Caramelized Onion Dip Chives (Print Version)

Creamy, savory blend of caramelized onions with sour cream and fresh chives, ideal for dips or spreads.

# Components:

→ 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 fresh chives, finely chopped
13 - 1 tablespoon fresh parsley, finely chopped

# Method:

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 until fully combined.
04 - Taste the dip and adjust seasoning as needed with additional salt, pepper, or spices.
05 - Cover the dip and refrigerate for at least 1 hour to allow flavors to develop and meld together.
06 - Serve the dip chilled, garnished with extra chives, alongside chips, crackers, or fresh vegetables.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when really most of that time is just the onions doing their thing while you relax.
  • People always ask for the recipe, and there's something satisfying about handing them instructions for something that feels fancy but isn't.
  • The flavor actually improves if you make it ahead, which means less stress when guests arrive.
02 -
  • If your onions are browning too quickly and turning dark at the edges before the centers soften, lower your heat immediately and add a splash of water to slow things down—rushing caramelization yields bitter, crunchy onions.
  • Don't skip the cooling step; I learned this the hard way when I folded hot onions into sour cream and ended up with a broken, separated mess that tasted fine but looked unappetizing on the table.
03 -
  • If you want to experiment with heat, add just a pinch of cayenne to the cream base before folding in the onions—a little goes a long way and won't turn your dip into something spicy.
  • For a lighter version without sacrificing flavor, replace half the sour cream with Greek yogurt, which adds tanginess and keeps the texture creamy without the heaviness.
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