Caramelized Onion Dip

You know when you go to a holiday party, or get together, for that matter, and there is always that little tub of condensed dip, whether it be a french onion dip, or ranch? Don’t get me wrong now, as I will take a chip and stab it into whatever that dip is, and somewhat enjoy it, but I think we can all do better when it comes to making a dip. That’s where I came in this past week. I had a lot of people coming over and as I had that idea of people liking to stab chips into dips, I decided to create my own version of caramelized onion dip, and boy was it ever great.

Caramelized Onion Dip Recipe

This dip is super easy to make and the only time it takes is to caramelize your onions, and you can do that in advance if you would like.

Let’s get started.

Ingredients:

  • 3 whole onions, thinly sliced
  • 3 tsp oil, your preference
  • 8 oz cream cheese, room temperature
  • 1/2 cup Mexican crema or sour cream
  • 3 cloves roasted garlic, mashed
  • 1 tbsp flat leaf parsley, minced
  • 1/2 tbsp Worchestershire sauce
  • 1/4 tsp salt, to taste
  • Chips, Pretzels, or vegetables

Start by heating a large skillet on medium heat. Add the oil, and let that heat up for a minute or so. Add in your thinly sliced onions, and give a good stir. Season with a pinch of salt. Cook on medium to medium-low heat for about 30 minutes, stirring along the way, until the onions begin to brown and caramelize. Keep cooking until they are fully golden and caramelized. Once caramelized, remove from the heat, and let them cool.

How to make caramelized onion dip

To a mixing bowl, add in the remaining ingredients and give that a good mix. Taste. Does it need additional salt? If so, add a pinch or two more. Next, fold in the cooled, caramelized onions. Give that another good stir, then cover and place in the refrigerator for one hour to let the flavors come together.

When you are ready to serve, remove the dip from the refrigerator and serve in one of your serving dishes along with the chips or pretzels, or vegetables.

This dip completely dominates any store bough dip, sorry store dips. You get nice clusters of the sweet caramelized onions, along with the creaminess from the crema and cream cheese that is perfectly balanced by the worchestershire sauce and garlic. My wife, who is not the biggest fan of most any creamy dip was going back for more on this dip. That is always a great sign that I did something right. Give this one a shot on your next get together, and I guarantee you and your guests will love it.

Caramelized Onion Dip
Author: 
Recipe type: Dips
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 whole onions, thinly sliced
  • 3 tsp oil, your preference
  • 8 oz cream cheese, room temperature
  • ½ cup Mexican crema or sour cream
  • 3 cloves roasted garlic, mashed
  • 1 tbsp flat leaf parsley, minced
  • ½ tbsp Worchestershire sauce
  • ¼ tsp salt, to taste
  • Chips, Pretzels, or vegetables
Instructions
  1. Start by heating a large skillet on medium heat. Add the oil, and let that heat up for a minute or so. Add in your thinly sliced onions, and give a good stir. Season with a pinch of salt. Cook on medium to medium-low heat for about 30 minutes, stirring along the way, until the onions begin to brown and caramelize. Keep cooking until they are fully golden and caramelized. Once caramelized, remove from the heat, and let them cool.
  2. How to make caramelized onion dip
  3. To a mixing bowl, add in the remaining ingredients and give that a good mix. Taste. Does it need additional salt? If so, add a pinch or two more. Next, fold in the cooled, caramelized onions. Give that another good stir, then cover and place in the refrigerator for one hour to let the flavors come together.
  4. When you are ready to serve, remove the dip from the refrigerator and serve in one of your serving dishes along with the chips or pretzels, or vegetables.
  5. This dip completely dominates any store bough dip, sorry store dips. You get nice clusters of the sweet caramelized onions, along with the creaminess from the crema and cream cheese that is perfectly balanced by the worchestershire sauce and garlic. My wife, who is not the biggest fan of most any creamy dip was going back for more on this dip. That is always a great sign that I did something right. Give this one a shot on your next get together, and I guarantee you and your guests will love it.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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