Caramelized Onion Dip Sour (Printable Version)

Creamy blend of caramelized onions, sour cream, and chives ideal for chips or fresh veggies.

# Ingredient List:

→ Onions

01 - 2 large yellow onions, finely diced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - ½ teaspoon kosher salt
05 - ¼ teaspoon freshly ground black pepper
06 - ½ teaspoon sugar

→ Dip Base

07 - 1½ cups sour cream, full-fat
08 - ½ cup mayonnaise
09 - 1 teaspoon Worcestershire sauce
10 - 1 teaspoon garlic powder
11 - ½ teaspoon onion powder

→ Fresh Herbs

12 - ¼ cup finely chopped fresh chives
13 - 1 tablespoon finely chopped fresh parsley

# Steps:

01 - In a large skillet over medium-low heat, melt butter with olive oil. Add diced onions, salt, pepper, and sugar.
02 - Cook, stirring occasionally, until onions are deeply golden and caramelized, approximately 30-35 minutes. Reduce heat if onions brown too quickly. Allow to cool to room temperature.
03 - In a medium mixing bowl, whisk together sour cream, mayonnaise, Worcestershire sauce, garlic powder, and onion powder until smooth.
04 - Fold in the cooled caramelized onions, chives, and parsley. Mix well to combine.
05 - Taste and adjust seasoning as needed with salt and pepper.
06 - Cover and refrigerate for at least 1 hour to allow flavors to meld and develop.
07 - Serve chilled, garnished with extra chives, alongside chips, crackers, or fresh vegetables.

# Expert Advice:

01 -
  • The onions do almost all the work while you relax, making this feel effortless even though it tastes like you've been cooking all day.
  • It actually tastes better the next day, so you can make it ahead and show up to the party stress-free and confident.
02 -
  • Caramelization requires patience and lower heat than you'd think—rushing it by turning up the temperature gives you brown onions, not caramelized ones, and that tastes completely different.
  • Adding the warm onions to the dip base will make it thin and loose, so cooling them completely is non-negotiable if you want the right consistency.
03 -
  • Keep a wooden spoon or silicone spatula in the kitchen specifically for caramelizing onions—metal ones make scratching sounds that somehow make the process feel longer than it is.
  • If you're making this the night before, leave it uncovered in the fridge for the first hour so any excess moisture can evaporate, then cover it so it doesn't absorb fridge smells.
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