Caramelized Onion Dip Sour Cream (Printable Version)

Creamy dip with caramelized onions, sour cream, and fresh chives, ideal for chips or spreads.

# What You'll Need:

→ Onions

01 - 2 large yellow onions, finely diced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/2 teaspoon sugar

→ Dip Base

07 - 1 1/2 cups sour cream, full-fat
08 - 1/2 cup mayonnaise
09 - 1 teaspoon Worcestershire sauce
10 - 1 teaspoon garlic powder
11 - 1/2 teaspoon onion powder

→ Fresh Herbs

12 - 1/4 cup finely chopped fresh chives
13 - 1 tablespoon finely chopped fresh parsley

# Steps to Follow:

01 - In a large skillet over medium-low heat, melt butter with olive oil. Add diced onions, kosher salt, black pepper, and sugar. Stir occasionally until onions are deeply golden and caramelized, approximately 30 to 35 minutes. Reduce heat if onions brown too quickly. Allow to cool to room temperature.
02 - In a medium mixing bowl, whisk together sour cream, mayonnaise, Worcestershire sauce, garlic powder, and onion powder until smooth and fully combined.
03 - Fold the cooled caramelized onions, chives, and parsley into the dip base. Mix thoroughly to incorporate all components evenly.
04 - Taste the mixture and adjust seasoning as needed. Cover the bowl and refrigerate for at least 1 hour to allow flavors to develop and meld.
05 - Transfer to a serving bowl and garnish with additional fresh chives. Serve chilled alongside chips, crackers, or fresh vegetables.

# Additional Tips::

01 -
  • The caramelized onions taste like they've been simmering for hours, but they're actually straightforward and hard to mess up.
  • It disappears faster than any store-bought dip ever could, which somehow makes you feel like a kitchen genius.
  • You can make it the day before, which means one less thing to stress about when people are coming over.
02 -
  • Low heat is non-negotiable for caramelization; high heat browns the onions on the outside while leaving them sharp and raw inside, which defeats the entire purpose.
  • Cooling the onions completely before mixing them into the sour cream mixture prevents the cream from breaking and keeps your dip smooth and silky instead of grainy.
  • This dip actually tastes better the next day once the flavors have had time to settle and blend together in the refrigerator.
03 -
  • Use a heavy-bottomed skillet for even heat distribution during caramelization; lighter pans create hot spots that brown unevenly.
  • Stir your onions frequently at first, then less as they cook—frequent stirring at the beginning prevents sticking, but less stirring toward the end helps them develop deeper color and complexity.
  • If you find your dip is too thick after refrigeration, a tablespoon of sour cream or a splash of milk stirred in right before serving brings it back to the perfect consistency.
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