With caramelized onions and bright herbs, this chip dip outshines the store-bought variety any day and is the perfect snack.
We are a pro chip and dip household. Whip a chip dip together when friends are over, for game day, or for a lazy dinner.
Everyone needs a good chip dip recipe that is easy to make and equally delicious. You can’t go wrong with a chip and dip bowl, and we hope you make this caramelized onion dip your new go-to.
This sour cream chip dip is ultra-creamy and highly-craveable, so have a bag of potato chips on hand. This chip dip recipe with sour cream is a go-to of ours for any party, game day, or really any gathering that gives us an excuse to make this.
Beautifully caramelized onions are gently mixed together with sour cream, full fat yogurt, and mayo along with fresh herbs.
How to make chip dip
The first step is to caramelize onions. Slice yellow onions into medium thickness half-moons. Heat some butter in a large non-stick skillet over medium heat.
Add onion and cook until golden brown, about 45 – 60 minutes, stirring occasionally. If the onions seem to be sticking to the pan, add a very small splash of water.
This may seem like a long time just for some onions in a dip, but I promise it’s worth it.
The key to beautiful caramelized onions is time, so unfortunately this part can’t be rushed. I usually put on a podcast, watch a show, or find something else to do while they cook.
Once your onions are caramelized- dark, soft, and fragrant- remove from heat and scoop them into a bowl. Next, you’ll add your other ingredients:
- Creamy, fatty things: We add a combo of Duke’s mayo, sour cream, and full-fat plain yogurt.
- Fresh herbs: Don’t be shy when adding chopped parsley, green onion, and dill.
- Seasoning: salt, freshly ground pepper, and garlic powder- that’s all you need.
How to make a chip dip without sour cream
Whether you’re trying to cut back on sour cream, your digestive system isn’t a fan, or simply don’t have it on hand- have no fear. You can still make it taste amazing.
Our recipe uses a combo of mayo, full fat yogurt, and sour cream. However you could completely omit the sour cream and add more yogurt or mayo.
Sour cream adds a nice tang to the dip, but definitely don’t need it. Play around with the proportions of mayo and full-fat yogurt to suit your taste buds.
Another alternative to sour cream is using cream cheese. Obviously using cream cheese will add more sweetness, but you could balance it out with the mayo and/or full-fat yogurt.
Different kinds of chip dips
The world of chip dip recipes is vast, diverse, and we are here for all of it. Who doesn’t love a chip and dip platter? When I dip, you dip, we dip.
Different kinds of dips recipes can make raw fruits, veggies, crackers, and chips more flavorful and fun.
Cheese dips can be cream cheese based or feature other cheeses like cheddar or parmesan and can be enjoyed with chips, apples, pretzels, and more.
Some of our favorite cheese dips include queso, spinach artichoke dip, cheesy skillet pizza dip, pimento cheese… I could be here all day.
There is also huge variation in the way dips are made- from baked in an oven to served cold. Our favorite baked dips include Buffalo chicken dip and bbq chicken dip.
Not all dips need to be loaded with cheese and dairy. Hello bean dips! You can’t go wrong with hummus or a bean dip made from refried beans. Seven layer dip anyone?
Try our amazing guacamole recipe next time you’re craving a healthy-ish dip. Other options include fresh salsa, tzatziki, Ranch Greek yogurt dip, and sweet potato hummus.
Let us not forget sweet dips like chocolate hummus, caramel apple dip, peanut butter dip, and oven smores dip. Cream cheese dip recipes are great for sweet dips.
When is national chip and dip day
Mark your calendars for this important holiday, folks: March 23. Not to be confused with National Potato Chip Day March 14. Truly a month for snacking.
- 3 medium yellow onions, halved and sliced
- 2 tb unsalted butter
- 1 cup sour cream
- 1 cup mayo
- ½ cup full fat yogurt
- 1 tsp garlic powder
- 1 tsp soy sauce
- ½ cup fresh herbs, chopped dill, green onion, parsley
- salt and pepper to taste
- Melt butter in large skillet over medium heat. Add the onions, stir to coat in butter, and sprinkle with salt. Let them cook long enough to brown (don’t stir too often), but not so long that they burn- about 20 – 30 minutes. At this point, you may want to lower the heat a little or add a splash of water to prevent sticking. Continue to cook and stir occasionally until onions are a rich brown color- about another 10 – 20 minutes. Remove from heat and let cool for 15 minutes.
- Roughly chop caramelized onions. In a large bowl, mix with sour cream, yogurt, mayo, herbs, and seasoning. Gently fold in caramelized onions.
- Enjoy at room temperature. Can last up to 3 days in the fridge. (The flavors develop after being refrigerated.)