Onion Dip Recipe


Nutrition

Cal/Serving: 328
Daily Value: 16%
Servings: 6

Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat32g49%
Saturated19g95%
Trans0g0%
Carbs8g3%
Fiber1g4%
Sugars4g0%
Protein4g8%
Cholesterol92mg31%
Sodium156mg7%
Calcium95mg9%
Magnesium13mg3%
Potassium193mg6%
Iron0mg2%
Zinc0mg3%
Vitamin A1129IU23%
Vitamin C4mg7%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg7%
Niacin (B3)0mg1%
Vitamin B60mg5%
Folic Acid (B9)17µg4%
Vitamin B120µg4%
Vitamin D1µg0%
Vitamin E1mg3%
Vitamin K5µg6%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Mellissa Sevigny

This is the dip that started it all. After Lipton's Onion Soup Mix hit the commercial grocery store scene in 1952, it was only a matter of time before someone thought to mix it with a little sour cream. While we have an unknown California cook to thank for thinking of it in 1954, our version is homemade. Sorry, Lipton. 

5
Ratings4

INGREDIENTS

  • 6 tablespoons unsalted butter
  • 2 medium onions, diced
  • 8 ounces cream cheese
  • 1 cup sour cream
  • 1 tablespoon garlic powder
  • 2 tablespoons chopped chives
  • Kosher salt and black pepper, to taste

DIRECTIONS

In a small skillet, melt the butter and add the onions. Season with salt and pepper to taste and caramelized until the onions are a light golden brown, about 25 minutes. Remove the onions from the skillet. Add 1/2 the onions to a food processor with the cream cheese, sour cream, and garlic powder and process until smooth. Fold in the reason of the onions with the chives, season with salt and pepper to taste, and serve. 

Recipe Details

Servings: 6

Notes and Substitutions:

Special thanks to Mellissa Sevigny of I Breathe I'm Hungry for helping us test this recipe. 



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