I’ve been on a dip kick lately. They’re easy to whip up and make for great afternoon snacks during the week. This Caramelized Onion Dip is a new favorite of ours. It’s tangy, sweet, and even a little savory. My fiancé even described it as “dangerous” because you can’t have just a little bit of it!
This Caramelized Onion Dip is my attempted recreation of a special dip my fiancé and I had at a local restaurant last year. That restaurant’s tangy-but-sweet onion dip was served chilled with fresh-out-of-the-oven bread. I’m not exaggerating when I say I thought about that dip and bread for days after we ate it. I’ll never know what their exact recipe was, but I knew I had to at least try to recreate it at home.
This dip is so easy to make. Once you’ve made the caramelized onions, you just mix everything up, chill it for a bit, and then dig in! I will say, though, this dip gets better and better the more it’s refrigerated. The flavors really come out after about 24 hours in the fridge. This would be perfect to make the day before a party or gathering.
You could serve this dip with crackers, freshly baked bread, warm pita wedges, or even tortilla chips or potato chips. You could also use it as a veggie dip on a tray with carrots, peppers, and celery. Honestly, this onion dip would even make a great spread on sandwiches.
The star of this dip, of course, is rich caramelized onions. I gotta admit, I’ve been sleeping on caramelized onions for far too long. Why I shied away from them for so long, I don’t know. They really are a magical ingredient and are pretty easy to make.
To make caramelized onions, first peel and dice a yellow onion. Heat a saucepan or large skillet over medium heat. I add a glug of avocado oil, but butter is actually best for good caramelized onions. Once the pan or skillet is heated, add your onions. They should sizzle immediately upon being added. Stir them around until they’re all coated in the oil and start to turn translucent. This’ll take a couple minutes.
Reduce the heat to low, and now is when you can really cook the onions until they’re as dark as you want them. You’ll want to leave them mostly alone, except to stir every now and then to make sure they aren’t sticking to the pan. You can deglaze then pan with some water, broth, or bourbon to scrape up some of those brown bits on the bottom.
I let my onions cook down for about 25-30 minutes. At that point, I cut the heat and let them cool in the pan before transferring them to another bowl.
How to Make Caramelized Onion Dip
To make it, you will need:
- Yellow onion
- Greek yogurt or sour cream
- Grated or finely minced garlic
- Dill and/or parsley
- Salt & pepper
First, caramelize the onion. Once it’s reached your desired color and darkness (without being burned!), let them cool while you mix up the rest of the dip.
Combine the remaining ingredients. Whisk everything together in a mixing bowl. When the onions have cooled off a bit, mix them into the dip.
Cover and refrigerate until ready to serve. This dip truly gets the better the longer it refrigerates!
Serve and enjoy! The possibilities for this dip are endless, but we love it with warm toast wedges or pita.
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Caramelized Onion Dip
- 1/2 cup Greek yogurt or sour cream
- 1/2 cup mayonnaise
- 1/2 yellow onion, caramelized
- 1 tbsp mustard (dijon)
- 1/2 tsp minced garlic or freshly grated
- 1/2 tsp salt and pepper (each)
- 1/4 tsp dill or parsley
- 1-2 tsp honey
- Caramelize a yellow onion. Reserve half for the dip, and refrigerate the other half for another use.
- Combine all ingredients in a mixing bowl and stir to combine.
- Cover and chill until ready to serve.
- Serve with bread, pita, crackers, chips, or veggies, or use it as a spread on a sandwich.