Description
A rich and flavorful French Onion Dip made with caramelized sweet onions, cream cheese, sour cream, and mayonnaise. Perfectly seasoned with onion powder, cayenne pepper, salt, and pepper, this creamy dip pairs wonderfully with chips, veggies, or crusty bread for an irresistible appetizer or snack.
Ingredients
Scale
Caramelized Onions
- 4 Tablespoons Butter
- 2 1/2 cups Onion (chopped, preferably sweet onion)
- 3/4 teaspoon Onion Powder
- 1/4 to 1/2 teaspoon Cayenne Pepper
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Dip Base
- 4 ounces Cream Cheese (softened to room temperature or microwaved at 50% power for 10-15 seconds)
- 1/2 cup Sour Cream (preferably full-fat)
- 1/4 cup Mayonnaise
Instructions
- Caramelize the Onions: In a large skillet, melt the butter over medium heat. Add the chopped onions and cook for 5 minutes, stirring frequently to prevent burning. Reduce the heat to medium-low and continue cooking for 15-20 minutes, stirring often. Adjust the heat as needed to low so the onions gently brown without burning. The onions should become soft and develop a golden brown color. Stir in onion powder, cayenne pepper, salt, and pepper. Remove from heat and allow the mixture to cool.
- Prepare the Dip: In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Fold in the cooled caramelized onions until thoroughly combined. Taste and adjust seasoning if necessary. For best flavor, refrigerate the dip for at least 1 hour before serving to allow the flavors to meld.
- Serve: Transfer the dip to a serving bowl and pair with crinkle potato chips, French bread slices, fresh vegetables, or crostini for dipping. Enjoy this delicious, creamy appetizer at your next gathering.
Notes
- Use sweet onions like Vidalia or Walla Walla for a naturally sweeter dip.
- Microwaving the cream cheese slightly makes it easier to blend smoothly.
- Adjust cayenne pepper to your preferred level of spiciness or omit if sensitive to heat.
- Allowing the dip to chill enhances the depth of flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, substitute low-fat sour cream and mayonnaise.
