This homemade caramelized onion dip is thick, creamy, and loaded with the flavor of slowly caramelized onions. Cream cheese, sour cream, Worcestershire sauce, and a little Dijon mustard give it plenty of flavor. Serve it chilled with ridged potato chips, crackers, or fresh vegetables.
There’s a reason caramelized onion dip is such a favorite at parties. It’s creamy, deeply flavorful, and especially good with a handful of garlic toasts, pita chips, or ridged potato chips. This homemade version gets its flavor from yellow onions cooked low and slow until they’re deeply browned.
A little balsamic vinegar brings out the onions’ natural sweetness, while Worcestershire sauce and Dijon mustard add depth of flavor. Cream cheese gives the dip its thick, creamy texture, and sour cream keeps it from feeling too heavy.
It’s a great appetizer to make ahead for game day, holiday gatherings, or any occasion when you want something everyone can dig into.
Reasons to Love This Recipe
Ingredients at a Glance
- Yellow onions. Yellow onions are a good choice for caramelizing because they develop a natural sweetness as they cook. Slice them about ⅛ inch thick and as evenly as possible so they soften at the same rate.
- Olive oil and butter. Using both gives the onions good flavor while keeping them moist as they cook.
- Balsamic vinegar. Just a small amount adds acidity and brings out the sweetness of the caramelized onions.
- Cream cheese. Full-fat block cream cheese gives the dip its thick consistency. Soften it before mixing.
- Sour cream. Full-fat sour cream adds tanginess and helps balance the richness of the cream cheese.
- Worcestershire sauce. Adds depth of flavor that works particularly well with caramelized onions.
- Dijon mustard. A small amount adds another layer of flavor without making the dip taste mustardy.
- Fresh lemon juice. Brightens the dip and balances the richness.
- Garlic powder and nutmeg. Garlic powder adds subtle flavor, while a couple of pinches of nutmeg goes well with the onions.
- Fresh thyme. Optional, but it makes a nice finishing touch that enhances the flavor of the onions.
How to Make It (Photo Tutorial)
Tips for Success
- Don’t rush the onions. Caramelization takes time. Medium-low heat allows the onions to soften and develop sweetness without scorching. If they start browning too quickly, lower the heat.
- Use water to loosen browned bits. Don’t worry if you see some browning on the bottom of the skillet. Add a tablespoon of water and scrape it up. Those browned bits contain plenty of flavor.
- Let the onions cool before mixing. Adding very hot onions to the cream cheese mixture can soften it more than you want. Give the onions a few minutes to cool first.
- Start with softened cream cheese. Cold cream cheese is difficult to stir smooth and can leave small lumps in the finished dip.
- Finely chop the caramelized onions. Smaller pieces make the dip easier to scoop and help distribute the onion flavor throughout.
- Make it ahead when possible. The dip benefits from time in the refrigerator. Prepare it several hours ahead if your schedule allows.
Make Ahead
Caramelized onion dip is a great make-ahead appetizer. Preparing it in advance gives the flavors time to develop.
- Prepare ahead. Make the dip up to 2 days in advance and store it in an airtight container in the refrigerator.
- Before serving. Give the dip a good stir, then transfer it to a serving bowl.
- Garnish. Add the reserved caramelized onions and fresh thyme leaves just before serving for the best presentation.
- Keep chilled. Refrigerate until ready to serve. Don’t leave the dip at room temperature for more than 2 hours.
Ways to Serve It
Garlic crostini or ridged potato chips are my first choice for serving this dip. They’re sturdy enough to scoop up the creamy dip, and their salty crunchy texture works especially well with the sweet, caramelized onions.
For a party platter, try offering a few different options:
- Crackers. Choose sturdy crackers that won’t break when dipped.
- Crostini. Toasted baguette slices make a nice choice too.
- Fresh vegetables. Cucumber slices, celery sticks, bell pepper strips, and carrots are also a nice pairing with this dip.
- Pretzel crisps. Their salty flavor pairs very nicely with this onion dip.
For game day or casual get-togethers, serve this dip alongside our sausage puff pastry cups and loaded beef nachos. Both are great for sharing and make the spread a little more substantial.
For something refreshing to serve with the appetizers, try our strawberry basil agua fresca.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Give the dip a stir before serving. For food safety, don’t leave it at room temperature for more than 2 hours.
I don’t recommend freezing this dip.
More Appetizer Recipes
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- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium yellow onions about 16 ounces (454 g) total, halved and thinly sliced
- ½ teaspoon kosher salt divided
- 2 teaspoons balsamic vinegar
- up to ¼ cup water as needed during cooking
- 8 ounces cream cheese softened
- ¾ cup full-fat sour cream
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon garlic powder
- 2 pinches ground nutmeg
- freshly ground black pepper to taste
- 2 teaspoons fresh thyme leaves optional, for finishing
For Serving
- ridged potato chips
- crackers or crostini
- fresh vegetables if desired
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Heat the 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium-low heat.
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Add the 2 medium yellow onions (sliced) and 0.25 teaspoon kosher salt. Cook for 40-45 minutes, stirring every few minutes, until the onions are very soft and deeply golden brown. During the final 5 minutes, stir in the 2 teaspoons balsamic vinegar. (Note 1)Add water as needed throughout the cooking process. If browned bits begin building up before the onions are fully softened, add water 1 tablespoon at a time and scrape up the browned bits from the bottom of the skillet. Allow the water to evaporate before continuing. Use only as much of the ¼ cup water as needed. (Note 2)Remove the caramelized onions from the heat and let cool for about 10 minutes.
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Reserve about 2 tablespoons caramelized onions for garnish, if desired. Finely chop the remaining onions. (Note 3)
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In a medium mixing bowl, stir the 8 ounces cream cheese until smooth. (Note 4)
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Add the ¾ cup full-fat sour cream, 2 teaspoons Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, ¼ teaspoon garlic powder, 2 pinches ground nutmeg, remaining 0.25 teaspoon kosher salt, and freshly ground black pepper to taste. Stir until smooth and well combined.
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Add the chopped caramelized onions and fold gently until evenly distributed.
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Cover and refrigerate for at least 30 minutes to allow the flavors to meld. (Note 5)
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Top with the reserved caramelized onions and 2 teaspoons fresh thyme leaves, if using. Serve with ridged potato chips, crackers, crostini, or fresh vegetables. (Note 6)
- Keep the heat at medium-low and allow plenty of time for the onions to soften and develop their deep golden color. Stir regularly, adjusting the heat if they begin to brown too quickly.
- A splash of water helps release the flavorful browned bits from the skillet and prevents the onions from scorching. Let the liquid evaporate before continuing.
- Finely chopping the caramelized onions helps distribute their flavor evenly throughout the dip and makes it easier to scoop.
- Bring the cream cheese to room temperature before mixing to help prevent lumps.
- Refrigerate for at least 30 minutes before serving. A longer chill allows the flavors to develop further.
- Garlic toasts or ridged potato chips are particularly good with this thick, creamy dip.
Storage
Store the dip in an airtight container in the refrigerator for up to 3–4 days. Stir before serving if any liquid has separated. Keep refrigerated until ready to serve.
Freezing is not recommended because the cream cheese and sour cream may separate or become grainy after thawing.
Calories: 214kcal | Carbohydrates: 6g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 269mg | Potassium: 125mg | Fiber: 1g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 0.3mg
Servings: 8 servings
Calories: 214kcal
Cost: $5.00
