This homemade sour cream and onion dip far surpasses any store-bought version. Caramelized onions add the perfect touch of sweetness to this savory dip. This must-make dip is perfect for any party or game-day spread.
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This recipe was originally published in October 2018 and has been updated.
I have an affinity for chips and dip. Salty snacks are my guilty pleasure, especially when paired with a delicious dip like my family's favorite cream cheese taco dip.
This sour cream and onion dip (a.k.a caramelized onion dip or French onion dip) is a game-day must in our house. It's the first thing to disappear when I serve it on my epic chips and dips board.
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Why This Recipe Works
- The sweetness of caramelized onions adds an irresistible depth of flavor.
- Ideal as a make-ahead recipe, as the flavors only get better when chilled for several hours or overnight.
- Comes together with a handful of common ingredients.
- This dip keeps well for several days in the fridge.
Ingredient Notes
- Sweet onions: Vidalia or Maui work best. If sweet onions are not available, yellow onions can be used.
- Mayonnaise: Adds richness. I prefer full-fat, but light can also be used.
- Sour cream: Both full-fat and light varieties can be used. Greek yogurt can be substituted if preferred.
- Worcestershire sauce: Adds umami flavor—that deep, savory flavor you can't quite describe but is undeniably delicious. If you need to substitute, use low-sodium soy sauce.
See the recipe card for complete instructions and ingredient amounts.
How to Make Sour Cream and Onion Dip
Step 1: Melt the butter in a non-stick skillet and add the diced onions.
Step 2: Cook the onions over medium-low heat. They will start to soften and turn translucent.
Step 3: Continue cooking the onions and stirring them occasionally as they start to turn golden brown.
Step 4: Cook the onions until they are golden brown. This entire process can take 30-45 minutes. Let the onions cool.
Step 5: Add the remaining dip ingredients to a bowl and combine.
Step 6: Add the cooled onions and stir to combine. Refrigerate for at least 2 hours.
Expert Tips
- Chop the onions before caramelizing. They will caramelize faster than sliced onions and provide a nice consistency in the dip.
- Use a non-stick skillet. It helps to prevent the onions from drying out during the cooking process.
- Add a tablespoon of water as needed if the onions get too dry.
- A touch of sugar can be added to help speed up the caramelization process.
- Be patient. The key to perfectly caramelized onions is cooking them slowly over low heat until they have softened and turned a beautiful golden brown. This slow cooking process brings out their sweetness, making them a delicious addition to everything, like this caramelized onion breakfast casserole and caramelized onion flatbread.
- Be sure to allow the onions to cool before adding to the sour cream mixture.
- Chill the dip for 2 hours or overnight before serving to allow the flavors to deepen. If necessary, it can be served immediately.
Recipe FAQs
Potato chips are my guilty pleasure, but veggies or crackers are tasty, too!
Onion dip keeps well and only gets better with time. Store this dip covered in the fridge for 4-5 days.
Besides serving as the ultimate chip dip, onion dip is delicious as a topping for burgers or baked potatoes.
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📖 Recipe Card
Sour Cream and Onion Dip
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Ingredients
- 2 tablespoons unsalted butter
- 4 medium sweet onions (or 2 large onions, diced)
- 1 ½ cups sour cream
- ½ cup mayonnaise
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon white pepper
- ⅛ teaspoon Kosher salt
- pinch of cayenne pepper
Instructions
- Heat a non-stick skillet over medium-low heat and add the butter to melt.2 tablespoons unsalted butter
- Add the onions to the skillet. Cook until they start to soften and turn translucent. Continue cooking, stirring occasionally, until they have turned golden brown, 30-45 minutes. Set the onions aside to cool.4 medium sweet onions
- Meanwhile, in a mixing bowl, combine the sour cream, mayonnaise, and seasonings. Stir in the cooled onions.1 ½ cups sour cream, ½ cup mayonnaise, 1 tablespoon Worcestershire sauce, ¼ teaspoon garlic powder, ¼ teaspoon white pepper, ⅛ teaspoon Kosher salt, pinch of cayenne pepper
- Refrigerate for at least two hours or overnight. Store the dip covered in the refrigerator for 4-5 days.
Notes
- Yields 2 ½ cups.
- Chop the onions instead of slicing them. They caramelize faster and provide a nice consistency in the dip.
- Use a non-stick skillet to help prevent the onions from drying out.
- If the onions dry out, add a splash of water or beef broth as needed. Adding a pinch or two of sugar can also help with caramelization.
- Be patient. The key to perfectly caramelized onions is cooking them slowly over low heat until they have softened and turned a beautiful golden brown. This slow cooking process brings out their sweetness, making them a delicious addition to everything, like this caramelized onion breakfast casserole and caramelized onion flatbread.
- Be sure to cool the onions before adding them to the sour cream mixture.
- The dip can be served immediately, but it shines if the flavors have time to deepen.
- Serve with potato chips, veggies, or crackers.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
This dip is GOLD! It's a must-make for any gathering and is always the first to disappear.