Description
This Caramelized Onion Dip offers a rich and savory flavor with sweet, deeply caramelized onions blended into a creamy base of sour cream and mayonnaise. It’s an easy make-ahead appetizer perfect for gatherings, served chilled and garnished with fresh parsley for a touch of freshness.
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
- You can prepare the caramelized onions a day ahead to save time.
- If the onions start to stick or the pan becomes too dry, add a splash of water to prevent burning.
- For a tangier dip, use plain Greek yogurt instead of sour cream.
- Adjust salt and pepper to taste to enhance the flavors.
- The dip thickens when chilled; bring to room temperature before serving for best texture.
