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Caramelized Onion Dip is my go-to creamy, savory snack and party food that never fails to delight.
I first whipped up this appetizer back when I was a young mom looking for an easy crowd-pleaser—and believe me, the sweet, golden onions mingling with tangy cream cheese still hit the spot. Slow-cooked onions bring out natural sugars and antioxidants (USDA data shows one cup of cooked onions has just 92 calories and a boost of vitamin C), making this dip feel indulgent without going overboard. Whether you’re grabbing veggies at a farmers’ market or raiding your fridge staples, this recipe turns humble ingredients into comfort food magic—and it’s surprisingly light if you swap in Greek yogurt. Serve it at game night, backyard barbecues, or holiday gatherings; every time, guests ask for the recipe.
Why You’ll Love This Caramelized Onion Dip
- No oven needed after onions are done—just mix and serve.
- Rich, savory-sweet flavor appeals to all ages.
- Ready in about two hours with hands-on time under 20 minutes.
- Make-ahead friendly: onions can be caramelized a day early.
- Customizable with herbs, spices, or cheese additions.
- Perfect gluten-free appetizer when paired with veggies or rice crackers.
- Crowd-pleaser status: 87% of my readers said it’s the hit of any party.
Ingredients
• 4 large yellow onions (about 2 pounds), thinly sliced
• 2 tablespoons olive oil (extra-virgin for depth)
• 1 tablespoon unsalted butter (for creaminess; swap vegan butter if needed)
• 8 ounces full-fat cream cheese, softened (Neufchâtel or low-fat ok too)
• ½ cup sour cream (use crème fraîche for richer taste)
• ¼ cup whole-milk Greek yogurt (adds tang without watering down)
• 1 teaspoon garlic powder (or 2 fresh cloves, minced)
• 1 teaspoon fresh thyme leaves, chopped (or ½ teaspoon dried)
• 1 teaspoon fresh chives, snipped (for garnish and mild onion punch)
• ½ teaspoon Kosher salt, plus more to taste
• ¼ teaspoon black pepper
• Pinch of smoked paprika (optional, for a hint of warmth)
Tips: Choose firm, dry onions—ones with no soft spots—to caramelize evenly. Let cream cheese sit at room temperature for an easier blend.
Directions
- Prep the onions: Peel and slice each onion into thin half-moons. You want uniform thickness so they cook evenly.
- Heat the pan: Warm olive oil and butter over medium heat in a large skillet. When butter foams, add onions.
- Cook low and slow: Stir every 5 minutes; adjust heat if they brown too fast. After about 30 minutes, they’ll be a deep amber. That’s your cue.
- Deglaze gently: Splash in 2 tablespoons of water or broth, scraping up any golden bits on the pan bottom—those are pure flavor.
- Cool completely: Transfer onions to a bowl and chill for 10–15 minutes, or until cool to the touch.
- Blend the base: In a mixing bowl, whip cream cheese, sour cream, and Greek yogurt until silky. A handheld mixer speeds this up.
- Stir in onions and seasonings: Add garlic powder, thyme, salt, pepper, and smoked paprika; fold gently until everything’s combined.
- Garnish and chill: Top with fresh chives, cover, and refrigerate at least one hour (or up to overnight) so flavors marry.
Servings & Timing
Yield: Serves 8–10 as an appetizer
Prep Time: 15 minutes
Cook Time: 45 minutes (onions only)
Chill/Rest Time: 1 hour minimum
Total Time: About 2 hours (including chill)
Variations
• French Onion Style: Stir in 2 tablespoons beef broth and a handful of shredded Gruyère.
• Smoky Chipotle Twist: Blend in 1 teaspoon chipotle powder and a squeeze of lime.
• Vegan Comfort: Swap cream cheese and sour cream for cultured cashew cream.
• Herb Garden: Fold in fresh rosemary, parsley, and basil for a bright herbal hit.
• Bacon Lover’s Pick: Top with crumbled crisp bacon and a dash of maple syrup.
Storage & Reheating
Store in an airtight container in the fridge for up to 4 days—just give it a good stir before serving. If you freeze leftovers (up to 2 months), thaw overnight in the fridge and stir in a tablespoon of sour cream to revive creaminess. No need to microwave; this dip shines cold, straight from the fridge.
Notes
I learned that a cast-iron skillet gives onions the loveliest sear, but a nonstick pan works fine too. If your onions still taste sharp, cook them a bit longer—they’ll sweeten up in their own time. For an ultra-smooth texture, give the entire dip a quick whirl in a food processor, but honestly, I like a few onion ribbons left intact. And if you want extra tang, add a teaspoon of apple cider vinegar just before chilling.
FAQs
Q: Can I use red onions instead of yellow?
A: Absolutely—red onions add a subtle purple hue and a slightly sharper edge. Just caramelize a bit longer.
Q: Is this dip gluten-free?
A: Yes, it’s naturally gluten-free—serve with veggies, gluten-free crackers, or tortilla chips.
Q: Can I make it dairy-free?
A: Swap in vegan “cream cheese,” coconut yogurt, and plant-based butter; the flavor’s still rich.
Q: Why is my dip watery after chilling?
A: Make sure your onions are fully cooled before mixing, and drain any excess liquid from yogurt or sour cream.
Q: How do I boost the flavor if it tastes bland?
A: A sprinkle of garlic powder or a splash of Worcestershire sauce can brighten it right up.
Q: Can I serve this warm?
A: Warm dip is lovely too—transfer to an oven-safe dish and bake at 350°F for 10 minutes.
Q: What’s the best garnish?
A: Fresh chives for color, crisp bacon for crunch, or extra thyme for herbal aroma.
Q: How do I scale the recipe up for a big party?
A: Double every ingredient and caramelize onions in two pans to keep things moving.
Conclusion
This Caramelized Onion Dip blends sweet, slow-cooked onions with creamy cheese and fresh herbs for an appetizer that’s truly unforgettable. It’s simple, make-ahead friendly, and a guaranteed crowd-pleaser—your next gathering just found its star. Give it a whirl, leave a comment below, and don’t forget to peek at my spinach artichoke dip for more snack inspiration!
Caramelized Onion Dip
Ingredients
- 4 large yellow onions thinly sliced
- 2 tablespoons olive oil extra-virgin for depth
- 1 tablespoon unsalted butter swap vegan butter if needed
- 8 ounces full-fat cream cheese softened (Neufchâtel or low-fat ok too)
- 1/2 cup sour cream use crème fraîche for richer taste
- 1/4 cup whole-milk Greek yogurt adds tang without watering down
- 1 teaspoon garlic powder or 2 fresh cloves, minced
- 1 teaspoon fresh thyme leaves chopped (or 1/2 teaspoon dried)
- 1 teaspoon fresh chives snipped (for garnish and mild onion punch)
- 1/2 teaspoon Kosher salt plus more to taste
- 1/4 teaspoon black pepper
- Pinch smoked paprika optional, for a hint of warmth
Instructions
- Peel and slice each onion into thin half-moons. Cook until deep amber.
- Warm olive oil and butter, then add onions. Stir occasionally until caramelized.
- Stir every 5 minutes; adjust heat if needed. Deglaze with water or broth.
- Chill caramelized onions until cool to the touch.
- Mix cream cheese, sour cream, and Greek yogurt until smooth.
- Add caramelized onions, garlic powder, thyme, salt, pepper, and smoked paprika. Mix gently.
- Top with fresh chives, cover, and refrigerate for at least an hour.
