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 ideal for any party or game-day spread.
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 slow cooker sausage 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.