Caramelized Onion Dip

CARAMELIZED ONION DIP😍

There are few things I love more in this world than homemade caramelized onion dip. Although the onions take about an hour to caramelize, it’s mostly hands off time, and the dip whips up in less than a minute when done. The result is an ultra creamy, savory, and slightly healthier dip thanks to the greek yogurt, you will devour this! 

A few tips before you begin:

• One of the reasons I love this dip so much is because of how well it saves in the fridge, making it perfect to make ahead for parties or hosting. It will keep in your fridge for about 4-5 days.

• Caramelizing the onions takes the longest, but the result is so worth it! I just throw on a movie, and set a timer for every 5 minutes to stir them. At the beginning you may want to check on them more frequently to ensure the heat isn’t too high or too low, but after a half hour you can likely go 8-10 minutes without stirring.

• If you don’t drink alcohol, you can use a little soy sauce or broth in place of the wine.

• Because of the cream cheese, the easiest way to mix the dip thoroughly would be in a food processor or stand mixer, but if you don’t have those you can do it by hand. Just be sure your cream cheese is softened and add room temperature and get your arm workout in.

• Good dips can be quite personal in flavor, so be sure to taste and adjust any seasoning to your preference.

Serves 8-10 as an appetizer.

Ingredients:

For the Caramelized Onion Dip:

• 3 small onions, sliced thinly

• 2 tbsps olive oil

• 1 tbsp butter

• 2 tbsps sherry or white wine

• 1 ½ cups plain greek yogurt or sour cream

• ¾ cup mayonnaise 

• ⅓ cup cup room temperature cream cheese

• ½ tsp onion powder

• ½ tsp garlic powder

• 2 tbsps chopped fresh parsley

• 2 tsps worcestershire sauce + more to taste

• Chopped fresh chives for topping (optional)

• Salt to taste

• Kettle chips, ruffles, or chopped veggies for serving

Directions:

For the Caramelized Onion Dip:

• Heat a large pot or skillet on medium heat and add in the olive oil.

• Add the onions with a pinch of salt and cover and cook for 5 minutes.

• Uncover and add the butter, then cook for 45-60 minutes on medium heat, stirring every 5 minutes or so until browned and deeply caramelized. If the onions are charring in places, you may need to add a bit more oil or reduce the heat.

• Bring the heat up to medium high and add in the sherry or wine, using a wooden spoon to scrape up the browned bits. 

• Once all liquid has evaporated, shut off the heat and transfer the onions to a bowl to cool. Use kitchen scissors to cut into smaller pieces.

• Add all ingredients to a food processor or stand mixer and mix until well combined. You can do it by hand too, just be sure to fully mix.

• Taste and adjust for any seasoning, then keep in the fridge until ready to serve. Serve with chips, veggies, or preferred dip snacks and enjoy!