Need something to bring to a March Madness party this weekend? Skip the conventional six-pack in favor of onion dip, a classic crowd-pleaser. Whether you opt for a simple rendition or a more sophisticated version with slow-caramelized onions, exotic spice, and handmade chips, winning and losing spectators alike will get behind the dip's cool, tangy, melt-in-your-mouth creaminess. Become the star of the party when you read more.
From Everyday Food
Ingredients
1 tablespoon olive oil
2 Vidalia onions (1 pound total), finely chopped
Coarse salt and ground pepper
1 cup reduced-fat sour cream
2 ounces reduced-fat bar cream cheese, room temperature
1 1/2 teaspoons white-wine vinegar
1/4 cup finely chopped chives
Chips, for serving
Directions
- In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.
- In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips.
Makes 2 cups.
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From Bon Appétit
Ingredients
Dip:
2 tablespoons vegetable oil
3 cups chopped sweet onions (such as Vidalia or Maui; about 2 medium)
1 1/2 teaspoons garam masala
1 cup crème fraîche or sour cream
Chopped fresh chives
Pita crisps:
1/2 bunch fresh cilantro
1/4 cup extra-virgin olive oil
2 garlic cloves, crushed
6 pita breads
Directions
- Make dip: Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes.
- Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes.
- Add garam masala; stir 1 minute. Transfer to small bowl and cool completely.
- Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. Can be made up to 2 days ahead.
- Make pita crisps: Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons.
- Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.
- Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. Can be made 1 day ahead and stored at room temperature.
- Sprinkle dip with chives; place on platter. Surround with pita crisps.
Serves 8.
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Meltin Pot
Buffalo London
Eric Van Peterson
drooling
1I love onion dip!
2Those both sound good. But why is one beginner and one expert? They both have the same process, one just calls for a more obscure ingredient.
3No, the REAL beginner method is to take a packet of lipton onion soup mix and dump it into a tub of sour cream. Now THAT's beginner (and, while horrible for you rather tasty in its simplicity).
4These sound super yummy, but here's my recipe that takes about 4 minutes to make. I get a TON of compliments on it and people are always asking me to bring it to BBQ's etc.
1 packet Onion Soup Mix
2 16 oz containers of Sour Cream (I use Daisy brand, one light and one regular)
2 Tbsp Cottage Cheese (Lowfat)
Lemon Juice to taste
Mix everything together in large bowl. Dip should be a light latte color and taste very creamy. If it's darker add more sour cream, lighter add more onion dip mix (by the teaspoon)
Serve with veggies, chips, pretzels, pita or pita chips. Present in large bowl with leafy green lettuce or red cabbage underneath.
Enjoy!
5It is worth it to take the time to caramelize the onions! I usually add shallots, as well as cream cheese, a shot of smoked paprika and a healthy dose of freshly ground white pepper.
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