Caramelized Onion Dip Chives (Printable)

Savory blend of caramelized onions, sour cream, and fresh chives perfect for spreading or dipping.

# What You’ll Need:

→ Onions

01 - 2 large yellow onions, finely diced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/2 teaspoon sugar

→ Dip Base

07 - 1 1/2 cups sour cream, full-fat
08 - 1/2 cup mayonnaise
09 - 1 teaspoon Worcestershire sauce
10 - 1 teaspoon garlic powder
11 - 1/2 teaspoon onion powder

→ Fresh Herbs

12 - 1/4 cup finely chopped fresh chives
13 - 1 tablespoon finely chopped fresh parsley

# Directions:

01 - In a large skillet over medium-low heat, melt butter with olive oil. Add diced onions, salt, pepper, and sugar. Cook, stirring occasionally, until onions are deeply golden and caramelized, approximately 30 to 35 minutes. If onions brown too quickly, reduce heat. Allow to cool to room temperature.
02 - In a medium mixing bowl, whisk together sour cream, mayonnaise, Worcestershire sauce, garlic powder, and onion powder until smooth.
03 - Fold the cooled caramelized onions, chives, and parsley into the dip base. Mix thoroughly to combine.
04 - Taste and adjust seasoning as needed with salt and pepper.
05 - Cover and refrigerate for at least 1 hour to allow flavors to meld.
06 - Serve chilled, garnished with extra chives, alongside chips, crackers, or fresh vegetables.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when you honestly only invested thirty-five minutes of mostly hands-off cooking time.
  • The deep umami punch from caramelized onions makes even plain chips taste like they belong at a fancy dinner party.
02 -
  • Caramelization is not browning—it takes thirty to thirty-five minutes of gentle cooking, and rushing it by cranking the heat creates bitter, burnt onions instead of sweet, mellow ones.
  • Folding in the onions gently rather than stirring vigorously keeps the dip light and creamy; aggressive mixing breaks down the structure and makes it gluey.
03 -
  • Use a wooden spoon or silicone spatula to stir the onions; they won't stick and you'll sense the texture changes as caramelization deepens.
  • If your onions are stubbornly pale after twenty-five minutes, increase heat slightly for the final ten minutes to coax out that golden color—just watch carefully to avoid burning.
Go Back