Caramelized Onion Dip


Remember the onion dip seasoning packet that you ripped open and mixed with a container of sour cream? That creamy, savory dip was oh-so-dangerous, mostly because it made you eat an entire bag of Ruffles. But man, I have good memories from my childhood of doing just that (with the help of my family, of course). When I was thinking of what appetizer to serve at Levi’s 1st birthday party, I immediately thought of onion dip, but I wanted to make it from scratch. In this version, a base of sour cream and a little mayonnaise gets its onion-y flavor from caramelized onions. We served the dip with Salt & Pepper Kettle Chips and sugar snap peas. The dip calories don’t count if you eat it on a vegetable right? πŸ™‚


Caramelized Onion Dip

(From Books ‘N Cooks, originally from Alton Brown)

2 TBS. olive oil
1 1/2 cups diced onions (mine were thinly sliced – didn’t really seem to matter)
1/4 tsp. kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 tsp. garlic powder
1/4 tsp. freshly ground pepper
1/2 tsp. kosher salt

  • Heat the oil in a saute pan over medium heat. Add the onions and salt and cook until caramelized, stirring often, about 20 minutes. Remove from heat and allow onions to cool.
  • In a bowl, mix together the sour cream, mayo, garlic powder, pepper, and salt. Add the cooled caramelized onions and mix to combine. Refrigerate until ready to serve*. Mix again before serving. Serve with Salt & Pepper Kettle Chips and sugar snap peas for dipping to your heart’s delight.

* Dip can be made 1 day ahead. Cover and refrigerate. Makes 1 batch (at our party, it served 10 people as an appetizer).

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