Foodchickie's Favorite Onion Dip (from Scratch)

★★★★☆ 13 Reviews
foodchickie avatar
By Jenni James
from Tempe, AZ

I absolutely love onion dip and finding one that is made of fresh ingredients is a bonus I wasn't expecting. I found Alton Brown's recipe for onion dip from scratch and made it immediately, although it was good it had an egg aftertaste (probably from organic canola mayo). With this recipe, I have omitted the mayonnaise (egg aftertaste resolved! Plus fewer calories too!). To balance the sour cream, I use Neufchatel Cheese. Together they give a luxurious mouthfeel and the onion flavor shines. Try it out next time you make the dip and you will be pleasantly surprised. I am, every time!

Blue Ribbon Recipe

We love onion dip from the package and you add sour cream, but this onion dip from scratch brings it to a whole new level. Caramelizing the onions adds tons of flavor and makes it sweeter. Tangy and creamy, this onion dip is the perfect vessel for your favorite chips and veggies. Very easy to make, it's a tasty homemade onion dip to snack on while watching football or for a holiday appetizer everyone is sure to enjoy.

VIDEO PLAYER
serves a mob, gaggle or gang
prep time 6 Hr 30 Min
method Stove Top

Ingredients

  •   2 c
    white onions
  •   2 Tbsp
    olive oil (optional)
  •   1 pinch
    kosher salt (optional)
  •   16 oz
    light sour cream
  •   8 oz
    Neufchatel cheese (reduced fat cream cheese)
  •   1 tsp
    Kosher salt (necessary)
  •   1/2 tsp
    white pepper (black is an ok substitute but will obviously give the dip black specks)
  •   1/2 tsp
    garlic powder

How To Make

  • 1
    Peel and cut to medium dice 1 or 2 onions* to fill two cups. Set Neufchatel Cheese out to soften. *Choose your favorite onion. I have tried white only and another time white with a small number of green onions. I am experimenting with all of the onions and combinations. I will post comments on the results of the experiments I like.
  • 2
    Heat olive oil in a large skillet over medium heat (if using a nonstick pan omit oil). Cook onion with a pinch of Kosher salt until they get a very well-done golden brown; stir constantly. Let onions cool. The longer you take the better the results, high temperatures will burn the onion and scald the oil, so keep the burner around 7 (medium to medium-high).
  • 3
    While the onion is cooling, place light sour cream and Neufchatel cheese in a medium bowl and mix with electric beaters until mostly smooth. (I have always had several small lumps of cream cheese left but they blend in as you stir in the other ingredients by hand.) Add 1 teaspoon Kosher salt and 1/2 teaspoon each of white pepper and garlic powder. Combine thoroughly.
  • 4
    When the browned onions are completely cooled, add them to the sour cream and cheese mixture and combine them completely with a spoon or spatula.
  • 5
    Cover tightly and refrigerate to let the flavors set for 4 to 6 hours; overnight is even better. YUM! :D As you know the longer flavors sit the better. Serve with your favorite vehicle for onion dip. No chips? A spoon works! Enjoy, I hope you like this as much as I do. Keep cooking and Plate it Up!