Game Day Onion Dip (Printable Version)
Savory caramelized onion dip with a creamy blend, perfect alongside crispy kettle or potato chips.
# What You Need:
→ Onion Dip Base
01 - 2 tablespoons unsalted butter
02 - 2 large yellow onions, finely diced
03 - 2 cloves garlic, minced
04 - 1 teaspoon kosher salt
05 - ½ teaspoon freshly ground black pepper
06 - 1 teaspoon granulated sugar
07 - 1 cup sour cream
08 - ½ cup mayonnaise
09 - 4 ounces cream cheese, softened
10 - 1 teaspoon Worcestershire sauce
11 - ¼ teaspoon cayenne pepper
12 - 2 tablespoons fresh chives, finely chopped
→ For Serving
13 - 10 ounces sturdy potato chips or kettle chips
# How to Make It:
01 - Melt butter in a large skillet over medium heat. Add diced onions, garlic, salt, pepper, and sugar. Sauté, stirring frequently, until onions are deeply golden and caramelized, about 25–30 minutes. Remove from heat and let cool to room temperature.
02 - In a medium bowl, whisk together sour cream, mayonnaise, softened cream cheese, Worcestershire sauce, and cayenne pepper until completely smooth and well combined.
03 - Gently fold the cooled caramelized onions and half of the chopped chives into the cream base. Mix thoroughly to distribute the onions evenly throughout the dip.
04 - Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and the dip to firm up slightly.
05 - Transfer the chilled dip to an attractive serving bowl. Sprinkle the remaining chives over the top as a garnish. Serve immediately with potato chips for dipping.
# Expert Tips:
01 -
- The caramelized onions give this dip a depth that store bought versions can never compete with
- It comes together faster than you expect but tastes like you spent all day on it
02 -
- Rushing the caramelization process is the number one mistake that results in mediocre dip
- Room temperature onions prevent your creamy base from separating or becoming greasy
03 -
- Low and slow is the only way to get those onions to the right color without burning
- Bringing the cream cheese to room temperature prevents those tiny lumpy bits that ruin the texture