The BEST Caramelized Onion Dip Recipe - Private Chef in Rhode Island Chef Chelc

Hi!

Popping in quickly to share one of my favorite mega hits, my caramelized onion dip!! This is the perfect summer dip to bring to parties or maybe in this case just eat by yourself! Either way, it’s a must make for this summer and would be a delicious addition to your Memorial Day Weekend!

The recipe starts with a LOT of onions. 5 to be exact. All sliced thin and caramelized over medium heat for about 30 minutes.

In the large saute pan went the sliced onions, 4 tbsp butter (this is NOT a health food recipe, sorry i’m not) and 2 tbsp olive oil.

After the onions have sweated down a bit I added in 2 tbsp salt, 1 tbsp black pepper, and 1/2 tsp cayenne pepper.

Stages of cooking the onions. From picture 2 to 3 took about 15 minutes. It’s important to keep the heat on medium to medium low to let the onions caramelize slowly but prevent them from burning. And if you’re like me and like to multi task (or attempt to) I had a few close calls..

Once the onions cool a bit, just blend everything else in the food processor. I should probably rename this blog “recipes made with a food processor” since that’s pretty much all I post hah

In my favorite kitchen appliance went the onions, 4oz cream cheese, 3/4 cup sour cream, 1/4 cup mayo, 3 dashes of worcestershire sauce, 2 dashes of tabasco, and another pinch of salt and pepper.

YUM! This recipe is definitely one of those “taste better than it looks” but I promise you the taste is unreal. Every time I’ve made this dip for parties it is gone almost instantly.

The Best Caramelized Onion Dip

Makes about 3 cups

Ingredients:

5 yellow onions (medium sized), sliced
4 tbsp butter
2 tbsp olive oil
2 tbsp salt
1 tbsp pepper
½ tsp cayenne pepper
4 oz cream cheese, room temp
¾ cup sour cream (or greek yogurt)
¼ cup mayo
3 dashes worcestershire sauce
2 dashes tabasco

Instructions:

In a large saute pan, cook the onions in the butter and olive oil over medium heat. Once they have cooked down for a few minutes, add in the salt, pepper, and cayenne. Continue to cook on med-low heat, stirring occasionally until the onions reduce by about half and turn a nice brown caramel color. Remove from heat and allow to cool slightly.
In the food processor place the cream cheese, sour cream, mayo, worcestershire sauce, tabasco. Then place the onions in and blitz until just combined.
Chill for at least 3 hours before serving, preferably make this the day ahead for the best results!

Notes: I prefer for this dip to be EXTRA packed with onions. If you would like it to be a little less onion filled you can either increase the amounts of cream cheese, sour cream, and mayo or just reduce the amount of onions.