This homemade onion dip recipe is so easy to make for parties and game day snacking. The flavor is robust with caramelized onions and tangy Greek yogurt. It’s best if you make it a day ahead of time because the flavor develops more fully overnight.
I don’t know how long onion dip has been around but I think it is a standard for any casual party, get together, or game night. You know the drill; buy the packet of dry onion soup, add sour cream and… VOILA!
Except as time went by we become more aware and concerned about chemical ingredients… additives… MSG.
I have happy, happy news for you.
This homemade onion dip is completely from scratch AND delicious AND it doesn’t have any weird ingredients unless you are unfamiliar with Greek yogurt. As an added bonus; it is versatile as you can see from the recipe variations in the notes.
You can add more onions if you want more onion flavor. The caramelization process adds both color and flavor but you need to be watchful when you are caramelizing them. They will scorch and burn very quickly once they reach a certain point and that is not a flavor you want.
Using the large Vidalia or Texas 1015 onions makes for a more mellow flavor but you can certainly use yellow or white onions, Chipolinis, or whatever other heirloom or unusual onion you have in your area. Add more onions for more flavor. It’s up to you.
I sliced the onions very thinly but didn’t chop them. After they were caramelized and really soft I just pushed down with the edge of the spatula to sort of cut them smaller without having them too uniform, if that makes sense. You can make this up to three days ahead and keep it covered tightly in the fridge. It was delicious the first day but so much better the second that I will always make it at least a day ahead of time now.
This homemade onion dip is so easy that it is really a shame to buy the other stuff… Oh, and the leftovers? Toasted rye bread, pastrami, and a schmear of this. You don’t have to thank me.
Homemade Onion Dip
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon extra-virgin olive oil
- 1 1/2 pounds onions (Vidalia or 1015s) sliced thinly
- 3 cloves garlic , peeled and chopped
- Salt to taste
- 1 16- ounce container sour cream
- 8- ounces plain Greek yogurt (or another 8 ounces of sour cream)
- 8 ounces of cream cheese , softened
- Melt butter together with the olive oil in heavy skillet over medium-high heat.
- Add onions and garlic.
- Sprinkle lightly with the salt and sauté until onions begin to turn golden and caramelize. Stir frequently. This will take about 15 minutes.
- Reduce heat to medium and continue to sauté until onions are deep golden brown, about 10 minutes longer. Be careful because they can burn easily at this point.
- Remove from heat and cool onions to room temperature.
- Coarsely chop onion mixture with the spatula.
- Combine onion mixture, sour cream, yogurt, and cream cheese in a bowl.
- Mix until well blended.
- Season to taste with salt and black pepper.
- Transfer to serving bowl.
- Cover; chill at least 1 hour.
- Keep refrigerated until about 30 minutes before serving.