Description

This French Onion Dip recipe offers a rich, creamy, and flavorful dip made with caramelized sweet onions, cream cheese, sour cream, and mayonnaise. Perfect as a party appetizer or snack, it pairs wonderfully with chips, veggies, or bread. The slow-cooked onions add a deep, savory sweetness balanced by subtle spices and creamy dairy.

Ingredients

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

Dairy & Mix-ins

4 ounces Cream Cheese, softened
1/2 cup Sour Cream, preferably full-fat
1/4 cup Mayonnaise

Cook Mode Prevent your screen from going dark

Instructions

Caramelize Onions: In a large skillet, melt the butter over medium heat. Add the chopped onions and cook for 5 minutes, stirring frequently. Reduce the heat to medium-low and continue cooking for another 15-20 minutes, stirring often and adjusting heat as needed to avoid burning. The onions will soften and turn a golden brown. Stir in onion powder, cayenne pepper, salt, and pepper. Remove the skillet from heat and let the onions cool.
Combine Dip Ingredients: In a mixing bowl, blend the softened cream cheese, sour cream, and mayonnaise until smooth and creamy. Fold in the cooled caramelized onions carefully until fully incorporated. Taste and adjust seasoning as necessary. For best flavor, refrigerate the dip for at least 30 minutes to allow the flavors to meld.
Serve: Serve the French onion dip chilled or at room temperature with crinkle-cut potato chips, French bread slices, fresh vegetables, or crostini as dippables. Enjoy as an appetizer or snack for gatherings and parties.

Notes

Caramelizing the onions slowly is key for developing the deep, sweet flavor of the dip.
Softening the cream cheese beforehand ensures a smooth and creamy dip without lumps.
Adjust cayenne pepper quantity based on your preferred spice level.
Refrigerate the dip for at least 30 minutes before serving to enhance flavors.
This dip can be stored covered in the refrigerator for up to 3 days.