Onion Dip

Onion Dip

I am a HUGE fan of dips. I am actually a fan of any vehicle for things that involve sour cream or mayonnaise. Unfortunately, some of the tasty dips you find in the store are chock full of processed ingredients that compromise the flavor of all the dairy goodness. And thus began my search for a tasty onion dip recipe that let the sour cream shine through. If you haven’t caramelized onions before, it does take some time. I typically like to let mine cook for at least 20 minutes at med-low heat, stirring every few minutes to ensure every piece gets brown.

I like to make this dip a day in advance to let the flavors do their thing.

Adapted from an awesome Alton Brown recipe.

Onion Goodness
4 tablespoons Kalona SuperNatural butter
2 onions, diced (I like Vidalias)
1/4 teaspoon kosher salt

Creamy Goodness
1 1/2 cups Kalona SuperNatural Sour Cream
3/4 cup mayonnaise

Spicy Goodness
1/4 teaspoon garlic powder (or roast a head of garlic – can’t go wrong there)
1/4 teaspoon ground white pepper (I was out and used black pepper – worked fine)
1/2 teaspoon kosher salt

  1. Heat a large skillet on medium heat and melt the butter. I like to let the butter brown just a little bit to get that extra flavor.
  2. Add the onions and ¼ teaspoon of salt and toss in the butter. Turn the heat down and begin the process of browning/stirring/browning/stirring.
  3. Mix together the sour cream and mayonnaise.
  4. Add the spices to the creamy mix. If you don’t like using garlic powder, I definitely can recommend roasted garlic – DO NOT add raw garlic, it’s too overpowering for this dish.
  5. When onions are done cooking, pull them off the heat and let them cool before mixing them in to the dip.


More Garlic!
I’ve tried this with roasted garlic instead of using the powder, and it’s delicious if you have time on your hands. Just cut off the top of a head of garlic, drizzle olive oil over the cloves and roast at 400 degrees for 30-35 minutes.

Lighter Fare
If you want to lighten up the recipe a bit, try substituting plain yogurt instead of mayonnaise. I strain mine through a cheese cloth first to thicken it up, then measure out ¾ cup for the recipe.