Caramelized Onion Dip

Total Time: 1 hour | Servings: 4

You can’t have chips without dip (unless we’re talkin’ Cheetos), and you can’t have dip without chips (or a comparable dipping implement like veggies or pretzels), so you might as well accept and embrace the greatest union of edible goods since Mr. Bachelor Chunky Peanut Butter met Miss Desperate-for-Love Grape Jelly and consummated the marriage.

 Like George Orwell once wrote, “all chip dips are created equal, but some are more equal than others.”

This caramelized onion dip happens to fall into that “more equal” category, while that generic brand mild salsa collecting dust in your pantry exemplifies the plebeian class of dips. Do the right thing: make the former and leave the latter on the shelf. Thank me later


  • 2 large yellow onions
  • 4 Tablespoons (1/2 stick) butter
  • 1/4 cup canola oil
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 1/8 teaspoon onion powder
  • 4 ounces (1/2 brick) cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • Chips for dipping!


  1. Cut onions in half and then slice them into 1/8-inch thick quarter-rounds
  2. Heat butter and oil in a large pan over medium heat
  3. Add onions, cayenne, salt, sugar, pepper, garlic, and onion powder, sauté for 10 minutes, stirring occasionally
  4. Reduce heat to medium-low and sauté for 20 minute minutes, stirring occasionally (onions should be browned and caramelized)
  5. Drain the majority of the oil and butter out of the pan (I usually like to leave a little bit for additional flavor)
  6. Allow onions to cool to room temperature (about 30 minutes)
  7. While onions are cooling, add the cream cheese, sour cream and mayonnaise to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy
  8. Add the onions and mix well
  9. Serve at room temperature with potato chips of choice

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