Creamy Caramelized Onion Dip
This delicious caramelized onion dip is a true crowd pleaser…and the perfect appetizer! Made with golden caramelized onions, cream cheese, sour cream and the ideal blend of herbs and seasonings, this flavorful veggie dip is delicious served with chips, crackers or veggies — and is the perfect dish to serve for a gathering, bring to a potluck, or for an at-home-date-night!
While I am all about veggie-loading, I don’t ever feel the need to overdo it.
When it comes to snacks and appetizers, my motto is to keep it simple! But simple doesn’t need to lack panache! Pairing veggies and dip is not a new idea, of course. A classic in its own right! But caramelizing the onions that are in this dip, while requiring a bit of time and effort, adds MAJOR depth of flavor and is a game changer to this traditional crudite tray mainstay!
I know it can be tempting to want a veggie-filled dip for your crudite platter (a nutrition “power-up” as it were). And, I do have a handful of veggie dips chock full of…veggies (think roasted eggplant dip + roasted carrot hummus)! But, I also LOVE creating delicious, non-veggie dips to use as a tool in my veggie-loading toolbox (and just because they taste so good!!).
This creamy caramelized onion dip with cream cheese uses an entire 10 cups of sliced onions (about 3 medium onions)! It also incorporates Greek yogurt, cream cheese, Worcestershire sauce, thyme, garlic, and seasoning — is vegetarian (when you omit the optional Worcestershire sauce) + nut-free — and uses only one skillet and a food processor for easy cleanup! Generously serving 8 people, it is ideal to serve as an appetizer or to bring to a potluck. This dip is wildly delicious day of but even better (IMO) when you make it a day ahead and the flavors have had a chance to merry together in the fridge.
How to make this onion dip: Step-by-step visual guide
Suggested adaptations + recipe tips
- Make ahead! You can make the caramelized onions a day or two ahead and store in the refrigerator until you’re ready to make the dip.
- Speed it up! To speed up the caramelization process, divide the onions between two large skillets. Caramelizing onions is no joke! A labor of love, if you will! I find the only way to speed up the process while keeping that lovely flavor is to spread the onions out between two pans so that they aren’t too crowded. This allows the onions to cook faster and can shave about 10 minutes off of the cooking time.
- Swap out the dairy? While I have not tested a dairy-free version of this recipe, I think using dairy-free versions of cream cheese and yogurt/sour cream should work just fine. Be sure to taste and adjust the seasonings as needed to account for any flavor differences.
- Give it time to set! This dip is delicious when freshly made. But, once the ingredients have had a chance to sit together in the fridge for a day, this dip becomes extra tasty!
How to store this recipe:
This caramelized onion dip can be stored in the fridge in an air-tight container for up to 3 days. I do not recommend freezing as this changes the texture of the dip.
I actually find that I enjoy the dip even MORE the day after making it — as the flavors have a chance to meld together a bit more.
Other dip recipes for all those yummy veggies!
- 3-Minute Greek Yogurt Ranch Dip
- 5-Minute No-Cook Zucchini Avocado Dip
- 5-Minute Green Goddess Dip
- 5-Minute Herby Greek Yogurt Dressing
- Easy 4 Ingredient Guacamole Recipe
- Creamy 10-Minute Beetroot Hummus
- 25-Minute Roasted Carrot Hummus
- 15-Minute Creamy Elote-Inspired Dip
Loving this creamy caramelized onion dip recipe and hungry for more?
Creamy Caramelized Onion Dip
- 2 Tablespoons olive oil
- 3 medium sweet onions, thinly sliced (about 10 cups)
- 2 teaspoons kosher salt, divided + or to taste
- 3 cloves garlic
- 1 teaspoon fresh thyme, minced or ½ teaspoon dried thyme
- Freshly ground black pepper, to taste
- 8 ounces block cream cheese, softened
- 1 cup plain Greek yogurt, or sour cream
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon Worcestershire sauce, optional but really bumps up the flavor
- Fresh thyme leaves or chives, for garnish, optional
- Add the oil to a large skillet over medium heat. Add the onions and sprinkle with 1 teaspoon of salt. Cook, stirring every few minutes, until the onions have cooked down and started to get light brown, 15 to 20 minutes.
- Stir in the garlic, minced thyme and pepper and remaining salt and continue to cook and stir until the onions are a golden brown and very soft, another 20-25 minutes. This step might take longer depending on the size of your pan and how crowded the onions are. If the pan starts to get too brown on the bottom, add a Tablespoon or two of water, lower the heat and continue to cook and scrape the bottom of the pan.
- Transfer the onions to a plate and allow to cool for 10 to 15 minutes.
- While the onions cool, add the cream cheese, yogurt, garlic powder, onion powder, and Worcestershire sauce to a food processor. Blend until smooth.
- Once onions have cooled to warm, add them to the food processor and pulse until the onions are chopped into the cream cheese mixture. Don’t fully puree because you still want some larger bits of onions in the dip.
- Taste the dip and add more salt and pepper as needed. Transfer the dip to a serving bowl or container
- Garnish the top of dip with fresh thyme leaves or snipped cheese and serve with crunchy vegetables, chips, and/or crackers.You can make the caramelized onions a day or two ahead and store in the refrigerator until making the dip.