Walla Walla Sweet Onion DIP
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
An elevated version of the classic onion dip made with caramelized sweet onions and topped with crispy fried onions. Perfect for parties and best enjoyed with potato chips.
Ingredients
- 59.1 ml canola oil
- 29.6 ml unsalted butter
- 3 large sweet onions sliced
- 29.6 ml sugar
- 9.86 ml kosher salt
- 4.93 ml freshly ground black pepper
- 1 small sweet onion
- 473 ml buttermilk
- 0.25 Cornmeal Dredge
- Canola oil for frying
- Kosher salt
- freshly ground black pepper
- 170 g cream cheese at room temperature
- 177 ml sour cream at room temperature
- 177 ml mayonnaise
- 2 pinch cayenne
- Smoked paprika for garnish
Nutrition (per serving, estimated)
Estimated based off 13 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 135 mg
- Iron: 0.41 mg
- Magnesium: 20.2 mg
- Phosphorus: 120 mg
- Potassium: 265 mg
- Zinc: 0.57 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml canola oil
- 29.6 ml unsalted butter
- 29.6 ml sugar
- 9.86 ml kosher salt
- 4.93 ml freshly ground black pepper
- 1 small sweet onion
- 473 ml buttermilk
- 0.25 Cornmeal Dredge
- Kosher salt
- freshly ground black pepper
- 177 ml mayonnaise
- 2 pinch cayenne
Prepare
- Slice 3 large sweet onions
- Canola oil, for frying
- 170 g cream cheese, at room temperature
- 177 ml sour cream, at room temperature
- Smoked paprika, for garnish
Let's Cook
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Step 1.
In a large sauté pan over medium-high heat, heat ¼ cup canola oil and 2 tablespoons unsalted butter until the butter has melted. Add 3 large sliced sweet onions (about 6 cups) and sprinkle with 2 tablespoons sugar, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Stir to coat the onions with the oil and butter.
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Step 2.
Reduce the heat to medium-low and cook the onions, stirring every few minutes, until they are dark and caramelized, 35 to 40 minutes. Transfer the caramelized onions to a medium bowl to cool completely.
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Step 3.
While the onions caramelize, prepare the fried onions. Slice 1 small sweet onion ½ inch thick and separate into rings. Place the rings in a large bowl, pour 2 cups buttermilk over them, and let soak for at least 15 minutes (or up to 24 hours in the refrigerator).
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Step 4.
When ready to fry, spread the Cornmeal Dredge on a pie pan or plate and place it near the stove. Line another plate with paper towels. In a large cast-iron skillet or saucepot, heat 2 inches of canola oil over medium heat until it reaches 350°F on a deep-fry thermometer.
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Step 5.
Working in small batches, use your hands to pull onion rings from the buttermilk, letting excess drip off, and dredge them in the cornmeal. Gently place the coated rings in the hot oil and fry for 4 minutes, flipping once, until golden brown. Remove with tongs or a slotted spatula and drain on the paper towel-lined plate. Season immediately with salt and pepper. Repeat with remaining onions.
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Step 6.
In a large serving bowl, combine 6 ounces room-temperature cream cheese, ¾ cup room-temperature sour cream, ¾ cup mayonnaise, and 2 pinches cayenne. Add the cooled caramelized onions and mix until combined. Adjust seasoning with salt and pepper if needed.
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Step 7.
Top the dip with the fried onions and a sprinkling of smoked paprika. Serve immediately with potato chips (preferably Ruffles).