Caramelized Onion Dip

Who remembers peeling back the tin top of the grocery store French Onion Dip and ripping open a bag of Wavy Lays? This is your big girl version of that dip and it is SO good! Everyone needs a good go-to dip recipe, and you can take this one from summer BBQ season all the way into fall football. We highly recommend doubling the caramelized onions and saving half to top burgers or mix into an egg scramble with goat cheese and spinach 🤤

2 yellow onions
2 Tableapoons butter
1 tablespoon avocado oil
1 teaspoon salt
1/2 teaspoon sugar
8 oz block of cream cheese, softened to room temperature
3/4 cup sour cream
1 teaspoon white wine vinegar
1/2 teaspoon fresh ground pepper
1/4 teaspoon cayenne pepper
2 teaspoon Worcestershire
1 Tablespoon diced chives

Thinly slice your onions. We recommend using a mandolin.

Heat butter and oil in a skillet over medium heat. Add onions and sauté over medium heat for 5 minutes. Add salt and sauté for around another 15 minutes and then add the sugar. This will help really caramelize the onions. Sauté an additional 15 minutes until onions are caramelized and golden brown. Take off heat and let cool. You can always pop them onto a tray in the freezer if time constrained.

Beat together softened cream cheese, sour cream, vinegar, black pepper, cayenne pepper and Worcestershire with a whisk until smooth. You can also use an electric hand mixer, but it’s a good arm workout 💪🏼

Finely chop the cooled, caramelized onions and mix them into the cream cheese mixture. Add kosher salt to taste if needed.

Dip will keep in fridge for up to five days, but take out of fridge 30 minutes before serving to bring to room temperature. When ready to serve, sprinkle the chives on top (got to get your greens in) and very important: serve with wavy chips 💫