Cream Cheese French Onion Dip Recipe
Caramelized onions, herbs, and spices are combined with a cream cheese and sour cream dip base. This dip has layers of amazing flavor with the perfect creamy texture.
Servings: 10
Calories: 170kcal
Equipment
- 1 Large Skiller
- 1 Sharp Knife and Cutting Board
- 1 mini food processor optional
- 1 Chip and Dip Bowl Set
Ingredients
- 2 yellow onions medium sized
- 2 tablespoon butter
- 1 tablespoon olive oil
- 8 ounces room temperature cream cheese
- 8 ounces sour cream
- 1 clove fresh garlic
- 3 sprigs Fresh Thyme
- 1 teaspoon onion powder
- ¼ cup beef stock
- ½ teaspoon Worcestershire sauce
- 2 tablespoon Dry Sherry optional
- 1 teaspoon Kosher Salt more or less based on preference
- ½ teaspoon Black Pepper more or less based on preference
Instructions
- Thinly slice your onions. Mince the clove of garlic and fresh tyme.
- Set a large cast-iron skillet or large sauté pan over medium heat and add the olive oil and butter.
- Add the sliced onions and stir them well to coat them in the butter. Spread them out into an even layer in the pan and stir every 2-3 minutes.
- After the onions have softened and start to develop color, add the minced garlic and fresh thyme.
- Cook the onions until they are soft and a deep golden brown. Once the onions are cooked completely, add the dry sherry, beef stock, onion powder, salt, and pepper. Scrape up the caramelized bits from the bottom of the pan.
- Reduce the liquid until it's almost completely gone.
- Turn off the heat and let the onions cool for at least 10 minutes.
- Transfer the cooled onions to a small food processor and pulse until they are broken up into fine pieces. You can also do this by chopping them on a cutting board.
- Lastly, in a large mixing bowl, combine the cooked onions with the sour cream and cream cheese. Stir until the mixture is well combined and check the taste for seasoning. Add salt or pepper if needed.
- This dip is best cooked a day ahead. Refrigerate the onion dip in an airtight container overnight. The next day, take the dip out of the refrigerator 30 minutes before serving.
- Serve the dip in a chip and dip bowl set with plain potato chips with ridges or cut veggies such as carrots, celery, and bell pepper.
Video
Notes
This dip yields 2 ½ cups of onion dip.
Store dip in the refrigerator for up to 4 days in an airtight container.
Nutrition
Calories: 170kcal | Carbohydrates: 5g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 346mg | Potassium: 112mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 531IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 0.2mg