Ingredients
2 tbsp. unsalted butter
2 tbsp. vegetable oil
2 large yellow onions (1 3/4 lb. total), thinly sliced
Kosher salt
1/2 c. (4 oz.) cream cheese, room temperature
1/2 c. (4 oz.) sour cream
1/3 c. mayonnaise
Freshly ground black pepper
2 tbsp. sliced chives
Potato chips, such as Ruffles, for serving
Preparation
Step 1In a large skillet over medium heat, melt butter. Swirl in oil. Add onions and 1/2 teaspoon salt. Cook, stirring occasionally, until beginning to break down and soften, 10 to 12 minutes. Reduce heat to medium-low and cook, stirring occasionally, until golden and deeply caramelized, 40 to 55 minutes more. Transfer to a medium bowl and let cool completely.Step 2Stir in cream cheese, sour cream, and mayonnaise; season with salt and pepper. Top with chives. Serve with chips alongside.
Different varieties of onions lend different flavor profiles when caramelized. All onions release some of their natural sugars when cooked and become much sweeter when caramelized. Sweet onions—like Vidalias or Maui—really do have a sweeter flavor and lack the sharpness that you find in yellow or red onions, so their sweetness becomes quite concentrated when cooked down. Yellow and red onions both have more of a bite when caramelized, yellow being the more mild of the two. Whatever variety you choose, it will be nice and flavorful. Ruffles are our potato chip of choice since they’re sturdy enough to hold up to the dip, but any of your favorite lightly seasoned chips will work great here. Throw some crudités like celery, carrots, and radishes into the mix for something light and fresh. And if you’re hosting a larger crowd, double this recipe. If you have any leftovers, they will stay fresh in an airtight container in the refrigerator for about 2 days—you can thank us later. Made this party dip? Let us know how it went in the comments below!