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Sour Cream and Caramelized Onion Dip

Prep Time 15 minutes
Cook Time 50 minutes
Servings 6

Ingredients

For the caramelized onions (see video):

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 4-5 medium-large yellow onions (about 1.75 lbs), sliced ¼-⅛-inch thick
  • 2 tsp soy sauce or tamari
  • 1 tsp balsamic vinegar
  • ½-1 tsp kosher salt
  • ½ tsp black pepper

For the dip:

  • 1 cup plain whole milk Greek yogurt
  • 1 cup sour cream or cottage cheese*
  • 1 tsp soy sauce or tamari (or use worcestershire sauce)
  • ½ tsp garlic powder (or use onion powder)
  • Zest of 1 lemon
  • ½ cup thinly sliced dark green scallions (from about ½ bunch or use chives)
  • Chopped scallions, chives, or parsley, for topping
  • Chips, for dipping
  • *Choose sour cream for a more classic, tangier, creamier dip. If using cottage cheese and you don’t like the lumpy texture, you can blend it to make it smooth. I don’t mind the chunkiness. You could also use all Greek yogurt.
  • Caramelizing onions tip! ~ Keep an eye on the onions - you don’t want them to burn. It’s all about the low and slow for getting them nice and sweet and caramelized. If the pan ever looks dry or things are burning, stir in a splash of water and scrape up any burnt bits.

Items you can prep ahead (optional)

  • Thinly slice 4-5 onions
  • Caramelize the onions
  • Thinly slice ½ bunch scallions
  • Make the dip
 

Instructions

  • In a large skillet over medium heat, melt the butter and olive oil. Stir in the onions (yes it’s a lot of onions!), reduce the heat to medium-low, and cook for about 10 minutes, stirring every few minutes. If you ever notice the onions are browning or burning, reduce the heat.
  • Reduce the heat to low and continue to cook the onions until they are deeply golden brown and jammy, about 40-60 minutes, stirring every 5-10 minutes or so. The longer the better.
  • As you get towards the end (at about 40 minutes) when the onions are caramelized, you may need to stir more frequently so they don’t burn. At the very end when they are deeply caramelized, stir continuously.
  • When they are done (golden brown and jammy), stir in the balsamic and soy sauce to deglaze the pan, scraping up any stuck bits. Turn off the heat and season with salt and pepper, to taste.
  • Let the onions cool off a bit. In a medium bowl, stir together the yogurt, sour cream or cottage cheese, soy sauce, garlic or onion powder, and lemon zest. Stir in the caramelized onions and scallions. Season with salt and pepper, to taste (amount of salt depends on how salty your onions are, use your judgement).
  • Serve topped with more herbs and black pepper with your chip and veg of choice.

Notes

Substitutions:

  • To make dairy-free/vegan, you would have to find a thick dairy-free yogurt.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 6 days.

Leftovers + Repurposing:

  • Eat straight out of the fridge as a dip.
  • Spread it onto toast and top with fried eggs.
  • Stir it into mashed potatoes or dollop it on top of potato salad, roasted potatoes or veggies.