Caramelized Onion Dip
It is only fittin’ that I am tellin’ y’all about this Caramelized Onion Dip recipe. Yes, I’m going to go all “Southern belle” on you for this recipe. Have you ever tried to find the perfect recipe for a favorite dip?
It is only fittin’ that I am tellin’ y’all about this Caramelized Onion Dip recipe. Yes, I’m going to go all “Southern belle” on you for this recipe. Have you ever tried to find the perfect recipe for a favorite dip? My search started right after college. I can remember buying one of those prepared onion dips and running out with half a bag of chips left. So, my sister and I read the ingredients and decided to re-create our own version. With a complete lack of knowledge and late night cooking courage, let’s just say it was a big mistake. The onion we used was beyond extra strength. You could smell us from a room away, and the taste didn't leave our mouths for a week. We’ll just leave it at that.
I’ve been known to obsess about finding the “perfect” onion dip since then. It has become my signature recipe that I share at all get-togethers. I can tell you that this Caramelized Onion Dip will give any cookbook onion dip a run for the money! (And that’s saying something if you’re from the South!) With only four ingredients, this is the easiest and tastiest onion dip you’ll ever make. Consider pinning this to your own Pinterest board, and I will share the secret to this onion dip: It’s Italian Herb Sauté Express® Seasoned Meal Starter! Let me show you how to make it.
Begin with 2 cups of yellow onions (which is about 2 medium-sized onions). I’m all about the time-savers here, so I quartered the onions and then threw them in the food processor to help with the chopping (and minimize the crying).
It was a huge time – as well as mascara - saver. Just dump the onions into the food processor and pulse them for a few seconds. The onions are ready to throw right into the pan when you need them. You’ll have minimal time and clean-up, which is great when you are working with onions.
In a 10-inch skillet, melt 2 of the Italian Herb Sauté Express® squares. These are great to have on hand to make quick and tasty dinners or side dishes. They have rescued me on many occasions, allowing me to whip up a “real” meal in no time flat. “Italian Herb Chicken” sounds much better than “chicken” in my family.
Once the Sauté Express® squares begin to melt, add the onions. Cook over medium heat for about 20-25 minutes until the onions are golden brown. You know something is going to be really good when you smell onions cooking, and this recipe is no exception. Occasionally stir the onions to keep them from sticking to the pan. They are almost ready!
Then, just 15 minutes later, we have golden brown onion perfection.
While you are cooking the onions, begin preparing the dip mixture with 1 cup mayonnaise (the start of all true success in Southern cooking). If you're asking what you can substitute for mayonnaise, I’ll tell you that I’m sure there are reasonable substitutes, but it’s just not the same. I would plan on sticking to the recipe. In the South, if you are substituting something for mayonnaise, it’s usually an indication of some sort of character flaw and a quick way to lose friends. (Just kidding, my Southern friends! Well, maybe not entirely.)
Add one 8-ounce package of cream cheese. Everyone knows that the best dips have at least 8 ounces of cream cheese in them.
Mix until well blended. If the cream cheese is soft enough, you can usually use a wooden spoon, but I like to use a hand mixer to make it a little “fluffier”. Yup. That’s a technical cooking term that I use.
The caramelized onions go right into the cream cheese mixture.
Then just simply mix the dip well, and you are ready to go!
The recipe calls for you to refrigerate the caramelized onion dip for an hour. I usually make this dip a day ahead, so all I have to do is pull it out and throw the pita chips on a plate. Voila! You’ve got an amazing Caramelized Onion Dip, and everyone is going to ask you for the recipe! Add it to your menu for your next get-together, and, y’all come back now, you hear?
Alexandra is paid to write for the Recipe Buzz® Blog.
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