The Return of the Old Fashioned Caramelized Onion Dip Recipe

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I’m as shocked as anyone, but it’s true: onion dip is back, and it’s not the onion soup mix version of our childhood; it’s even better.


  • 2 large yellow onions
  • 4 oz. cream cheese (at room temperature)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 4 tablespoons unsalted butter
  • 1/4 cup vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • Fresh chopped chives


  1. Peel the onions, cut them in half, and slice them in about 1/8″ thick slices.
  2. Add the the butter and vegetable oil to a large skillet set on medium heat until the butter is melted and covers the bottom of the pan. Add the sliced onions, salt, pepper, and cayanne and cook until soft, about 10 minutes.
  3. Reduce heat to medium low and cook for about 20 more minutes, always giving them a quick stir, until the onions are a deep golden brown color. Set aside to cool.
  4. Once the onions are cool, place them in a food processor and pulse a few times to roughly chop them. Alternatively, you can chop them on a cutting board with a sharp knife. Reserve a few caramelized onion bits for sprinkling on top of the dip as a garnish.
  5. Using a stand mixer fitted with the paddle attachment, add the cream cheese, mayonnaise, and sour cream and beat until the mixture is smooth.
  6. Add the onions to the mayonnaise, cream cheese, and sour cream mixture and beat again until smooth.
  7. Transfer the mixture to a serving bowl, top with chopped chives, and serve at room temperature.