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a platter of potato chips with a large bowl of homemade caramelized onion dip on the left side.
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Smoky Caramelized Onion Dip

Caramelized Onion Dip is a smoky and deeply savory creamy dip featuring slowly caramelized onions folded into tangy sour cream and mayo, brightened with garlic powder and smoky paprika. This dip is a fabulous appetizer and perfect for game day, pool day, picnics, or backyard parties.
Author Diana
Servings 8 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes

Equipment

Ingredients

  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 2 tablespoons (28 g) unsalted butter
  • 1 pound (450 g) yellow onions diced, about 4-5 onions
  • ½ teaspoon fine salt divided
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 cup (240 ml) full-fat sour cream
  • ¼ cup (63 g) mayonnaise
  • 2 teaspoons (10 g) Dijon mustard
  • 1 teaspoon Worcestershire sauce

For serving

  • Potato Chips about 8 ounces
  • 2 tablespoons sliced fresh chives or chopped parsley for garnish

Instructions

  • Warm the oil and unsalted butter together in a large heavy skillet over medium heat until the butter melts.
    butter melting in a stainless steel skillet.
  • Add the diced onions and ¼ teaspoon salt, stirring to coat.
    diced onions cooking in a skillet, stirred with a red spatula.
  • Reduce heat to medium-low and cook, stirring every few minutes, until the onions turn deep golden brown and sweet, about 30 minutes. Add a splash of water if they begin sticking.
    caramelized diced onions in a stainless steel frying pan.
  • Remove the skillet from heat and let the onions cool for 10 minutes. Transfer to a bowl.
  • Add black pepper, smoked paprika, garlic powder, the remaining ¼ teaspoon salt, sour cream, mayonnaise, Dijon mustard, and Worcestershire sauce and mix until smooth.
    sour cream, mayo, and seasonings added to a bowl of caramelized onions to make a dip.
  • Cover and chill at least 30 minutes to let flavors meld.
    caramelized onion dip in a white mixing bowl, stirred with a black spatula.
  • Transfer the dip to a serving bowl, sprinkle the chopped fresh chives over the top, and surround with potato chips.

Notes

  • For extra depth, deglaze the pan with 2 tablespoons of dry white wine near the end of caramelization.
  • This dip is best served cold, and should be chilled for at least 30 minutes or an hour after you initially make it. Chill overnight to really let the flavors develop.
  • To make this lighter, use ¾ cup sour cream and ½ cup Greek yogurt instead of the sour cream and yogurt listed in the recipe.
  • Serve in one bowl, or in small lidded cups if taking to a picnic or the pool.
  • To Store: Keep in an airtight container in the refrigerator for up to 3 days. 
  • Nutrition facts are for 2 tbsp (30g) of dip, without potato chips.
  • Inspired by Hailee Catalano’s shallot dip (from By Heart cookbook), with my own tweaks to measurements and add-ins.

Nutrition

Serving: 2tablespoons | Calories: 186kcal | Carbohydrates: 7g | Protein: 2g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 225mg | Potassium: 138mg | Fiber: 1g | Sugar: 4g | Vitamin A: 398IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 0.3mg
Find it online: https://littlesunnykitchen.com/caramelized-onion-dip/