Pioneer Woman Caramelized Onion Dip

Pioneer Woman caramelized onion dip takes 1 hour 25 minutes and slow-cooked yellow onions, cream cheese and sour cream to make a thick, creamy party dip. It's an easy make-ahead appetizer for game day, Thanksgiving, Christmas or New Year's Eve parties, and it's naturally no-bake.

Cook the onions low and slow for the full 45 to 50 minutes, because that patience is where all the sweet, jammy flavor comes from. Speed them up on higher heat and they scorch and turn bitter instead of golden.

Grating the garlic and beating the cream cheese smooth before anything else goes in keeps every scoop silky, with no lumps and no raw garlic chunks. A splash of balsamic at the end of the onion cooking also adds a deep tang that cuts through the richness.

Pioneer Woman Caramelized Onion Dip

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

336

kcal

Thick cream cheese, sour cream and mayonnaise turn into a silky base that holds up to the sturdiest chip. Deep golden onions folded through give every bite a sweet, savory finish.

Ingredients

• 2 tbsp. butter
  

• 2 lb. yellow onion, sliced very thin
  

• 1 tbsp. balsamic vinegar
  

• 8 oz. block cream cheese
  

• 1/2 c. sour cream
  

• 1/2 c. mayonnaise
  

• 2 tsp. Worcestershire sauce
  

• 1 clove garlic, grated
  

• 1/2 tsp. kosher salt
  

• 1/4 tsp. black pepper
  

• 1 green onion, thinly sliced
  

• Potato chips and crackers, for serving
  

Directions

• Heat the pan: Heat a 12-inch cast-iron skillet over medium heat and add 2 tablespoons butter. Once it melts and starts to bubble, you're ready for the onions.
• Start the onions: Add 2 pounds thinly sliced yellow onion to the melted butter and stir frequently for 2 minutes. Then the onions start to soften and release their moisture.
• Caramelize low and slow: Reduce the heat to low and cook, stirring occasionally, for 45 to 50 minutes. They're done once they turn a deep golden brown.
• Add the balsamic: Stir in 1 tablespoon balsamic vinegar and cook for 2 more minutes. It picks up all the browned bits from the bottom of the pan.
• Cool the onions: Transfer the onion mixture to a plate and let it cool completely. Warm onions would melt the dip base, so don't skip this.
• Beat the cream cheese: Beat the 8-ounce block of cream cheese in a medium bowl with an electric mixer on medium until smooth. That way the dip ends up creamy instead of lumpy.
• Mix the dip: Add 1/2 cup sour cream, 1/2 cup mayonnaise, 2 teaspoons Worcestershire sauce, 1 grated garlic clove, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Then stir in the cooled caramelized onions until everything is combined.
• Garnish and serve: Transfer the dip to a serving bowl and top it with 1 thinly sliced green onion. Serve it with potato chips and crackers for scooping.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this dip ahead of time?

Yes, and I actually think it tastes better after a few hours in the fridge, because the onion flavor spreads through the creamy base. Keep it covered and give it a quick stir before serving.

How long does caramelized onion dip last in the fridge?

Stored in an airtight container, it keeps well for about 3 to 4 days. Since it has no dairy-free swaps or preservatives, keep it chilled until you're ready to put it out.

Can I use light cream cheese or Greek yogurt instead?

You can swap the sour cream for plain Greek yogurt and it works fine, though the dip will be a little tangier. I'd stick with full-fat cream cheese, because the light kind turns thinner and loses that thick scoopable texture.

Should I serve this dip warm or cold?

Serve it chilled or at cool room temperature, since the onions need to be fully cooled before they go in. Letting it sit out for 15 minutes before serving takes the fridge chill off and makes it easier to scoop.

What can I dip besides potato chips?

Sturdy ridged chips are my first pick, but crackers, pita chips and raw veggies like carrots and celery all work. It also spreads well on sliced bread for a sandwich, since the dip is thick enough to hold its shape.