Caramelized Onion Dip
Get ready for the dip that will steal the show at every gathering! This isn’t just any onion dip – it’s a luxuriously creamy, deeply savory masterpiece that’ll have everyone begging for your secret recipe.
The magic happens when sweet onions transform into golden-brown caramel bits, creating layers of flavor that’ll make store-bought dip pale in comparison. Trust me, once you’ve tasted this version, there’s no going back to the packaged stuff.
Ingredients
- 4 tablespoons unsalted butter
- 4 sweet onions, finely chopped
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 1 cup sour cream or plain Greek yogurt
- ½ cup mayonnaise
- ½ teaspoon garlic powder
- Fresh parsley for garnish
Steps
- Heat 4 tablespoons butter in a large skillet over medium heat. Once melted, add onions with salt and pepper. Cook for 5 minutes until softened.
- Reduce heat to low (or medium-low if needed). Cook for 30-60 minutes, stirring every 3-5 minutes, until onions are deep golden brown. They should be soft and jammy – if they start to stick, add 1-2 tablespoons water.
- Cool onions for 15-20 minutes. Pro tip: Make ahead and refrigerate up to 2 days, reheating briefly before using.
- Combine 1 cup sour cream, ½ cup mayo, and ½ teaspoon garlic powder in a bowl. Mix until smooth.
- Fold in cooled onions until evenly distributed. Season to taste – the dip should be well-salted to bring out the onion flavor.
Storage: Keeps in refrigerator for 3-4 days. Let stand 15 minutes at room temperature before serving.
Smart Swaps
- Use Greek yogurt for sour cream (1:1 ratio) for extra protein
- Try light mayonnaise to reduce calories
- Swap yellow onions for sweet ones if needed
Make It Diabetes-Friendly
- Use full-fat Greek yogurt instead of sour cream (lower glycemic impact)
- Serve with cucumber rounds instead of chips (saves 15g carbs per serving)
- Portion into 2 tablespoon servings (3g net carbs each)
Pro Tips
- Cut onions same size for even caramelization
- Don’t rush the caramelizing process – low and slow is key
- Season generously – cold foods need more seasoning
- Make ahead for best flavor development