Caramelized Onion Dip is an easy party dip made with sour cream, cottage cheese, soy sauce, and a mixture of spices.
This dip is one of our favorites for EVERY holiday! A super creamy, french onion style dip that is the most addicting appetizer ever. I'm obsessed with all things french onion, and make French Onion Ground Beef Sliders on the regular, along with this dip!
Why this Dip is the BEST
This little number is a dip I pull out for any and all potlucks, parties, celebrations, etc. Over the years we've had simplified versions using onion soup mix, but this is the HOMEMADE, ultra-delicious, creamy, and luxurious caramelized onion version.
Since I also use beef bouillon to add flavor, it could also be called a french onion dip. Although caramelizing the onions is a bit of a time investment, it is SO worth it!
Here's what we're working with:
- Onions - sweet variety such as yellow, vidalia, or white
- Butter - salted
- Seasonings - salt, pepper, onion powder, garlic powder, beef bouillon
- Sour Cream
- Cottage Cheese
- Chives or Green Onions
- Soy Sauce
Quantities are always listed below in the recipe card!
- Add a little spice level by adding ½ teaspoon of red pepper flakes or ½ teaspoon of ground black pepper.
- If you have soy allergies, you can substitute the soy sauce with Worcestershire sauce.
- Add ¼ cup of crunchy fried french onions on top for a nice texture boost!
Prepare onions by chopping them into ¼ inch or smaller slices. Cook onions with butter and salt (helps draw out moisture) over medium heat in a heavy-bottomed pan for 15 minutes. Lower the heat and cook for another 10 to 15 minutes until golden/dark brown, often stirring to prevent burning.
Just cooking until the onions are translucent or slightly yellow is not enough! They need to turn a dark golden caramel color.
Let onions cool completely, and assemble the dip ingredients in the meantime. These are moderately golden brown onions; you can cook them low and slow until the onions turn darker and jammy, which in my opinion, is the best.
Chop onions into smaller pieces or leave longer if preferred, then combine sour cream, cottage cheese, mayo, chives, spices, soy sauce, and cooled onions together.
Chill dip for 2-3 hours before serving so the flavors can blend.
This is a magical dip that goes with SO many things!! Here are a few of our favorite things to eat with onion dip.
- Veggies: snap peas, bell peppers, carrots, celery, or cherry tomatoes
- Chips, crisps, veggie straws
- Pretzels, bagel chips, pita chips, gluten free chips
TIP: If you run out of chips and veggies, spread it on a sandwich for the most amazing grilled cheese or flavored cold sandwich spread!
If you have leftovers, you can use a bit of dip in place of the caramelized onions also in Golden Beet Salad with Balsamic Miso Dressing. So delicious!
Yes! Make the recipe as directed and store it in an airtight container, and refrigerate for up to 3 days. Some brownish liquid from the dairy solids mixed with the spices may separate, this is fine! Stir back into the dip before serving.
Not recommended due to the dairy. It can have an effect on the texture and make it grainy when thawed.
✏️ Top Tip
Much of the "prep" time in this recipe is heavily invested in caramelizing the onions. They cook down a LOT if done properly, so don't skimp! Caramelized onions are the color of golden brown caramel, and are more mild, and almost sweet in flavor.
Another tip is to refrigerate for a few hours to let the flavors blend. They're stronger the next day, very delicious!
Caramelized Onion Dip
- ¼ cup salted butter
- 2 yellow onions, medium chopped in ¼ inch slices
- ½ teaspoon salt
- 2 cups sour cream
- 2 cups cottage cheese
- ¼ cup mayonnaise
- 1 teaspoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon beef bouillon
- ¼ teaspoon ground pepper
- 2 Tablespoons chives chopped finely
- In a heavy bottomed frying pan, melt butter over medium heat and add onions and salt. Cook for 15 minutes, then lower heat and cook for another 10-15 minutes stirring often to prevent burning. Onions will turn a golden/dark brown and have jammy texture. Cool to at least room temperature, then chop into smaller pieces.
- In a serving bowl combine sour cream, cottage cheese, mayonnaise, soy sauce, garlic and onion powder, beef bouillon, ground pepper, and half of chopped chives. Fold in caramelized onions.
- Sprinkle remaining chopped chives on top and chill for 2-3 hours before serving for best flavor.