Get your potato chips ready for the the most delicious caramelized onion dip! This quintessential dip is perfect for game-day eats, holiday gatherings, party appetizer, or movie night. Better yet, make sure this dip makes an appearance at your next party or gathering–it’s guaranteed to be a hit!
If you are looking for more delicious appetizers, then try my Whipped Feta, Air Fryer Garlic Parmesan Wings or Shrimp Cocktail recipes, next!
Caramelized Onion Dip
I can’t get enough of this creamy caramelized onion dip. This easy, fool-proof, ultimate dip is perfect for just about any occasion. If you’re familiar with the powdered version of onion dip, this one is so much better. It’s simple, rich in flavor and will be loved by family and friends wanting to get in on the dipping action.
Why This Recipe Works
- Simple ingredients. No need to worry about all the additives the packaged version of onion dip is laden with.
- Straightforward recipe. Slow-cook onions, then add with the rest of ingredients–that’s it!
- Can be used in so many eats. This goodness is not only good as a dip but also a spread and main ingredient in other dishes.
Ingredients to Make This Dip
The creamy base for this dip is pretty simple:
- Sour Cream and Cream Cheese for a creamy texture.
- Mayo for that added layer of richness.
- Onion and Garlic Powder are added to heighten the flavors a bit.
- Worcestershire Sauce for deep umami flavor.
How to Make Caramelized Onion Dip
- Thinly slice yellow onions. You will need 2 pounds, or 3 medium-sized onions in total.
- Add butter and olive oil to a cast iron over medium high heat. Once butter melts, add onions.
- Lower heat to medium low and cook for 45 minutes, stirring continually. Season with salt at the halfway mark.
- Once onions are golden in color, remove cast iron skillet from heat and allow to cool.
- Meanwhile, in a mixing bowl, add cream cheese, sour cream, mayonnaise, onion and garlic powder, worcestershire sauce, salt and pepper to a bowl. Mix until smooth to ensure there are no lumps and ingredients are evenly mixed.
- Once onions are cool to touch, add to the mixing bowl and give it a good stir. Season with salt and pepper and enjoy with your favorite ridged potato chips.
Can Onions Be Made Ahead of Time?
Absolutely! Simply cook onions until caramelized, allow to cool to room temperature, and place in a food storage container for up to two days.
When you are ready to make the caramelized onion dip, leave caramelized onions on the counter to come to room temperature and and to dip ingredients. Choose your chip of choice and dive in!
What Type of Chips Should You Use?
Speaking of chips, it’s important that you use the right vessel for this luscious dip. Personally, I always go for potato chips with ridges, because who doesn’t love texture? Some go back and forth between using ridges vs wavy potato chips—I know some of you may think, c’mon—a chips is a chip! But, in all seriousness, there is a difference. Wavy potato chips have a slight softer texture versus its ridged counterpart. The choice is yours.
The pairing possibilities don’t stop at chips, though. Go for crudités, mashed potatoes, burgers, pizza, or you can eat it by the spoonful (no judgment here!).
Tips and Tricks
- Great when made a day ahead. Gives flavors time to develop, deepening the flavor. If you don’t have that much time, make at least a 4-5 hours before serving.
- Use room temperature ingredients. Be sure to use room temp sour cream and cream cheese, as this makes for easy mixing and a creamier dip.
- Got extra dip? Store in an air-tight container for up to 2 days. Remove from refrigerator 30 minutes before serving.
Looking for More Good Eats?
These are a few of my favorites:
Loving this Caramelized Onion Dip?
We hope you love it as much as we do! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!
Caramelized Onion Dip
Equipment
- Large skillet or dutch oven
Ingredients
- 2 tablespoons butter
- 1½ tablespoons olive oil
- 2 lbs yellow onions (about 3 med-large size), halved and thinly sliced
- ¼ teaspoon red pepper flakes, optional
- 1¼ cup sour cream, room temperature
- 4 ounces cream cheese, room temperature
- ¼ cup quality mayonnaise
- ½ teaspoon worcestershire sauce
- ¾ teaspoon onion powder
- ½ teaspoon garlic powder
- Kosher salt to taste, I use Diamond Crystal brand
- Freshly cracked black pepper to taste
- Potato chips for serving
Optional Garnish
- chives, chopped
Instructions
- Remove sour cream and cream cheese from refrigerator before cooking onions.
- In a cast-iron skillet over medium-high heat, add olive oil and butter. Once butter melts, add onions and lower heat to medium-low heat. Add red pepper flakes (if using) and sauté onions, stirring continually for 25 minutes then season to taste with kosher salt. Cook for an additional 20 minutes or until onions are caramelized. If pan becomes dry and onions stick to the skillet while cooking, add 1 tablespoon of water. Once cooked, set aside to cool to room temperature.
- In a bowl, mix sour cream, cream cheese, mayonnaise, worchestershire sauce, onion and garlic powder. Mix until smooth to ensure there are no lumps and ingredients are evenly mixed. Next, season with freshly cracked pepper to taste and more kosher salt, if needed.
- Stir in cooled caramelized onions and mix well. Serve with potato chips or crudités.
NOTES
- Great when made in advance. One great thing about this dip is that it tastes better over time. If possible, make 4-5 hours (or the night before) before serving as this will give flavors time to marry.
- Use room temperature ingredients. Be sure to use room temp sour cream and cream cheese, as this makes for easy and even mixing, and a creamier dip.
- Got extra dip? Store in an air-tight container for up to 2 days. Remove from refrigerator 30 minutes before serving and give it a good stir.
Amanda says...
This recipe was super easy and so delicious. Tastes better than store bought. Made it a few weeks ago, making it again for Christmas! A real crowd pleaser!
Jeri Mobley-Arias says...
Hi, Amanda! Warms my heart + so glad you enjoyed it so much you’re making it again for Christmas. Happy holidays and THANK YOU.
Trish says...
This was absolutely delicious. Sure, you can go the dip mix route, but this just tastes BETTER. It calls for a good amount of onions, but trust the recipe, it’s perfect. Once the onions cooked down, the amount was significantly smaller, but the right amount for the dip. Making it again for thanksgiving and Christmas dinner. Thanks, Jeri!
Jeri Mobley-Arias says...
So glad you enjoyed, Trish! We make this dip all the time.
Walter says...
Can’t wait to make it looks delicious