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Caramelized Onion and Garlic Dip Recipe

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4 from 79 reviews

This Caramelized Onion and Garlic Dip is a rich and flavorful appetizer featuring slow-cooked caramelized onions and roasted garlic blended into a creamy mixture of sour cream and mayonnaise. Perfect for serving with chips or fresh vegetables, this dip combines sweet, savory, and tangy notes with a hint of balsamic vinegar and Worcestershire sauce, creating a sophisticated yet simple snack or party favorite.

Ingredients

Roasted Garlic

  • 1 garlic bulb
  • 2 teaspoons olive oil, plus additional for garlic drizzle
  • Pinch of salt

Caramelized Onions and Shallots

  • 1 yellow onion, thinly sliced (~2 cups)
  • 1 large shallot, thinly sliced (~1/2 cup)
  • 1 teaspoon balsamic vinegar
  • 1 ½ teaspoons fine sea salt, divided
  • ¼ cup wine, vegetable stock, or water
  • 2 teaspoons olive oil

Dip Base

  • 1 cup sour cream
  • ½ cup mayonnaise
  • ¼ – ½ teaspoon white pepper, to taste
  • ½ teaspoon onion powder
  • ⅛ teaspoon Worcestershire sauce (vegetarian or vegan if needed)

Optional Garnish

  • Chives, chopped
  • Parsley, chopped

Instructions

  1. Roast the Garlic: Preheat the oven to 400°F (200°C). Cut off the top of the garlic bulb to expose the individual cloves. Place the garlic bulb in the center of a large piece of foil, drizzle with olive oil and add a pinch of salt. Wrap the foil tightly around the garlic bulb, then roast in the oven for 20-25 minutes until the cloves are tender and golden. Remove from the oven and set aside to cool.
  2. Caramelize Onions and Shallots: While the garlic roasts, heat 2 teaspoons olive oil in a large skillet over medium-low heat. Add the sliced yellow onion and shallot, stirring to coat them in oil. Add the balsamic vinegar and about ½ teaspoon of sea salt, continuing to stir. Cook slowly for 30-45 minutes, stirring occasionally, allowing the onions and shallots to soften and caramelize without burning. The precise timing depends on your stove and pan, but aim for deep golden brown color.
  3. Deglaze and Continue Cooking: Once the onions and shallots are well caramelized, pour in the ¼ cup of wine, vegetable stock, or water to deglaze the pan. Scrape the bottom of the pan to release any stuck bits, mixing well. Continue cooking for an additional 15-20 minutes until the liquid evaporates and the onions reach a deep golden brown color. Remove from heat and let cool slightly. Use kitchen shears or a sharp knife to chop the onions into your preferred size for the dip.
  4. Prepare Roasted Garlic for Mixing: When the garlic has cooled enough to handle, squeeze the bulb to extract the soft, roasted cloves. Finely chop these cloves to incorporate into the dip mixture.
  5. Combine the Dip Ingredients: In a large bowl, combine the sour cream, mayonnaise, 1 teaspoon of sea salt (adjust to taste), white pepper, onion powder, Worcestershire sauce, caramelized onions, and roasted garlic. Mix thoroughly to combine all flavors. Taste the dip and adjust seasoning with additional salt or Worcestershire sauce if needed.
  6. Garnish and Serve: Transfer the dip to a serving bowl and garnish with chopped chives and/or parsley if desired. Serve alongside potato chips, vegetable slices, or your favorite dippers. Enjoy this flavorful, creamy dip as a perfect appetizer or snack.

Notes

  • Use a vegetarian or vegan Worcestershire sauce to maintain the vegetarian status of the dip.
  • Caramelizing onions slowly over low heat develops the best flavor, so avoid rushing this step by increasing heat.
  • For a dairy-free version, substitute sour cream and mayonnaise with non-dairy alternatives.
  • This dip can be made a day ahead and refrigerated to allow flavors to meld and deepen.
  • Adjust the amount of white pepper and Worcestershire sauce according to your spice and tang preference.

Find it online: https://flavorspath.com/caramelized-onion-and-garlic-dip-recipe/