Sweet, deep-browned onions folded into tangy sour cream and cream cheese, served warm with crispy kettle chips.
Caramelizing onions takes 30–35 minutes; do not rush by increasing heat, or they will burn rather than brown. Stir onions every 3–4 minutes to ensure even caramelization and prevent sticking to the pan bottom.
Dip can be made up to 1 day ahead, covered, and refrigerated. Warm gently on the stovetop or in a 325°F oven for 10–15 minutes before serving. Cream cheese should be at room temperature so it blends smoothly with sour cream.
Ingredients
Scale
Measurement units
- 4 large yellow onions
- 3 tbsp butter
- 8 oz cream cheese
- 1 cup sour cream
- 1 tbsp fresh thyme
- 2 garlic cloves
- salt (to taste)
- black pepper (to taste)
- 10 oz kettle chips
Ingredients
Scale
Measurement units
- 4 large yellow onions
- 3 tbsp butter
- 8 oz cream cheese
- 1 cup sour cream
- 1 tbsp fresh thyme
- 2 garlic cloves
- salt (to taste)
- black pepper (to taste)
- 10 oz kettle chips
Instructions
Caramelize the onions
Melt butter (3 tablespoon) in a large skillet over medium-low heat.
Add 4 large thinly sliced onions (4 large) and stir to coat with butter (3 tablespoon).
Cook, stirring every 3–4 minutes, until onions (4 large) are deep golden brown and very soft, 30–35 minutes. Do not rush by raising the heat.
Equipment: large skillet
Finish caramelized onions
Stir in 2 minced garlic cloves and 1 tbsp fresh chopped thyme.
Cook for 1 minute until fragrant, then remove from heat and season with salt and pepper to taste.
Make the dip base
In a mixing bowl, combine 8 oz softened cream cheese (8 oz) and sour cream (1 cup), stirring until smooth.
Fold in the caramelized onion mixture until evenly distributed.
Equipment: mixing bowl, small baking dish or serving bowl
Warm and serve
Transfer the dip to a small baking dish or serving bowl.
Warm gently on the stovetop over low heat, stirring occasionally, for 5–10 minutes until heated through; or cover and warm in a 325°F oven for 10–15 minutes.
Serve warm with 10 oz kettle chips alongside.
Equipment: small baking dish or serving bowl, mixing bowl
Before you cook
Cook notes
- • Caramelizing onions takes 30–35 minutes; do not rush by increasing heat, or they will burn rather than brown.
- • Stir onions every 3–4 minutes to ensure even caramelization and prevent sticking to the pan bottom.
- • Cream cheese should be at room temperature so it blends smoothly with sour cream.
- • Dip can be made up to 1 day ahead, covered, and refrigerated. Warm gently on the stovetop or in a 325°F oven for 10–15 minutes before serving.
- • For a deeper flavor, add 1 tbsp balsamic vinegar or 1 tsp Worcestershire sauce to the caramelized onions before folding into the cream cheese mixture.
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