Photo: Thayer Allyson Gowdy
Makes 2 cups

Time: 30 minutes, plus chilling time. Make this addictive dip at least an hour ahead of time to let the flavors develop—and serve with enough potato chips to scoop up every last bit.

How to Make It

Step 1

Heat oil in a large nonstick frying pan over medium heat. Add onions and cook, stirring occasionally, until brown, sticky, and caramelized, about 20 minutes. If the pan starts to burn, reduce heat to medium-low and add 1 tbsp. water, stirring well. Transfer onions to a small bowl and chill until cold, about 1 hour.

Step 2

Reserve 1 tbsp. onions. In a food processor, pulse remaining onions, sour cream, buttermilk, and salt just until combined. Transfer to a serving dish, top with reserved onions, and chill at least 1 hour.

Step 3

Make ahead: Up to 2 days and chill.

Step 4

Note: Nutritional analysis is per 2-tbsp. serving.

Ratings & Reviews

Bonitoflake77's Review

November 01, 2013
Way better than the stuff in a jar or a tub at the grocery store. Totally worth the effort! A delicious snack with potato chips and perfect for Sunday football parties!

janliao's Review

June 21, 2009
Easy recipe. Used Vidallia's. A bit on the bland size, but made even better with Maui Onion flavored Hawaiian potato chips.

CountryMouse's Review

June 08, 2009
Simple to make & very tasty. Best to make a day ahead. I used fat free sour cream, and did not have buttermilk on hand, so I substituted plain yogurt for the buttermilk. It was delicious. Unless you are having a huge party, could cut the recipe in half.