Caramelized Onion Dip

Get ready to become everyone’s favorite party guest with this caramelized onion dip that’ll have people practically licking the bowl clean. We’re talking sweet, jammy onions that have been cooked low and slow until they’re basically candy, mixed into the creamiest, dreamiest dip base you’ve ever tasted. This isn’t your average packet mix situation. This is the real deal, the kind of dip that makes people ask for the recipe and then actually make it themselves.

The combination of yellow and red onions gives you layers of flavor, while that sour cream and mayo base keeps everything silky smooth. One taste and you’ll wonder why you ever bothered with the store-bought stuff. Fair warning though: this dip has been known to cause people to hover around the snack table for embarrassingly long periods of time.

Before you get started

Here’s the deal with caramelizing onions: it’s going to take time, and you can’t rush it. We’re talking a solid 20 to 30 minutes of stirring and waiting, but oh my goodness is it worth it. Keep that heat on medium and resist the urge to crank it up. High heat gives you burnt bits, not caramelized perfection. Also, grab yourself a big skillet because those onions start out looking like a mountain and cook down to practically nothing. And maybe open a window because your whole house is about to smell like onion heaven.

What You Need To Make Caramelized Onion Dip

You’ll need yellow onions and red onions for the perfect flavor combo, plus sour cream and mayonnaise for that creamy base. Season it up with kosher salt, black pepper, garlic powder, and onion powder, then finish with fresh chives for garnish. All the measurements are waiting for you in the recipe card below.

How To Make Caramelized Onion Dip

First up, peel and chop those onions nice and fine. No need for perfect dice here, just get them roughly the same size so they cook evenly. Heat up a good glug of oil in your largest skillet over medium heat. Toss in all those onions and get ready for the magic show.

Here’s where patience becomes your best friend. Stir those onions every few minutes, watching as they go from sharp and crunchy to soft and golden. They’ll shrink down like crazy, releasing all their natural sugars. If things start sticking or looking too dry, splash in a little water to keep things moving. After about 20 to 30 minutes, you’ll have a pan full of deep golden, impossibly sweet caramelized onions. Let them cool while you work on the base.

In a big bowl, mix together your sour cream and mayo until they’re best friends. Once your onions have cooled down a bit (hot onions plus cold dairy equals weird texture), fold them into the creamy mixture. Season it up with salt, pepper, garlic powder, and onion powder. Give it a taste and adjust until it’s absolutely perfect.

Here’s the hardest part: cover that bowl and stick it in the fridge for at least an hour. I know, I know, you want to dive in face first right now, but chilling lets all those flavors get cozy together. When you’re ready to serve, give it a final stir, pile it into a pretty bowl, and snip some fresh chives on top for that fancy restaurant touch.

Commonly Asked Questions

Can I caramelize the onions ahead of time?

Absolutely! You can caramelize the onions up to 3 days ahead and keep them in the fridge. Just let them come to room temperature before mixing into the dip base.

What’s the best thing to serve with this?

Classic ridged potato chips are unbeatable, but this dip also rocks with sturdy crackers, pretzel chips, or veggie sticks. Thick-cut cucumber rounds are surprisingly amazing with it.

Can I make this lighter?

Sure thing! Swap in Greek yogurt for the sour cream and light mayo for regular. It won’t be quite as rich, but it’ll still be delicious.

How long does this dip keep?

Covered tightly in the fridge, this dip stays fresh for up to 5 days. The flavors actually get better after a day or two, so making it ahead is totally winning.