This is a real-ingredient version of one of the guilty pleasures of my youth – french onion dip.
Don’t pretend you don’t know what I’m talking about. A packet of dehydrated onion soup mix in a container of sour cream. A bowl of ridged potato chips. A neglected plate of carrot and celery sticks nearby. A little bit of family drama unfolding in the next room. This dip was as much a part of family parties as a crock pot full of meatballs and tiny hot dogs.
You might have discarded this recipe once you read the ingredients on the soup label, or once you moved beyond two-ingredient recipes, but a part of you still misses it.
Do yourself a favor and revisit this classic. This caramelized onion dip bears enough resemblance to its unsophisticated parent that it satisfies a nostalgic craving, but the flavors and texture are a completely different experience.
- 1 cup caramelized onions,* finely chopped
- 1½ cups sour cream
- ½cup mayonnaise
- ½ tsp. garlic powder
- A pinch of salt
- A few grinds of pepper
- Combine all ingredients. Stir well, cover, and refrigerate for at least 20 minutes.
- Taste and adjust seasoning.
* We make caramelized onions in a crock pot (a trick I picked up from Soph n’ Stuff). Slice onions and throw them into the crock pot with a pinch of sea salt. Add half a Tablespoon of olive oil per onion. Stir and cook on low for 10-12 hours. Freeze them in one cup portions to use in dips, pizzas, sandwiches, and more. If you are pressed for time, two to three large onions cooked slowly in olive oil over low heat will give you enough for this recipe. Just be careful not to burn the onions.