Caramelized Onion Dip

Caramelized Onion Dip

This recipe should probably come with a giant, “Warning: You will eat all of this in one sitting!” sign. So before I start gushing about this amazing dip, consider yourself warned.

Then again, the warning sign kind of says it all, right? This dip is to die for. Creamy and onion-y, savoury with just that little bit of caramelized sweetness—it’s a bit of perfection, my friends! I suppose some may call it a “French Onion Dip,” but I feel like that would be misguiding. This dip is all about the caramelized onions… and anything that lets me caramelize onions to within an inch of their life has got to be amazing! It’s best made with a very, very thick brand of sour cream—don’t stint and get anything fat-free, it just won’t be worth it.

This great dip will be a hit at any event! Most notably, my mother-in-law-to-be made it for our engagement party, and somehow we had leftovers—which we devoured for the rest of the weekend. My what a weekend that was! Enjoy responsibly!



Caramelized Onion Dip

Based on this recipe from

Makes: Not enough
Cooking time: 20 minutes hands-on
Difficulty: Easy


  • 2 brown onions, sliced thinly
  • 2 garlic cloves, crushed and minced
  • 1/2 tsp sugar
  • 1 1/4 cup thick sour cream
  • 1/4 cup whole-egg mayonnaise
  • 1 tbsp each Worcestershire sauce and Dijon mustard
  • pinch/dash of cayenne pepper and hot sauce (if desired)
  • 1/2 to 1 tsp salt, to taste

Heat a frying pan with a bit of olive oil to medium heat. Add the onions and saute until they go golden and soft. Reduce heat to medium-low and add the sugar (I also added a dash of balsamic vinegar, but it’s totally optional). Cook onions until they go very soft and dark golden and smell amazing, about 10-15 minutes. Add garlic and saute for another 3-4 minutes until garlic has gone golden as well. You don’t have to caramelize them as much as I did in the photo above, but the onions should be a very deep gold.

Meanwhile, combine the remaining ingredients and stir until smooth. Once onions and garlic are finished cooking, stir through and refrigerate for about an hour before serving. Enjoy with pita crisps, crackers, corn chips, or veggies! The dip will keep until the best before date on the sour cream you used.

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