Description
This creamy French onion dip is a flavorful and easy-to-make appetizer perfect for parties or casual snacking. It features caramelized onions blended with sour cream and mayonnaise, seasoned with Worcestershire sauce and spices for a rich and savory taste. Chilled and garnished with fresh chives, this dip pairs wonderfully with chips, crackers, or fresh vegetables.
Ingredients
Scale
For the caramelized onions
- 2 tbsp unsalted butter
- 2 large onions, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp sugar (optional)
For the dip mixture
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp chopped fresh chives (optional)
Instructions
- Caramelize onions: Melt the butter in a skillet over medium heat. Add the finely chopped onions, salt, black pepper, and optional sugar. Cook the mixture, stirring occasionally, for 20 to 25 minutes until the onions become golden brown and caramelized. Remove from heat and allow the onions to cool completely.
- Combine dip ingredients: In a large bowl, whisk together sour cream, mayonnaise, Worcestershire sauce, garlic powder, and onion powder until the mixture is smooth and well blended.
- Fold in onions: Gently fold the cooled caramelized onions into the sour cream mixture, ensuring the onions are evenly distributed throughout the dip.
- Chill the dip: Cover the bowl and refrigerate the dip for at least 1 hour. This allows the flavors to meld together and the dip to thicken slightly.
- Serve: Before serving, optionally garnish the dip with freshly chopped chives for a bright, fresh contrast. Serve with chips, crackers, or vegetables as desired.
Notes
- Caramelizing the onions slowly is key to developing the deep, sweet flavor essential for this dip.
- The optional sugar helps accelerate caramelization but can be omitted if preferred.
- Refrigerating the dip improves flavor melding and texture.
- For a tangier dip, you can substitute some of the mayonnaise with Greek yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
