Caramelized Onion Dip
This sensationally creamy Caramelized Onion Dip is the ultimate chip dip. The Greek yogurt and mayonnaise base is speckled with golden caramelized onions, leaving you with a savory snack that must make an appearance at your next party.
Servings: 8 servings
Calories: 200kcal
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium sweet onions finely chopped
- 1 ⅓ cup plain greek yogurt or use sour cream
- ½ cup kewpie mayonnaise or use regular mayonnaise
- ⅓ cup cornichorns finely chopped (or use dill pickles)
- 2 ½ tablespoon green onion finely chopped
- 2 cloves garlic grated
- 1 teaspoon kosher salt more to taste
Instructions
- In a non-stick skillet, heat olive oil and butter over low heat until butter is melted. Add onions and stir until onions begin the tenderize.
- Sprinkle with salt and allow to cook over low heat stirring every few minutes until onions have reached a caramel color. It will take about 30-35 minutes. Remove onions from heat and allow to cool completely.
- While onions are cooking, in a bowl add yogurt, mayonnaise, green onion (reserve 1 pinch for topping), cornichorns, garlic, salt and caramelized onions (reserve a tablespoon for topping, optional). Mix well to combine.
- Top with reserved onions and green onion. Cover and let chill for 15 minutes in the fridge before serving. Can be made a day ahead.
- Serve with potato chips and or fresh cut up veggies.
Notes
- Cook the onions low and slow. Give them 30 to 35 minutes to become soft, deeply golden, and caramelized without burning.
- Don’t stir too often. Stirring every few minutes gives the onions enough contact with the pan to develop good color.
- Let the onions cool completely. Adding hot onions to the Greek yogurt and mayonnaise can make the dip thinner and affect its creamy texture.
- Chop everything finely. Small pieces of onion, cornichon, and green onion make the dip easier to scoop and give you balanced flavor in every bite.
- Adjust the tang to your taste. Use sour cream instead of Greek yogurt or dill pickles instead of cornichons if that’s what you have.
- Chill before serving. Refrigerate the finished dip for at least 15 minutes so the flavors have time to come together.
- Make the onions ahead. Caramelize them up to 5 days in advance and store them in an airtight container in the refrigerator.
- Make the whole dip ahead. Prepare it up to 1 day before serving, then garnish with reserved onions and green onion just before setting it out.
- Serve it with sturdy dippers. Potato chips, pretzels, crackers, pita, and crisp vegetables hold up well to the thick, creamy texture.
- Store leftovers properly. Keep the dip covered in the refrigerator for 4 to 5 days, and avoid freezing since the dairy base can separate after thawing.
Nutrition
Calories: 200kcal | Carbohydrates: 8g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 477mg | Potassium: 159mg | Fiber: 1g | Sugar: 5g | Vitamin A: 130IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 0.4mg