Chunky French onion dip
Recipe Mari Loewen, Styling Carol Dudar, Photography Stacey Brandford
Chunky, golden, and wildly addictive. This French Onion Dip starts with slow-cooked onions in butter and olive oil until deeply caramelized, then folded into a creamy mix of sour cream, mayo, and a splash of lemon. Rich, tangy, and perfectly salty—serve with chips, crostini, or anything that needs a little extra love.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 large yellow onion, roughly chopped
1⁄2 cup sour cream (swap 1/4 cup for Greek yogurt for a little tang, less richness)
1⁄2 cup mayonnaise
3 teaspoons fresh lemon juice
Sea salt and freshly ground pepper, to taste
1 teaspoon chives, finely diced for serving
In a large skillet, melt butter and olive oil over medium-high heat. Add chopped onions and cook for 2–3 minutes until they soften. Lower the heat and cook, stirring now and then, for 20–25 minutes until onions are soft and golden.
Remove from heat and let cool.
In a medium bowl, mix sour cream, mayo, and lemon juice. Stir in the cooled caramelized onions. Add salt and pepper to taste. Transfer dip to a serving dish, garnish with a sprinkle of diced chives, and serve with kettle chips and crackers.
Makes about 1½ cups.
