Caramelized Onion Dip Recipe (From Scratch, No Soup Mix)
Caramelized Onion Dip Recipe is a classic appetizer dip made from scratch with slow-cooked onions, rich creamy texture, and make-ahead convenience that tastes noticeably better than any store-bought version. Yellow onions and shallots are cooked low and slow until deeply golden, then folded into a smooth sour cream and cream cheese base for a balanced, savory finish without relying on soup mix.
Servings: 8
Calories: 216kcal
Equipment
- Large skillet, sauté pan, or Dutch oven
- Cutting board
- Knife
- Mixing Bowl
- Spatula or spoon
Ingredients
- 2 large yellow onions thinly sliced
- 2 large shallots thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup sour cream plus more if needed
- ¼ cup mayonnaise
- 4 ounces cream cheese softened to room temperature
- 1 teaspoon Worcestershire sauce
- 1 to 2 tablespoons thinly sliced green onions, for garnish (green parts only)
Instructions
- Heat butter and olive oil in a large skillet or Dutch oven over medium heat. Add onions and shallots and cook for 5–8 minutes, stirring occasionally, until softened and translucent. Stir in the salt, then reduce the heat to medium-low and cook for 25–35 minutes until deeply golden brown and jammy, stirring as needed to prevent burning.
- Stir in black pepper, garlic powder, and onion powder. Cook for 1 minute, then remove from heat and let cool completely.
- In a mixing bowl, combine sour cream, mayonnaise, cream cheese, and Worcestershire sauce. Mix until smooth.
- Fold cooled onion mixture into the base. Cover and refrigerate for at least 1 hour before serving. Garnish with green onions.
Video
Notes
Cooking Notes
Cook the onions slowly until fully golden for the best flavor. Let them cool completely before mixing to keep the dip smooth.
Tips for Best Results
- Keep the heat moderate so onions caramelize, not burn.
- If needed, add a splash of water to deglaze the pan and scrape up any browned bits.
- Let the dip chill before serving.
- Mix only after onions are fully cooled.
Nutrition
Calories: 216kcal | Carbohydrates: 7g | Protein: 2g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 423mg | Potassium: 144mg | Fiber: 1g | Sugar: 4g | Vitamin A: 464IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 0.3mg
