Caramelized Onion Dip

Get your wavy chips ready for this INCREDIBLE Caramelized Onion Dip! Yellow onions cook slowly until tender and caramelized and are combined with garlic and white wine for a mouth-watering and addictive dip! Serve with wavy or thick kettle cook potato chips. Yields 10 (¼-cup) servings.

Course Appetizers & Snacks

Cuisine American

Keyword appetizer, caramelized onion, dip, French onion, onion, onion dip

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 146

Author Laurie McNamara

Ingredients

3 tablespoons salted butter
2 large yellow onions or 3 if medium sized, peeled and thinly sliced
1 teaspoon kosher salt
1 clove garlic minced
2 tablespoons dry white wine
1/2 cup sour cream
1/4 cup mayonnaise
4 ounces cream cheese cut into small cubes and then softened to room temperature
2 tablespoons parsley minced
black pepper freshly ground, to taste
chives minced, for garnish

US Customary - Metric

Instructions

Melt the butter in a large dutch oven over medium-high heat. Add in the onions and kosher salt and toss to combine. Cover and cook for 5 minutes undisturbed.
Uncover, stir and cook (keep uncovered) for 5 minutes. Stir every 5 mintues until the onions are caramelized. This can take anywhere from 40 to 60 minutes or longer.
Next add in the garlic, stir and cook 1 to 2 mintues. Pour in the wine and scrape any golden bits on the bottom of the pot.
Once the wine has cooked away, transfer the onions to a clean plate or bowl to cool.
Meanwhile, whisk to gether the sour cream, mayo and cream cheese.*
To the sour cream mixture, add the cooled caramelized onions, minced fresh parsley and black pepper to taste. Stir well to combine.
Cover and refrigerate for 2 hours or overnight for best results.
Serve with a sprinkle fo fresh chives and wavy or crinkle cut potato chips.

Notes

*If the cream cheese is creating small lumps in the dip, I'll hold the bowl over the steam of the onions (while they're cooking) to warm it up a bit. Alternatively, you could microwave it at 10 second bursts.

Nutrition