Pan-Fried Onion Dip

Pan-Fried Onion Dip is a cool and creamy dip full of caramelized onions. This recipe from The Barefoot Contessa is possibly my all-time favorite onion dip. This dip has so much flavor and it is a great make-ahead appetizer for a party. It tastes even better a day after making it.

 How To Serve

I like Pan-Fried Onion Dip with both veggie sticks and a really crunchy potato chip like Kettle chips. It’s such a thick and creamy dip, you can slather the leftovers on a cheeseburger. So good! It also makes a great topping for a baked potato.

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How To Make Pan-Fried Onion Dip

1. Cook the onions. Heat oil and butter in a pan over medium heat. Add onions and cook for 10 minutes. Add salt, pepper, and cayenne and turn heat down. Cook another 20 minutes.
2. Make the creamy base. With an electric mixer beat cream cheese, sour cream and mayonnaise until smooth.
3. Refrigerate. Place in the refrigerator for at least 2 to 3 hours before serving.

Recipe Tips

To get the best onion flavor, it’s very important to cook the onions low and slow. Don’t get impatient and try to speed up the process. It really takes time for the flavor to develop.

Make sure the cream cheese is softened or it won’t fully mix in.

You can process the finished dip in a food processor if you want to break the onions down a little and make the dip easier to scoop.

The flavor gets even better with time. Plan on making it at least 8 hours ahead of time.

More Delicious Dip Recipes

• Neiman Marcus Dip
• Spinach Artichoke Dip
• BLT Dip
• Greek Dip
• Texas Caviar Bean Dip

Pan-Fried Onion Dip

5 from 1 vote

Prep: 5 minutes mins

Cook: 30 minutes mins

Total: 35 minutes mins

Servings: 10

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Pan-Fried Onion Dip is a cool and creamy dip full of caramelized onions. This dip has so much flavor and it is a great make-ahead appetizer for a party. It tastes even better a day after making it.

Equipment

• Hand-held electric mixer

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Ingredients

• ▢ 4 tablespoons butter
• ▢ 1/4 cup vegetable oil
• ▢ 2 large or 3 medium sweet onions, cut in half and sliced into thin half-rounds
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon black pepper
• ▢ 1/4 teaspoon cayenne pepper
• ▢ 4 ounces cream cheese, softened
• ▢ 1/2 cup sour cream
• ▢ 1/2 cup mayonnaise

Instructions 

• Heat butter and oil in a large pan over medium heat. Add onion and cook 10 minutes, stirring occasionally.
• Add salt, pepper, and cayenne and turn heat to medium-low. Cook 20 moure minutes, stirring occasionally. Let onions cool.
• Use an electric mixer to beat cream cheese, sour cream, and mayonnaise until smooth. Fold in the onions along with any oil/butter in the pan.
• Refrigerate at least 2 to 3 hours before serving or overnight.

Notes

If the onions start to get too brown, turn the heat down.

Nutrition

Calories: 227kcal | Carbohydrates: 1g | Protein: 1g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 379mg | Potassium: 35mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 372IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this?Leave a comment below and tag us @spicysouthernkitchen on social media!

Recipe slightly adapted from The Barefoot Contessa Cookbook.

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