I like this recipe because it’s so much better than store-bought onion dip. The caramelized onions add depth of flavor that makes it irresistible, and the creamy base ties everything together. I also love that it can be made ahead, making it convenient when I’m entertaining.
Ingredients
2 Tablespoons butter
2 Tablespoons water
3 medium onions, sliced thinly
1 1/2 cups sour cream, room temperature
8 ounces cream cheese, room temperature
1 Tablespoon finely fresh parsley, chopped fine
1 Teaspoon onion powder
1 Teaspoon Worcestershire sauce
2 Teaspoons salt
1/2 Teaspoon pepper
serve with crackers or chips
(Note: All ingredient amounts are listed in the recipe card below.)
Directions
I melt the butter in a large skillet over medium heat.
I add the onions and cook slowly, stirring often, until golden brown and caramelized, about 25–30 minutes. If the onions start to stick, I add the water a little at a time to deglaze the pan.
I let the onions cool slightly before chopping them into smaller pieces.
In a mixing bowl, I beat the cream cheese until smooth.
I add the sour cream, onion powder, Worcestershire sauce, salt, and pepper, mixing until well combined.
I fold in the caramelized onions and fresh parsley.
I transfer the dip to a serving bowl and refrigerate for at least 30 minutes before serving to let the flavors blend.
I serve chilled with crackers or chips.
Servings and Timing
This recipe makes about 8 servings. It takes around 10 minutes to prepare, 30 minutes to caramelize the onions, and 30 minutes of chilling time, so I can have it ready in about 1 hour and 10 minutes.
Variations
Sometimes I add a pinch of cayenne pepper or smoked paprika for a little heat. I’ve also stirred in shredded Parmesan or Gruyère cheese for extra richness. If I want a lighter version, I use Greek yogurt instead of sour cream. For a fresher twist, I mix in chopped chives instead of parsley.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. Since it’s a cold dip, I don’t reheat it, but I give it a quick stir before serving again. This dip doesn’t freeze well because the texture changes after thawing.
FAQs
Can I make this dip ahead of time?
Yes, I actually like it better when it chills overnight so the flavors deepen.
How long do the onions take to caramelize?
About 25–30 minutes, but I cook them low and slow for the best flavor.
Can I use low-fat cream cheese or sour cream?
Yes, but the dip won’t be as rich and creamy.
What’s the best way to serve this dip?
I serve it with potato chips, pita chips, crackers, or fresh veggies.
Can I make this dip spicy?
Yes, I add cayenne pepper, hot sauce, or diced jalapeños for extra heat.
Do I need to chill the dip before serving?
Yes, chilling helps the flavors come together, though I sometimes sneak a taste right away.
Can I caramelize the onions ahead of time?
Yes, I cook the onions in advance and store them in the fridge until I’m ready to mix the dip.
What if I don’t have Worcestershire sauce?
I substitute soy sauce or balsamic vinegar for a similar depth of flavor.
Can I make this dip smoother?
Yes, I blend the mixture in a food processor for a creamier texture.
Can I double this recipe?
Yes, I simply double all the ingredients it’s great for larger gatherings.
Conclusion
This Caramelized Onion Dip is one of my favorite party snacks because it’s creamy, flavorful, and always a crowd-pleaser. I love how the sweet onions pair with the tangy sour cream and rich cream cheese. Whether I serve it with chips, crackers, or veggies, it disappears fast every time I make it.
A rich and creamy dip made with sweet caramelized onions, tangy sour cream, and smooth cream cheese. Perfect for parties, game day, or pairing with chips, crackers, and veggies.
Total Time:1 hour 10 minutes
Yield:8 servings
Ingredients
2 tablespoons butter
2 tablespoons water
3 medium onions, thinly sliced
1½ cups sour cream, room temperature
8 ounces cream cheese, room temperature
1 tablespoon fresh parsley, finely chopped
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
2 teaspoons salt
½ teaspoon pepper
Crackers or chips, for serving
Instructions
Melt butter in a large skillet over medium heat.
Add onions and cook slowly, stirring often, until caramelized, about 25–30 minutes. Add water as needed to deglaze.
Cool slightly, then chop onions into smaller pieces.
In a bowl, beat cream cheese until smooth.
Mix in sour cream, onion powder, Worcestershire sauce, salt, and pepper.
Fold in caramelized onions and parsley.
Refrigerate for at least 30 minutes to let flavors blend.
Serve chilled with crackers or chips.
Notes
Add cayenne pepper or smoked paprika for heat.
Mix in Parmesan or Gruyère for extra richness.
Swap sour cream with Greek yogurt for a lighter version.
Use fresh chives instead of parsley for a different flavor.
