Get ready to eat this caramelized onion dip with a spoon — seriously. It’s that delicious.
I’m not entirely joking. You’ll be tempted to lick the spoon. The flavor from deeply caramelized onions transforms a simple dip into something almost addictive.
You might wonder why I’m sharing another caramelized onion dip when there are already similar recipes on the site. I debated not posting it — but this version is the best. No exaggeration.
IT IS THE BEST.
A few months ago we ordered pizza from a local favorite and added their homemade chips. The chip came with a dip that wasn’t ranch or blue cheese — it was a caramelized onion dip, and you could actually taste the caramel from the onions. It completely blew me away and inspired this recipe.
I recreated and refined what I tasted: more onions, deeper caramelization, a balanced creamy base, and just enough seasoning to let the onions shine.
So I made it!
The biggest difference between this and my earlier onion dip is the amount of onions: I caramelize FOUR whole sweet onions for this version. They cook down and become intensely sweet and deeply browned — the more caramelization, the better.
Where the earlier dip leaned more on yogurt-forward flavor, this one is driven by the onions themselves. The creamy base is simple: sour cream or plain Greek yogurt, plus mayonnaise for richness. I usually use 2% or 5% Greek yogurt rather than nonfat; it adds body and a silkier mouthfeel. Finish with salt, pepper, and garlic powder. Optionally, add fresh herbs on top for brightness.
You can caramelize the onions ahead of time — I often do. Store them in the fridge and rewarm briefly before folding them into the dip. It keeps beautifully and the flavor only improves after a little rest.
I love how creamy and smooth this dip is. My original french onion dip uses cream cheese and is thicker; this version is silkier and easier for dipping thin chips.
I attempted to make air-fryer chips to pair with this, but they weren’t worth the trouble. If you’re making the effort to caramelize onions, I recommend grabbing your favorite store-bought chips or pretzels — they’re perfect with this dip.
Make this for the weekend.
It’s a dream — rich, savory, and deeply satisfying.
Caramelized Onion Dip
Caramelized Onion Dip
1 hr 15 mins
1 hr 15 mins
Ingredients
- 4 tablespoons unsalted butter
- 4 sweet onions, chopped
- kosher salt and pepper (at least 1/2 teaspoon of each, adjust to taste)
- 1 cup sour cream or plain Greek yogurt
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- fresh herbs, like parsley for topping, optional
Instructions
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Heat the butter in a large skillet or pot over medium heat. Once melted, add the chopped onions with a generous pinch of salt and pepper. Cook for about 5 minutes until the onions begin to soften, then reduce the heat to low (or medium-low if needed) and continue to cook, stirring often, until the onions are deeply browned and caramelized — about 30 to 60 minutes. Watch closely and stir frequently to prevent burning; add a splash of water if the pan gets dry.
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Let the onions cool slightly before adding them to the dip. You can caramelize the onions ahead of time and store them refrigerated for up to a few days; rewarm gently before mixing if desired.
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Whisk together the sour cream (or Greek yogurt), mayonnaise, garlic powder, and a big pinch of salt and pepper. Stir in the caramelized onions until evenly combined. Taste and adjust seasoning as needed.
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Serve immediately or chill in the fridge. The dip will thicken as it chills and will loosen slightly at room temperature. Serve with chips, crackers, pretzels, or fresh vegetables.
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This.is.so.delish.