Really, Really Great Onion Dip

Really, Really Great Onion Dip

Really, really great onion dip will be the new hit of every party. The trick to getting this recipe right is making sure to take the time to caramelize the onions low and slow. You can make this recipe a day or two in advance and serve it when ready. This dip also goes great on burgers.

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Low and Slow

The whole trick to this recipe is the caramelized onions. These onions should take you a good 45 minutes to one hour to make properly. These onion should be at a very low heat and basically you are sweating them out. I used the lid of my pan to cover them and let them sweat and caramelize slowly. I add the seasonings halfway through cooking, then finish cooking them with the lid off. Do not skip this step. Be patient and you will have the most flavorful onions for your dip.

Buttermilk Powder

Buttermilk Powder has been hiding in plain sight from you for years if you haven’t heard of it. You can usually find this in any baking aisle near the powdered milks. I like to use the buttermilk powder in this because it adds a nice texture and a great tangy flavor. I have several other recipes using buttermilk powder. You can find them by clicking here, then scroll through the recipes. I also have this one I keep in my pantry linked here on my Amazon affiliate page. I earn a small commission from amazon for you using my link. It costs you no more extra money.

Yield: 12 to 15 appetizer servings

Really, Really, Great Onion Dip

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Really, really great onion dip will be the new hit of every party. The trick to getting this recipe right is making sure to take the time to caramelize the onions low and slow. You can make this recipe a day or two in advance and serve it when ready. This dip also goes great on burgers.

Ingredients

• 2 very large sweet onions, diced. You need about 4 cups of onions approximately
• 1 8 ounce package of cream cheese, softened
• 1 cup of mayo
• 1/4 to 1/2 cup of sour cream (you will taste and decide personally if you need more than 1/4)
• 1.5 tablespoons of soy sauce
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of cayenne
• 1/2 tablespoon brown sugar
• pinch of salt if needed
• *seasonings are adjustable based on personal need
• 2 tablespoons of butter
• 3 to 4 tablespoons of finely sliced chives
• *optional 1/2 tablespoon of buttermilk powder (linked, pictured and explained in post)

Instructions

1. Add your butter to your skillet. Then add your onions. These onions will need to be cooked very, very slow. You want them to basically melt into the butter. It will depend on your stove, but mine took nearly one hour to cook. I covered them for about 20 minutes. Make sure you are stirring them occasionally so they do not burn. Make sure you also spread them out in an even layer so they cook evenly.
2. About 30 minutes into cooking, add the brown sugar, soy sauce, pepper, cayenne and black pepper. Sauté , taste and adjust seasonings and add salt if needed. Let them continue to cook until they are a deep golden, almost dark brown.
3. When the onions are cooked, I let them cool for a few hours or even overnight. You do not want to add them to the other ingredients warm.
4. Add your mayo and cream cheese to a bowl or stand mixer and whip on high until light and fluffy. Add the sour cream 1/4 cup at a time, and taste and see if it is too sour for you. If not, add more. Then add the optional buttermilk powder.
5. Then fold in the onions and the chives.
6. I like to make this and refrigerate this overnight, or you can serve right away.
7. This will keep for 5 days or so in the fridge.