Ina's Onion Dip Recipe
A delicious French onion dip lightly adapted from Ina Garten featuring pan-fried caramelized onions with a creamy base of sour cream, mayonnaise, and cream cheese.
Servings: 8 servings
Calories: 211kcal
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
Storage: 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.
Recipe lightly adapted from Ina Garten (Barefoot Contessa)
Nutrition
Calories: 211kcal | Carbohydrates: 6g | Protein: 3g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 495mg | Potassium: 128mg | Fiber: 1g | Sugar: 3g | Vitamin A: 248IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 0.2mg
