Just in time for the big game, everyone’s favorite onion dip gets a tasty refresh.
An inspired dish from the ‘50s, onion dip originated from a marketing idea for using Lipton’s then-new dehydrated onion soup mix. The mix was added to sour cream and/or cream cheese. Today, the super-easy combo of sour cream and sweet onion is still unbeatable for hosts and hostesses, but we prefer a from-scratch recipe and its beet-pink cousin.
Caramelized Onion Dip
• 2 Tbsps. extra-virgin olive oil, plus more for drizzling
• Coarse salt
• 3 pounds yellow onions (about 8 large), coarsely chopped
• ¼ cup red wine vinegar
• 1 Tbsp. chopped fresh thyme
• 1 package (8 ounces) cream cheese, softened
• 1 cup sour cream (8 ounces)
• Freshly ground pepper
Heat olive oil in a medium heavy-bottomed pot over medium-high until hot but not smoking. Cook sliced onions, stirring occasionally, until soft and golden brown, about 15 minutes. Cover; reduce heat to low. Cook, stirring occasionally until caramelized, about 40 minutes. Raise heat to medium, and season onions with salt. Stir in vinegar; simmer until mixture is dry. Stir in thyme; remove from heat. Let cool. With an electric mixer, beat cream cheese in a medium bowl until smooth. Fold in sour cream and caramelized onions with a rubber spatula; season with salt and pepper. Cover with plastic wrap and refrigerate 1 hour.
– Skinny Dipping Tip –
Want to cut a few fat grams from classic onion dip?
Substitute Greek or low-fat yogurt for the sour cream and switch out fromage blanc for some low-fat cream cheese.