Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com

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Credit: Thayer Allyson Gowdy

Recipe Summary

Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Make ahead: Up to 2 days and chill.

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

Nutrition Facts

69 calories; calories from fat 62%; protein 1.5g; fat 4.8g; saturated fat 2.1g; carbohydrates 5.6g; fiber 0.8g; sodium 94mg; cholesterol 6.6mg.
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