does it actually take to caramelize the onions properly?
The recipe calls for 35–45 minutes over medium to medium-low heat, stirring occasionally, until the two large yellow onions have wilted greatly and turned a caramelized golden brown. The instructions note the time varies depending on your stovetop; rushing over high heat produces browned but not truly caramelized onions.
Can I make this dip ahead of time?
Yes — the recipe says if making ahead, refrigerate until about 20 minutes before serving to allow the cream cheese, sour cream, and mayo mixture to soften and come to room temperature. Serving it straight from the fridge makes it too stiff to scoop.
Why does the recipe say to salt the onions very generously at the start?
The instructions say to season with Kosher salt “very generously” as soon as the onions hit the pan. Salt draws out moisture from the onions, helping them release water, soften, and begin caramelizing faster during the long cook.
