Caramelized Onion Dip
Caramelized Onion Dip
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This dip is perfect for football season or to enjoy around the holidays! Make it a day ahead of time, then break out the chips, celery, or carrots and enjoy. Rich, creamy, and loaded with slow-caramelized onions — this one disappears fast every single time you put it out.
🧅 The Dip
- 2 TBSP butter
- 2 lbs yellow onions, sliced very thin
- 2 tsp Heath Riles SPG Rub (divided)
- 2 TBSP balsamic vinegar
- 1 block (8 oz) cream cheese
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
🥕 For Dipping
- Potato chips
- Celery sticks
- Carrots
- Crackers
- Chopped green onions (garnish)
How to Make It
- Caramelize the onions — melt butter over low/medium heat in a 12" frying pan. Add thinly sliced onions and cook low and slow, stirring often with a spatula, until softened and golden brown. Be patient — this takes time and that's what makes it great.
- Once the onions are golden, add 1 tsp SPG and the balsamic vinegar. Stir and cook for 5 more minutes, then remove from heat. Let cool completely.
- In a mixing bowl, combine the cream cheese, mayo, and sour cream. Add the remaining 1 tsp SPG, garlic powder, and Worcestershire sauce. Blend smooth with a hand mixer.
- Once cooled, add the onions to a blender and pulse until broken down into smaller pieces — you still want some texture.
- Fold the onions into the cream cheese mixture and combine completely. Garnish with chopped green onions.
- Cover and chill for at least 2 hours before serving — overnight is even better. The flavor just keeps getting better.
- Low and slow is the only way for the onions — crank up the heat and you'll get burnt onions, not caramelized ones. Give them 30–40 minutes and keep stirring.
- Slice the onions as thin as you can get them. A mandoline makes quick work of 2 lbs.
- The balsamic vinegar adds a subtle sweetness and depth — don't skip it.
- Pulsing the onions in the blender (not full blending) gives you small pieces throughout the dip instead of one big chunk — better texture in every bite.
- Make this the day before your party. Overnight in the fridge makes it even better and takes the stress off game day.
- The Heath Riles SPG is the secret seasoning here — it seasons both the onions AND the dip base.
Serve It Up
Set this out with a big bowl of ridged potato chips, some celery and carrot sticks, and a sleeve of crackers. Serve it in a hollowed-out bread bowl for a showstopping presentation at your next tailgate or holiday party. However you serve it — this one never comes home with leftovers.
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