Ina Garten Pan-Fried Onion Dip

Ina Garten pan-fried onion dip is an easy party appetizer made with slowly caramelized onions, cream cheese, sour cream and mayonnaise, ready in 45 minutes. Save this easy party dip for game day, potluck night or holiday gatherings, because it's creamy, make-ahead friendly and great with chips.

Give the onions their full 30 minutes in the pan, stirring now and then until they turn deep brown. Rush them and you get sharp, pale onions that taste raw against the creamy base.

Ina Garten built this dip as a homemade answer to the California onion dip she grew up on, trading the soup mix for onions caramelized in butter and oil. She suggests setting it out with Eli Zabar's potato chips, along with crisp raw vegetables and crackers.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Pan-Fried Onion Dip

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

210

kcal

Slow-cooked onions fold into a smooth blend of cream cheese, sour cream and mayonnaise. The result is a rich, sweet and savory dip with a little cayenne heat, best served at room temperature.

Ingredients

• 2 large yellow onions
  

• 4 tablespoons unsalted butter
  

• 1/4 cup vegetable oil
  

• 1/4 teaspoon ground cayenne pepper
  

• 1 teaspoon kosher salt
  

• 1/2 teaspoon freshly ground black pepper
  

• 4 ounces cream cheese, room temperature
  

• 1/2 cup sour cream
  

• 1/2 cup good mayonnaise
  

Directions

• Slice the onions: Cut 2 large yellow onions in half, then slice them into 1/8-inch-thick half-rounds. You should end up with about 3 cups of onions.
• Start the onions: Heat 4 tablespoons unsalted butter and 1/4 cup vegetable oil in a large sauté pan over medium heat. Add the onions, 1/4 teaspoon ground cayenne pepper, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then sauté for 10 minutes.
• Caramelize slowly: Reduce the heat to medium-low and cook for 20 more minutes, stirring occasionally. They're ready when the onions are browned and caramelized, so let them cool before mixing.
• Beat the base: Put 4 ounces room temperature cream cheese, 1/2 cup sour cream and 1/2 cup good mayonnaise in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth.
• Mix and season: Add the cooled onions to the creamy base and mix well. Then taste and adjust the seasonings.
• Serve: Serve the dip at room temperature. That way the creamy base stays soft and the onion flavor comes through.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why use both butter and oil to cook the onions?

Butter brings the flavor, while oil has a higher smoking point. Using both lets the onions brown slowly without the butter burning.

Can I make this onion dip ahead of time?

Yes, the flavors settle nicely after a few hours in the fridge. Pull it out about 30 minutes before serving, since the dip tastes best at room temperature.

What should I serve with pan-fried onion dip?

Potato chips are the classic choice, and homemade ones make it a real treat. Fresh vegetables and crackers work well too, so put out a mix.

Can I use a different mixer or mix it by hand?

A hand mixer works fine for the cream cheese base. You can also beat it by hand in a bowl with a sturdy spatula, as long as the cream cheese is soft and the mixture is smooth.

What's the most common mistake with this dip?

Cutting the cooking time short is the biggest one, because pale onions taste sharp instead of sweet. Keep the heat at medium-low for the second stage and stir now and then so nothing scorches.