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Caramelized Onion Dip with Potato Chips

Elizabeth Heiskell
Cook Time:
1 hr 40 mins
Prep Time:
10 mins

Chef notes

This onion dip reminds me of the store-bought onion dip my mother always bought for my sleepovers. This recipe is just satisfying but a whole lot more fancy.

Creamy onion dip can be made easily without resorting to packets of artificially flavored powdered soup mix. It just takes a little patience to let the onions cook to a rich, caramelized golden brown. This delicious dip is well worth the wait and can be made ahead of time.

Technique tip: Slowly sauté the onions with a little bit of salt to help extract the moisture from the onions and deepen their sweet flavor.

Swap option: You can always dip with raw vegetables for a healthier alternative.


  • 1/4 cup olive oil
  • 2 ounces (1/4 cup) salted butter
  • 2 large onions, very thinly vertically sliced (about 7½ cups)
  • 3/4 teaspoon table salt
  • 1/2 teaspoon black pepper
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise, such as Hellmann's
  • 1 teaspoon Worcestershire sauce
  • Homemade Potato Chips (recipe below), for serving
Homemade Potato Chips
  • 2 to 3 russet potato or your favorite variety of potato
  • vegetable oil, for frying
  • salt, for seasoning


For the Caramelized Onion Dip:


Heat the oil and butter in a large skillet over medium heat until butter melts. Add the onion and cook, stirring occasionally, until the onion is caramelized, about 50 minutes, reducing the heat as needed to prevent the onion from burning. Remove from heat, stir in the salt and pepper and cool to room temperature, about 15 minutes. Coarsely chop the onion mixture.


Combine the cream cheese, sour cream, mayonnaise and Worcestershire sauce in a bowl, stirring with a whisk until smooth. Fold in the onion mixture.


Cover and refrigerate until chilled, about 30 minutes. Serve with Homemade Potato Chips.

For the Homemade Potato Chips:


Peel potatoes and slice as thinly as you’d like your chips to be.


Rinse potato slices then soak them for about half an hour in a large bowl of cold water.


Drain the potato slices and dry them thoroughly with a clean kitchen towel or layers of paper towels.


In a large heavy pot, heat about 1/2 inch of vegetable oil. Add single layer of potato slices to the oil. Fry the potato slices until they are golden or brown, about 3 minutes per batch.


Using a slotted spoon or tongs, transfer the potato chips to layers of paper towels and sprinkle with salt or seasoning.