Easy Homemade French Onion Dip - Better than a Mix!
This real food onion dip is a total game-changer - it's WAY more tasty than using a mix and takes just a few minutes to make with 5 simple ingredients.
Servings: 2 cups
Calories: 55kcal
Equipment
- large skillet
Ingredients
- 1 tablespoon olive oil
- 1 ¼ cup chopped onion, about 1 small onion
- 1 garlic clove, minced
- 1/2 teaspoon salt or more to taste
- 1/2 teaspoon coarse black pepper
- 8 ounces cream cheese cut into pieces (Neufchatel or regular*)
- 1/2 cup sour cream
- milk if needed for consistency
Instructions
- Heat oil in a large skillet over medium-low heat. Add onions, garlic, salt and pepper, and cook 8-10 minutes, stirring occasionally, until the onions are soft and starting to brown. Turn off heat, but leave pan on the burner.
- Add the cream cheese and sour cream to onion mixture and stir until cheese is melted and ingredients are combined. Note: you can add a teaspoon or so of milk (when using regular, more firm cream cheese I always add about a tablespoon of milk).
- Scrape into a serving bowl, cover and refrigerate at least 30 minutes to 1 hour before serving.**
Notes
*Using the Neufchatel variety is softer than regular cream cheese so usually doesn't need the extra milk. Any cream cheese will work.
**If refrigerating longer the dip may thicken too much - heat gently, microwave or stovetop, with a teaspoon or so of milk, stirring until desired consistency.
Storage: This keeps about 5-7 days refrigerated in a covered container.
Substitutions: You can use 1/3 more sour cream and 1/3 less cream cheese for a thinner consistency. If you don't have sour cream, you can add an equal amount of mayonnaise or yogurt (along with a bit of milk), though the flavor and consistency may be different.
Nutrition
Serving: 2tablespoons | Calories: 55kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 146mg | Potassium: 63mg | Fiber: 1g | Sugar: 2g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
