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French Onion Dip Recipe
Homemade French Onion Dip is made with creamy sour cream and cream cheese, and caramelized onions, for a delicious savory party dip!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
8 mins
Total Time
43 mins
Servings: 12
Calories: 143 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 3 cups sweet onion finely-diced
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1-1/2 cups mayonnaise
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1 clove garlic finely minced
- fresh sliced chives for garnish optional
Instructions
- In a large skillet over medium heat, add the olive oil.
- Once the skillet is hot, add the onion, salt, sugar, and pepper. Cook, occasionally stirring, for 25 minutes until deep golden brown. Halfway through the cook, lower the heat to medium-low. Take off the heat and let it cool to room temperature.
- In a large bowl, using an electric hand mixer, whip together the mayonnaise, cream cheese, sour cream, and garlic until smooth.
- Add the cooled onions and stir them in. Cover with plastic wrap.
- Place the dip in the refridgerator overnight so the flavors can fully develop.
- Serve with chips or your favorite dippers and add a garnish of chives if desired.
Cup of Yum
Notes
- Chill, Baby, Chill - You have to let this chill overnight. Don't skip this step. If you serve the dip immediately, it does not do the dip justice! It really needs that chill time so all the flavors can fully develop and come together. There is a huge difference between tasting it after it was just made versus tasting it the next day.
- Onion - The type and quality of onion used in this recipe directly impact the dip's flavor. As mentioned above, I think a sweet Vidalia onion provides the best flavor.
- Garlic - If you don’t like adding raw garlic to dips, you can use ½ teaspoon of garlic powder in its place.
- Serving Suggestions - Serve with potato chips, corn chips, pretzel chips, or bagel chips. You can also serve it with fresh vegetables, such as baby carrots or celery sticks, or sliced cucumbers.
- Storage - Store the dip in an airtight container and refrigerate for up to 3 - 5 days, or freeze the dip for up to 3 months.
Nutrition Information
Calories
143kcal
(7%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
26mg
(9%)
Sodium
337mg
(14%)
Potassium
90mg
(3%)
Fiber
0.4g
(2%)
Sugar
4g
(8%)
Vitamin A
321IU
(6%)
Vitamin C
2mg
(2%)
Calcium
38mg
(4%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 143
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 26mg | 9% |
| Sodium | 337mg | 14% |
| Potassium | 90mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.