The Caramelized Onion Dip You Need To Make This Weekend!

Okay, get ready to eat this caramelized onion dip with a spoon.

I’m not REALLY joking. Okay, maybe a bit. But it is that good – you will be tempted to lick said spoon.

Now you may be asking WHY oh WHY am I sharing a caramelized onion dip recipe when I already have two similar recipes on the site. I know, I get it. I considered not sharing it.

But. 

This one is the best. I am not exaggerating, not being dramatic. 

IT IS THE BEST.

A few months ago, we got pizza from one of our local favorites, Ironborn. In a moment of starving weakness, I ordered the homemade chips to go with it (we looooove homemade chips) and when we got home, I broke into them right away.

The dip stunned me. I assumed it was ranch or blue cheese. It wasn’t. It was an onion dip – but clearly a caramelized onion dip. I could actually TASTE the caramel from the caramelized onions. No joke. And then I almost ate all the chips and Eddie was jealous. OOPS.

We couldn’t stop thinking about the dip. It was on another level. I looked on their website and sure enough, it was a caramelized onion dip. How this had evaded me before ordering, I don’t know. The hunger just took over.

So I made it!

First up, the glaring different between this and my very first onion dip? Um, I caramelize FOUR whole onions here for this dip. Yes, four. You know how much they cook down, and all the extra caramelization, the better. I knew four would be better, given my recent obsession with french onion everything. And it was!

Second, the first dip was much more yogurt based as flavor. This one is more onion based. If that makes sense.

The rest of this dip is simple. Just sour cream or greek yogurt. I honestly can rarely tell a difference when I swap them, however I do buy 2% or 5% plain greek yogurt, not nonfat. That helps. I use whichever one I have on hand. Plus, I still add a bit of mayo for some richness. It definitely makes a difference and I highly suggest keeping it in there if you can.

Then just salt, pepper and garlic.

Yes. That is it.

MAYBE some herbs on top or mixed in if you’re feeling it. 

P.S. you can even caramelize the onions ahead of time. I’ve done this multiple times now. Caramelize them ahead, store them in the fridge, reheat in the microwave (just to soften the solids) and make the dip. It’s fantastic.

I love how creamy this dip is. My original french onion dip uses cream cheese and it’s definitely a thicker consistency. It also uses a bunch of onions, but more goes into it and the dip isn’t as silky or thin. It’s almost tricky to dip a thin chip into my original french onion dip.

Speaking of chips! I tried (and failed) about ten times to make you the perfect air fryer chips to go with this dip. They were a total fail every time – not thin enough, or too brown on half of the chips and just not worth it at all. I have made homemade chips before which we love, but if you’re going to do the work for this dip and make the onions, I suggest just buying some of your favorite chips!

Now PLEASE make this for the weekend.

It’s a dream! 

Caramelized Onion Dip

Caramelized Onion Dip

Prep Time: 1 hr 15 mins

Total Time: 1 hr 15 mins

This is the best caramelized onion dip EVER! Creamy and wildly flavorful, perfect with chips, pretzels, veggies, or crackers. We love it!

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5 from 150 votes

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Ingredients

• 4 tablespoons unsalted butter
• 4 sweet onions, chopped
• kosher salt and pepper (at least 1/2 teaspoon of each, probably more)
• 1 cup sour cream or plain greek yogurt
• ½ cup mayonnaise
• ½ teaspoon garlic powder
• fresh herbs, like parsley, for topping

Instructions 

• Heat the butter in a large skillet or pot over medium heat. Once melted, stir in the onions with a big pinch of salt and pepper. Cook for 5 minutes, just until the onions begin to soften. Turn the heat down to low (or medium-low, if low isn’t cooking them), and cook, stirring often, until the onions are dark brown and caramely, anywhere from 30 to 60 minutes, depending on how much you want to babysit them. This will take a while, but the onions are in smaller pieces, so are also more apt to burn. Keep an eye on them and stir often, reducing the heat when needed. Add a splash of water to the pan if it gets dry at any time.
• Let the onions cool slightly before adding them to the dip. Alternately, you can also caramelize the onions a day or two ahead of time! I will caramelize them and store them in a container in the fridge. I do reheat them on low heat (either in a pan or microwave) just to warm the solids up a bit.
• Whisk together the sour cream, mayo, garlic powder and a big pinch of salt and pepper. Once the onions are caramelized, stir them in. Continue to stir until everything is combined - it will come together. Taste the dip and if you need more salt, add it in.
• This stays great in the fridge if you make it ahead of time - it will thicken up a bit. It is also great served immediately. Serve with chips, crackers, pretzels, veggies - anything!
• This stays great in the fridge for a few days! It will thicken up a bit, but will slightly loosen up once it gets back to room temperature.

Course: Appetizer

Cuisine: American

Author: How Sweet Eats

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This.is.so.delish.