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.
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.
How to make Pan-Fried Onion Dip
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.
- 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 caynenne pepper
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 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.
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Recipe slightly adapted from The Barefoot Contessa Cookbook.
Looking for a great warm Onion Dip Recipe? Try this Caramelized Onion Dip with Bacon and Gruyere. It is phenomenal. Watch the video below to see how it is made.
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