Caramelized Onion Dip With Garden Vegetables
15m prep 28m cook 43m ready
A creamy dip with caramelized onions, served with fresh garden vegetables. The hint of sweetness makes it a hit with kids.
Ingredients
- 29.6 ml unsalted butter
- 2 medium yellow onions finely chopped
- Kosher salt and freshly ground black pepper
- 22.2 ml balsamic vinegar
- 4.93 ml packed light brown sugar
- 113 g cream cheese cut into chunks, at room temperature
- 237 ml sour cream
- 78.9 ml mayonnaise
- 9.86 ml Worcestershire sauce
- 1.23 ml onion powder
- 1.23 ml garlic powder
- Cucumber slices or spears (Persian cucumbers are nice)
- Zucchini spears
- Baby rainbow carrots or carrot spears
- Radishes trimmed and quartered (if large)
- Small celery stalks (with some baby leaves)
- Sugar snap peas
Nutrition (per serving, estimated)
Estimated based off 14 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 68.7 mg
- Iron: 0.36 mg
- Magnesium: 12 mg
- Phosphorus: 59.1 mg
- Potassium: 196 mg
- Zinc: 0.32 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 29.6 ml unsalted butter
- Kosher salt and freshly ground black pepper
- 22.2 ml balsamic vinegar
- 4.93 ml packed light brown sugar
- 237 ml sour cream
- 78.9 ml mayonnaise
- 9.86 ml Worcestershire sauce
- 1.23 ml onion powder
- 1.23 ml garlic powder
- Cucumber slices or spears (Persian cucumbers are nice)
- Zucchini spears
- Baby rainbow carrots or carrot spears
- Small celery stalks (with some baby leaves)
- Sugar snap peas
Prepare
- 2 medium yellow onions, finely chopped
- 113 g cream cheese, cut into chunks, at room temperature
- Radishes, trimmed and quartered (if large)
Let's Cook
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Step 1.
In a large frying pan over medium heat, melt 2 tablespoons unsalted butter. Add the finely chopped yellow onions and a big pinch of kosher salt, stirring to combine. Cover the pan and cook, stirring every so often, until the onions are golden brown and softened, about 25 minutes. If they start to brown too quickly, reduce the heat.
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Step 2.
Add 1½ tablespoons balsamic vinegar and 1 teaspoon packed light brown sugar to the onions. Continue to cook, uncovered and stirring occasionally, until the mixture is well browned and sticky, about 3 minutes. Remove from the heat and set aside to cool completely.
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Step 3.
While the onions cool, in a medium mixing bowl, beat 4 ounces cream cheese (cut into chunks, at room temperature) and 1 cup sour cream with an electric mixer until smooth and well combined, about 2 minutes.
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Step 4.
Add the cooled onions, ⅓ cup mayonnaise, 2 teaspoons Worcestershire sauce, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder to the cream cheese mixture. Stir to combine. Season with salt and freshly ground black pepper as needed.
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Step 5.
Transfer the dip to a small serving bowl and place the bowl on a platter. Arrange an assortment of vegetables (such as cucumber slices or spears, zucchini spears, baby rainbow carrots or carrot spears, radishes trimmed and quartered if large, small celery stalks with some baby leaves, and sugar snap peas) alongside it for serving.
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