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Sweet Onion Dip

  • Author: Meagan


The bad news – this takes some time to prepare…the good news – you can make it ahead.  Sooo tasty (imagine what would happen if you added bacon!), and borrowed from Everyday Food – enjoy!



1 T. olive oil

2 large Vidalia onions, finely sliced and/or diced

1/2 t. EACH salt AND freshly ground pepper

1 c. sour cream AND 4 oz (1/2 pkg) cream cheese

2 t. white balsamic vinegar (or white wine vinegar)

1/4 c. finely chopped green onion (or chives)

green onion or chives for garnish

potato chips for serving


In a large skillet, heat the olive oil over medium heat and then add in the onion, salt and pepper.  Cook on no more than medium heat, stirring frequently for what could be 45 minutes.  You want the onions to slowly dehydrate, brown and caramelize, you don’t want them crispy.  When they are finished cooking, your over-loaded skillet of onions will be reduced to about 1 cup of onion goodness.  Allow this to cool to room temperature.

In a medium bowl, beat together the sour cream, cream cheese, vinegar and chives – I used my hand-mixer but I’m sure this could be done by hand.  Finally, add in the onions, give it all a good mix and scrape the dip into a serving bowl.  This is best chilled for a couple of hours (or overnight) – add a bit of garnish before serving.  I also think this would be brilliant as a spread to a beautiful sandwich!

  • Category: Appetizers, Make-ahead, Dip


From Meagan's Kitchen

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