Win everyone over with this creamy pan fried onion dip that nods to the 80’s classic in a truly elevated fashion. Quick to prepare and loaded with rich, slow cooked onions —perfect for parties, snacks, or holidays. This is a Barefoot Contessa classic that I’ve tweaked to be a little lighter yet still full of flavor.
This is a starter that works any time of year, from Christmas Eve to the Fourth of July, and begs to be served on a chilly afternoon in front of football. You can make it ahead, and have it ready to go with crudités, or our family favorite, Frito’s Scoops (or, the Trader Joe’s version, even better…).
Pan Fried Onion Dip
Creamy Pan Fried Onion Dip
Ingredients
- 2 large yellow onions
- 2 Tbsp unsalted butter
- 2 Tbsp Olive Oil
- 1/4 tsp ground cayenne pepper
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 oz cream cheese at room temperature
- 1/2 cup sour cream
- 1/2 cup good mayonnaise
- chopped fresh chives for finishing
Instructions
- Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 3 cups of onions.)
- Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.
- Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Finish with the chopped chives (if you like).
- Serve at room temperature.
Notes
This is a Barefoot Contessa Recipe that I've slightly tweaked using half fat when cooking the onions, and it's still divine. Her version is here: https://barefootcontessa.com/recipes/pan-fried-onion-dip
