Description
This Caramelized Onion Dip is a rich and flavorful appetizer featuring slowly caramelized sweet onions blended into a creamy mix of sour cream, mayonnaise, and garlic powder. Perfect for parties, snack time, or as an accompaniment to chips and fresh vegetables, it offers deep, sweet, and savory notes with a fresh herbal finish.
Ingredients
Scale
Caramelized Onions
- 4 tablespoons unsalted butter
- 4 sweet onions, chopped
- 1/2 teaspoon kosher salt (or more to taste)
- 1/4 teaspoon black pepper (or more to taste)
Dip Base
- 1 cup sour cream or plain Greek yogurt
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- Additional kosher salt and black pepper to taste
- Fresh herbs like parsley, chopped, for garnish
Instructions
- Caramelize the Onions: Heat the butter in a large skillet over medium heat until melted. Add the chopped onions along with a pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the onions start to soften.
- Slow Cook the Onions: Reduce heat to low or medium-low and cook the onions slowly, stirring often, until they turn dark brown and caramelized, about 30 to 60 minutes. Add a splash of water if the pan becomes too dry, and adjust the heat as needed to prevent burning.
- Cool the Onions: Once caramelized, allow the onions to cool slightly. You can also prepare the onions a day in advance and store them in an airtight container in the fridge.
- Prepare the Dip Base: In a bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, garlic powder, and a big pinch of salt and pepper. Mix until smooth.
- Combine and Finish: Stir the cooled caramelized onions into the sour cream mixture. Mix until well combined, and adjust seasoning to taste.
- Serve: Garnish with freshly chopped herbs like parsley. Serve immediately or refrigerate for up to 3 days. The dip will thicken slightly as it chills but can be brought to room temperature before serving.
Notes
- To get the best caramelization, be patient and cook onions on low heat, stirring regularly to avoid burning.
- You can use either sour cream or plain Greek yogurt as the base; Greek yogurt will make it slightly tangier and thicker.
- This dip can be made up to 2 days in advance; store tightly covered in the refrigerator.
- If the dip thickens too much when chilled, allow it to sit at room temperature for 15-20 minutes before serving.
- Try experimenting with different fresh herbs like chives or thyme for garnishing.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
