Name: Homemade Roasted Onion Dip
Prep time: 15 min
Cook time: 30 min
Total time: PT-482983H51M41S
Cuisine: American
Ingredients: 2 medium brown/yellow onions; 1 tablespoon olive oil; 1/8 teaspoon fine sea salt; 1/8 teaspoon granulated sugar; 1/8 teaspoon garlic powder; 1 tablespoon mayonnaise; 2/3 cup sour cream; 1 1/2 tablespoons finely chopped chives, plus more for topping; fresh lemon juice, to taste (optional for extra tang)

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Recipe

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Homemade Roasted Onion Dip

Yield: ~6 servings

Prep: 15 minutesCook: 30 minutesTotal: 45 minutes plus 4 hours chill time

This Homemade Roasted Onion Dip is a simple make-ahead appetizer that tastes just like sour cream and onion chips! Serve chilled for a creamy and delicious crowd-pleasing dip that’s perfect for gameday, or any gathering!

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Ingredients

2 medium brown/yellow onions
1 tablespoon olive oil
1/8 teaspoon fine sea salt
1/8 teaspoon granulated sugar
1/8 teaspoon garlic powder
1 tablespoon mayonnaise
2/3 cup sour cream
1 1/2 tablespoons finely chopped chives, plus more for topping
fresh lemon juice, to taste (optional for extra tang)

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Instructions

Roast the onions: Preheat the oven to 390F and line a rimmed sheet pan with parchment paper. Cut the onions (2) into wedges and transfer to the baking sheet. Toss with the olive oil (1 tablespoon), salt (1/8 teaspoon) and sugar (1/8 teaspoon), breaking the wedges up into individual petals as you stir. Roast the onions for 30 minutes, stirring every 10 minutes, until the edges are charred and the onions are soft. Set aside to cool.
Blend the dip: Once the onions are cool to the touch, pulse 2/3 of them in a mini food processor or blender with the garlic powder (1/8 teaspoon) and mayonnaise (1 tablespoon) until finely chopped. Add the sour cream (2/3 cup) and blend until you have an almost smooth dip.
- Alternatively, if you do not have a food processor, you can finely mince the onions on a cutting board until they nearly form a paste of small uniform pieces, then proceed with mixing the rest of the ingredients in a bowl. The finer you mince, the more roasted onion flavor there will be in the dip.
Finish & chill: Roughly chop the remaining roasted onions on a cutting board. Stir them into the dip along with the chives (1 1/2 tablespoons, finely chopped), a little more salt (~1/8 teaspoon) and optional lemon juice (~1/2 tablespoon) to taste. Chill the dip for at least 4 hours, or preferably overnight before serving.
Serve & store: Serve chilled with a sprinkle of chives over the top for garnish. Pair with sea salt crackers or plain ruffled potato chips. Leftovers can be kept in an airtight container in the fridge for up to 4 days.