Ingredients
Units
Scale
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cups petite diced sweet onion (about 1 large onion)
- 3/4 cup sour cream
- 4 oz. cream cheese, at room temperature
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons sliced chives + more for garnish
- Kosher salt
- fresh cracked black pepper
Instructions
- Heat 1 tablespoon olive oil and 2 tablespoons butter in a large saute pan over medium heat.
- Add 2 cups petite diced sweet onion along with 1/2 a teaspoon of Kosher salt.
- Cook, stirring every few minutes, for about 10 minutes.
- Reduce heat to low and cook for another 20-25 minutes, stirring every 5 minutes, until the onions have caramelized to your liking. Allow the onions to brown and stick to the bottom of the pan without burning. If they get too dry, add a splash or two of water so the onions don’t burn. Remove from heat and let cool.
- Add 3/4 cup sour cream, 4 oz. room temperature cream cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a large pinch of Kosher salt to a food processor and process until smooth and creamy. Alternatively, you can use an electric mixer to combine everything as well.
- Transfer creamy mixture to a large bowl and add caramelized onions and 2 tablespoons sliced chives. Mix until smooth and creamy. Season to taste with salt and pepper.
- Garnish with sliced chives, serve with Ruffles potato chips, and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
- Make sure the onions are uniformly diced. I like to finely dice them into pieces that are quite small so that they caramelize almost into a paste and blend really beautifully with the sour cream and cream cheese. You can also cut them into normal-sized dice if you want a more chunky texture throughout the dip. Just be sure all the onions are cut about the same size so that they caramelize evenly in the pan.
- Keep the onions in an even layer as much as possible while you’re caramelizing onion. This will ensure that they cook evenly.
- Make sure your cream cheese is at room temperature. This will make it much easier to blend the cream cheese and sour cream and get a super creamy consistency. Set it out on the counter for 1-2 hours before mixing. I also find that cutting it into smaller pieces when it’s still cold also makes it come to room temp more quickly.
- Use clean kitchen shears to cut your chives. It’s so much easier than chopping them and you’ll get the perfect clean cut.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Stove Top
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of dip
- Calories: 147
- Sugar: 2.3 g
- Sodium: 61.8 mg
- Fat: 12.6 g
- Saturated Fat: 6.8 g
- Carbohydrates: 6.3 g
- Fiber: 0.7 g
- Protein: 2.9 g
- Cholesterol: 29.5 mg
