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A hand with red nail polish holds a ridged potato chip topped with creamy Caramelized Onion Dip and caramelized onions, with a bowl of the onion dip in the background.
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Caramelized Onion Dip

This Caramelized Onion Dip is rich, creamy, and packed with sweet jammy onions. Easy to make ahead and even better than store-bought.
Course Appetizer, Side Dish
Cuisine American
Diet Kosher, Low Fat
Keyword Caramelized Onion Dip, HomemadeDip
Prep Time 15 minutes
Cook Time 30 minutes
Chill 1 hour
Total Time 1 hour 45 minutes
Servings 8
Calories 94
Author Erren Hart

Ingredients

For the Caramelized Onions

  • 1 pound yellow onions about 2 medium, halved and sliced ¼-inch thick through the root
  • ¼ cup plus 1 tablespoon water
  • 2 teaspoons neutral oil
  • ¼ teaspoon kosher salt
  • Pinch baking soda

For the Dip

  • 1 cup sour cream
  • ⅓ cup plain Greek yogurt low-fat
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh parsley
  • ½ teaspoon white vinegar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon kosher salt plus more to taste
  • Freshly ground black pepper
US Customary - Metric

Instructions

  • Combine the sliced onions, water, oil, and salt in a large nonstick skillet. Set the pan over high heat and bring everything to a boil. Cover and cook until the water has completely evaporated and the onions begin to fry in the oil, about 10 minutes.
  • Remove the lid and lower the heat to medium-high. Spread the onions into an even layer, pressing them against the bottom of the pan with a rubber spatula. Let them cook undisturbed for about 30 seconds, then stir and scrape up any browned bits. Continue repeating this process of pressing, browning, and stirring until the onions are very soft, richly caramelized, and jammy, about 15 to 20 minutes.
  • Mix the baking soda with the remaining tablespoon of water and pour it into the skillet. Stir continuously for about 1 minute, until the liquid has cooked away. Transfer the onions to a bowl and allow them to cool completely before using.
  • Once cooled, finely chop the caramelized onions.
  • In a medium bowl, whisk together the sour cream, Greek yogurt, Worcestershire sauce, white vinegar, salt, and a few grinds of black pepper until smooth. Fold in the chopped onions, chives, and parsley until evenly combined.
  • Cover the dip and refrigerate for at least 1 hour before serving so the flavors have time to blend. Give it a final stir, then taste and adjust the seasoning with additional salt, pepper, vinegar, or Worcestershire sauce if needed.

Notes

Erren's Top Tips

  • Slice the onions evenly so they cook at the same rate.
  • Don't rush the caramelization—deep golden onions create the best flavor.
  • Stir often once browning begins to prevent scorching.
  • Make the dip a day ahead if possible. It tastes even better after resting overnight.
  • Taste before serving and adjust the salt, vinegar, or Worcestershire sauce as needed.

Variations & Add-Ins

  • Add finely crumbled crispy bacon.
  • Stir in grated Parmesan for extra savory flavor.
  • Mix in roasted garlic for another layer of sweetness.
  • Add a pinch of cayenne for gentle heat.
  • Sprinkle with extra chives before serving for a fresh finish.

Storage & Freezing

Storage: Store covered in the refrigerator for up to 4 days. Stir well before serving.
Freezing: Freezing isn't recommended, as dairy-based dips can separate once thawed.
Make Ahead: Prepare up to 2 days in advance for even better flavor.

Nutrition

Calories: 94 | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 17mg | Sodium: 242mg | Potassium: 139mg | Fiber: 1g | Sugar: 4g | Vitamin A: 223IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 0.2mg