I made this onion dip for my friends’ Super Bowl party this year, which we paired with Parmesan pita chips. The caramelized onions bring significant sweetness to the dip, so having the extra oomph of the onion powder and the chives helps balance the flavors and doesn’t let the sweetness dominate.
That weekend I made a big batch of caramelized onions for a couple of different recipes. Here are a couple of recipes from the past that include caramelized onions, in case any extra onions are left over.
Open-faced Caramelized Onion and Fontina Grilled Cheese Sandwich
Caramelized Onion and Tomato Tart
Red Lentil Dal with Asparagus and Perfect Roasted Potatoes
Goat Cheese and Caramelized Onion Spring Rolls
I like to caramelize onions in slices and using a food processor to finely chop them and integrate them into the dip. I suppose an alternate method might be to chop the onions before cooking, but I fear the smaller bits would lend themselves more easily to burning.
Caramelized Onion Dip
Makes about 2 cups of dip
3 small or medium onions, thinly sliced (not chopped)
2 tablespoons olive oil
6 ounces plain Greek yogurt
8 ounces sour cream
1 1/2 to 2 tablespoons onion powder or granulated onion
1 tablespoon chives, chopped
1. Caramelize the onions: Over low heat, cook the onion slices in the olive oil for about 45 minutes, stirring occasionally. The onions will slowly darken to a caramel color, but they shouldn’t get crispy or burnt. Remove from heat and allow to cool.
2. Transfer the onions to the bowl of a food processor and chop for a few seconds. Add the yogurt, sour cream, and granulated onion. Run the food processor until the ingredients are thoroughly mixed. Spoon the dip into a serving bowl and add the chives.