French Onion Dip (Printable 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 oz 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)
# How to Make It:
01 - In a large skillet, melt butter with olive oil over medium heat. Add the finely chopped onions along with a pinch of salt. Cook, stirring frequently, until the onions turn a deep golden brown and are fully caramelized, approximately 25 to 30 minutes. During the final 2 minutes, stir in the minced garlic and cook until fragrant. Remove from heat and let the mixture cool completely to room temperature.
02 - In a mixing bowl, combine the sour cream, mayonnaise, softened cream cheese, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Stir until the mixture is completely smooth and all ingredients are evenly incorporated.
03 - Gently fold the cooled caramelized onion mixture into the creamy base. Stir thoroughly to distribute the onions evenly throughout the dip.
04 - Cover the bowl tightly and refrigerate for at least 1 hour to allow the flavors to meld and the dip to firm up to the ideal consistency.
05 - Before serving, give the dip a good stir. Garnish with freshly chopped chives or green onions if desired. Serve chilled alongside potato chips, pretzels, or an assortment of fresh crudités.
# Expert Advice:
01 -
- Those caramelized onions bring a sweetness that store bought dip never even hints at.
- It comes together with basic pantry staples but tastes like something from a specialty shop.
02 -
- Do not rush the caramelization by cranking up the heat, because burnt onions will make the whole dip taste bitter and no amount of sour cream can fix that.
- Make this the day before your gathering, because the flavor deepens dramatically overnight and you will look like a genius.
03 -
- Use your widest skillet for the onions so they caramelize instead of steaming in a crowded pile.
- The cream cheese must be fully softened before mixing or you will chase lumps around the bowl forever.