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Sunday Supper Movement

A friend of ours introduced me to this recipe, and I’ve been dying to make it ever since. Usually I’m not a fan of onion dip, but this one is more sweet than, well… oniony. I couldn’t stop eating it.

This is definitely a recipe to make ahead. The longer it sits, the longer the flavors infuse into the sour cream and mayo.  Serve with veggies, crackers, or chips.

Homemade Onion Dip

Adapted from Alton Brown

Yields: About 2 1/2 cups


  • 2 Tbs. olive oil
  • 1 1/2 c. diced onions
  • 1/4 tsp. kosher salt
  • 1 1/2 c. sour cream
  • 3/4 c. mayonnaise
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground pepper (preferably white)
  • 1/2 tsp. kosher salt

Heat oil in a medium pan.

Add onions and salt, cooking until onions are caramelized, about 20 minutes. Onions will be a deep brown.

Set aside to cool.

Mix the remaining ingredients.

Add cooled onions and refrigerate. Just before serving, stir and transfer to a serving bowl.

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