Looking for a simple yet delicious game day appetizer? Ina Garten's onion dip is a stunner, featuring pan-fried caramelized onions with a creamy base and fresh chives. Its savory, rich flavor makes it a classic dip perfect for salty potato chips or fresh veggies.
If you need a good dip for Super Bowl Sunday, look no further than Ina Garten's creamy pan-fried onion dip. Ina always comes to the rescue with delicious recipes featuring simple ingredients perfect for entertaining.
This one's a keeper; I adapted the recipe to lean slightly more to the savory edge, but otherwise left things alone! For more easy dip recipes, try my spicy sour cream dip, sour cream and chive dip, Greek yogurt ranch, or spicy jalapeno artichoke dip.
Ingredient Notes
- Yellow onions: I recommend yellow onions over sweet onions as I find sweet varieties a bit too sweet.
- Chives: Chives offer a fresh, oniony flavor, but scallions are also great.
- Worcestershire sauce: While Ina doesn't call for Worcestershire in the original recipe, I like adding it to help balance the sweet, creamy flavors in the dip.
- Cream cheese: Make sure to use room-temperature cream cheese! This will ensure a smooth texture.
Variations
- For a brighter flavor, try adding a pinch of freshly squeezed lemon juice and lemon zest.
- For a varied onion flavor, use a mix of red onions, yellow onions, and shallots.
- For a garlicky punch, fry up some garlic chips and sprinkle them on top.
For a little more substance, pair these with my crispy sautéed oyster mushrooms!
How to Make This Recipe
Step 1 - Pan fry the onions: Saute the onions with a bit of butter, oil, and seasonings for 10 minutes over medium heat.
Step 2: Reduce the heat to medium-low, add a dash of Worcestershire, and continue cooking for 30 - 40 minutes or until deeply caramelized. Cool completely.
Step 3: To the food processor, add the sour cream, mayonnaise, cream cheese, and garlic powder (if using), and process until smooth. Add the onions, and pulse briefly until nicely combined.
Step 4: Taste and season with salt and freshly ground black pepper as needed. Top with chives, serve, and enjoy!
Expert Tip
No food processor? No problem! You can use a whisk or electric hand mixer to mix all the dairy products until smooth. Finely chop the onions, fold them into the dip, and enjoy!
Recipe FAQs
Absolutely! The dip will still be great made 1 day ahead stored in an airtight container in the fridge. It will last up to 4 days, but make sure to stir before serving, as some natural separation can occur. Allow to sit at room temperature for ~20 minutes before serving for the best texture.
Yes, though I don't recommend using all low-fat products. The best option would be to swap out the sour cream for full-fat or low-fat Greek yogurt.
Sweet onions will work in a pinch, but you will need a bit more salt or Worcestershire sauce to balance the flavors. Additionally, sweet onions yield a creamier, slightly lighter brown color compared to yellow onions, so don't be surprised!
Other recipes you might like:
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Ina's Onion Dip Recipe
Ingredients
- 4 ounces cream cheese
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil, or any neutral oil
- 2 large yellow onions, peeled, halved, and thinly sliced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 - 2 teaspoons Worcestershire sauce
- ½ cup sour cream, or Greek yogurt
- ½ cup mayonnaise
- ½ teaspoon garlic powder, optional
For serving:
- A handful of chopped chives
- Potato chips or fresh vegetable sticks
Instructions
- Thaw the cream cheese: Remove 4 ounces cream cheese from the fridge and keep at room temperature to thaw while you prep the onions.
- Pan fry the onions: Set a large skillet or dutch oven over medium heat and melt 2 tablespoons unsalted butter with 2 tablespoons canola oil. Add 2 large yellow onions (thinly sliced), 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper. Saute, stirring occasionally, for 10 minutes.Reduce the heat to medium-low, stir in 1 teaspoon Worcestershire sauce, and continue sauteing for 30 - 45 minutes, or until the onions are caramelized and deep golden brown. Transfer to a small bowl and cool to room temperature, about 15 minutes. Taste and adjust for seasonings.Note: I like to add a good amount of freshly ground black pepper, as it pairs nicely with the onions, so don't be shy!
- Make the dip: To the bowl of a food processor, add 4 ounces cream cheese, ½ cup sour cream, ½ cup mayonnaise, and ½ teaspoon garlic powder (if using). Process until smooth. Add the cooled onions, and pulse a few more times until the onions are somewhat chopped up and everything is nicely combined. Taste a final time. If it needs more salt or "savory" flavor, add the remaining teaspoon of Worcestershire. Note: Don't have a food processor? Instead, finely chop the onions. Then, use an electric hand mixer or whisk to beat the dairy products until smooth, and stir in the onions and garlic powder.
- Serve: Transfer to a serving bowl, top with the chives, and enjoy at room temperature with potato chips or vegetable sticks.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Owner's Rating: This is a classic for a reason! Ina's dip is fully of sweet, savory, and complex onion-y flavor that pairs perfectly with the sour cream/cream cheese combo.