Pan-Fried Onion Dip

By Kath Dedon

Next Sunday is Super Bowl Sunday. Are you looking for a dish to share at a Super Bowl party? I recommend that you consider Ina Garten’s Pan-Fried Onion Dip!

Onion Dip has been around for decades, but we used to stir dry onion soup mix into sour cream to make it.  I can’t lie; I loved that dip! Today, though, I prefer to use more natural ingredients. I’d had my eye on Ina’s Pan-Fried Onion Dip for quite a while. I decided to make it for a New Year’s Day party.

Of course, it was no surprise that the pan-fried onions made a dip that was much better than a dip made with a mix.  The dip was well-received at the party, and I would definitely make it again.

I kept it retro and served the Pan-Fried Onion Dip with potato chips. Delicious!

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Pan-Fried Onion Dip

(Adapted from Ina Garten’s recipe online.)

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(print the recipe)

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Don’t try to rush the onions. Keep the heat low to reach the stage where they are browned and caramelized, but not burned.

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2 large yellow onions

¼ teaspoon ground cayenne pepper

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 tablespoons unsalted butter

¼ cup vegetable oil (I used avocado oil.)

4 ounces cream cheese, at room temperature

½ cup sour cream

½ cup mayonnaise

½ teaspoon Worcestershire sauce (Optional. I added it for a bit of umami.)

1. Peel the onions. Cut them in half from top to bottom (through the root end). Cut off the roots. Slice the onions into 1/8-inch half-rounds. Put them in a large bowl.
2. Add the cayenne pepper, salt, and black pepper and stir so the seasonings are well-distributed.

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3. Heat a large skillet over medium heat.

4. Add the butter and oil to the hot skillet. When the butter has melted, add the onions. Cook, stirring often for about 10 minutes.

5. Turn the heat down to medium-low and continue to cook the onions, stirring occasionally, for 20 – 30 minutes more. The onions will become browned when they are done.

6. Remove the pan from the heat and let the onions cool a bit.

7. Put the cream cheese, sour cream, and mayonnaise in a food processor. Process until smooth.

8. Add the onions and Worcestershire sauce to the food processor. Process until the onions are mixed in well and cut up a bit.

9. Serve with potato chips.

10. Can be made ahead and refrigerated. When it’s time to serve, bring it back to room temperature so the cream cheese can soften again.

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