French Onion Dip
With deeply caramelized onions, Worcestershire sauce, some basic seasonings, sour cream, cream cheese, and mayonnaise, this French onion dip recipe is so much richer than anything you'll find at a store.
Ingredients
- 3 tablespoons unsalted butter
- 3 medium onions finely diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper optional
- ¼ cup water
- 12 ounces sour cream
- 4 ounces cream cheese at room temperature
- 4 ounces mayonnaise
- 1 teaspoon Worcestershire sauce
- Finely minced chives optional, for garnish
Directions
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Melt the butter in a 12-inch saute pan over medium heat. Add the onions, salt, pepper, and cayenne (if using) and cook, stirring occasionally, for 5 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are deep golden brown and fragrant (about 15 to 20 minutes). After about 10 minutes, I like to drizzle in the water (or you could use wine!) to deglaze the pan and scrape up all those beautiful browned bits. Allow the water to completely evaporate and continue to cook until deep golden brown. Remove from the heat and allow to cool to room temperature.
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In a large mixing bowl, stir together the sour cream, mayonnaise, cream cheese, and Worcestershire sauce until completely combined and smooth. Add in the caramelized onions and stir to combine.
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Refrigerate for at least 2 hours, or overnight, before serving. Garnish with chopped chives, if desired, and serve with your favorite potato chips (I recommend kettle chips or wavy/ruffle variety!).
Recipe Notes
- Onions: Sweet or yellow onions are preferred, but you use any type available to you, except for red onion.
- Vegan Alternatives: You can substitute vegan versions of sour cream, cream cheese, and mayonnaise.
- Garnishes: I love the chopped chives since they are mild; crumbled bacon is an awesome idea, too!
- Serving Suggestions: Obviously, chips are best! I suggest wavy/ruffle chips or kettle chips, as they stand up well to the dip. You can also serve this with veggies (carrots, celery, cucumber, bell peppers, etc. all work well) or chunks of crusty bread.
- Make-Ahead: This is a great dip to make the day before a party because it gets better as it is refrigerated! For the best flavor and texture, serve within 24 hours of making the dip.
- Storage: If you have leftovers, you can keep them in an airtight container in the refrigerator for up to 4 days.
Nutritional values are based on one serving