Caramelized Onion Dip

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My brother-in-law made this caramelized onion dip recipe over the holidays. It was for a party he was going to so we were only allowed one taste. Good thing as it was so good, I am sure I would have finished the entire bowl. I have always been a lover of onion dip but this recipe for caramelized onion dip is sinfully delicious.

I have not been able to shake that flavor memory from my taste buds and knew I had to make a batch for us to enjoy. Not just a taste like we were given in December; instead, a big bowl of rich and creamy Caramelized Onion Dip to enjoy.  

It may sound like a lot of onions when you read the recipe but trust me. The onions will fill the pan to the top, but once caramelized there will be very little (see the photo). Keep stirring to prevent burning as well. Lower heat is your best friend, take the time so you will get an even caramelize.

Do not go low fat with this recipe by using yogurt or mayo or nonfat cream cheese and sour cream. Go for it. It is a treat. Plus, the dip will not hold up with no fat!

The chip. I thought about being all healthy and serving carrot sticks. HA! Come on friends stop trying to trick yourself, a dip is supposed to be fun so go for it. Add a bag of ruffles because they are the ultimate onion dip chip.

More Dip Recipes

• Clam Dip
• Amber Ale French Onion Soup Dip
• Hot Spicy Crab Dip

Recipe:  Caramelized Onion Dip

Ingredients:

1 tablespoon olive oil

1 tablespoon unsalted butter

1 1/2 pounds yellow onions

1 small garlic clove

2 tablespoons of water, red or white wine or beer

1 cup sour cream

1 cup cream cheese, room temperature

2 tablespoons parsley

1 1/2 teaspoons Worcestershire sauce

How To:

1. Peel the onion then cut in half and thinly slice.
2. Place a deep sautée pan on the stove over medium heat. Add the olive oil and butter.
3. Add the onions to the sauté pan, stir and cook over medium-low heat until golden and caramelized. This took about 40 minutes. Stir often to prevent burning or sticking.
4. Add the water, wine, or beer to the pan to deglaze the pan. Microplane or finely mince the garlic and stir into the onion mixture. Stir and cook for 2 minutes.
5. Remove from the stove and let cool.
6. In a medium-sized bowl place the cream cheese and beat until smooth with a hand mixer. You can also use a stand mixer. Add the sour cream and continue mixing together until smooth.
7. Chop the onions, then mix in with the cream cheese/sour cream mixture. Stir in the Worcestershire sauce and season to taste with salt and pepper.
8. Stir in the parsley.
9. Let sit in the refrigerator at least two hours, preferably overnight.
10. Serve.
11. Eat.