Ina Garten Caramelized Onion Dip

This started as a fridge-clearing experiment. I had half a tub of sour cream, one lonely onion, and no plan. But then I remembered Ina’s trick: take your time with the onions. Let them truly caramelize—slow and golden, not just “browned.”

What came out of that pan was more than a dip. It was a little bit of magic.

What Surprised Me

Most onion dips rely on seasoning packets. Ina starts with real onions—sliced thin, coaxed into sweetness with butter and a touch of cayenne. It’s the kind of flavor that feels layered, not loud.

And when you fold those onions into a base of cream cheese, sour cream, and mayo? It’s rich, yes—but balanced in that quietly impressive way Ina does so well.

My Ingredient Notes

• Yellow onions (2 large) – Slice them evenly, about 1/8 inch thick. Thinner = faster, deeper caramelization.
• Unsalted butter + vegetable oil – Butter for flavor, oil to keep it from burning. It’s not too much; they get drained into the onions.
• Cayenne (¼ tsp) – Don’t skip this. It’s not spicy—it just adds warmth.
• Cream cheese (4 oz, room temp) – This gives the dip structure. Cold cream cheese won’t blend.
• Sour cream + mayo (½ cup each) – I use full-fat for both. It’s worth it.
• Kosher salt + black pepper – Season the onions and the base. Taste at the end and adjust.

Safe Substitutions

• Greek yogurt instead of sour cream – Worked fine. A little tangier, slightly lighter.
• Red onions – Not quite as sweet, but added a nice edge. Just go slow when cooking.
• Dijon mustard (½ tsp) – Tried this once stirred into the base. Not traditional, but gave it a little bite. Ina wouldn’t mind.

Lessons From My Stove

What Went Wrong	Why It Happens	How to Fix It
Onions burned	Heat was too high	Keep it medium-low after the first 10 minutes
Dip was grainy	Cream cheese too cold	Let it fully soften before mixing
Oily texture	Didn’t let onions cool	Cool to room temp before folding them in

How to Make Ina Garten’s Caramelized Onion Dip

1. Slice onions into half-rounds, about ⅛” thick. You’ll get roughly 3 cups.
2. Sauté onions with butter, oil, cayenne, salt, and pepper over medium heat for 10 minutes.
3. Reduce heat to medium-low and cook 20 more minutes, stirring occasionally, until deeply golden.
4. Let onions cool to room temperature.
5. Mix mayo, sour cream, and softened cream cheese until smooth. A stand mixer helps here.
6. Fold in the onions, taste, and adjust seasoning.
7. Serve at room temp with crackers, chips, or crudités.

Tiny Habits, Better Results

• Let the onions cool completely—if they’re warm, the dip will separate.
• Use a silicone spatula to fold gently. You want little ribbons of onion throughout, not mush.
• Make it a few hours ahead. The flavor deepens as it rests.

What Pairs Well

• Chips: Kettle-cooked, thick-cut, or pita chips
• Veggies: Belgian endive, cucumbers, or roasted potatoes
• Other bites: Cheese board companion, or tucked in a roast beef sandwich

Leftover Notes

• Fridge: Lasts 5–7 days in a sealed container.
• Freezer: Technically yes, but it changes texture. Best fresh.

Reader Qs Answered

Q: Can I make this ahead?
A: Yes—ideally a few hours ahead. The flavors meld beautifully over time.

Q: Can I caramelize the onions faster?
A: Not really. High heat = bitter onions. Give it the full 30 minutes.

Q: Can I use sweet onions?
A: You can, but I found them almost too sweet. Yellow onions strike the right balance.

Q: How do I make this lighter?
A: Use Greek yogurt for the sour cream, light mayo, and skip the cream cheese. It won’t be quite the same, but it still works.

Try More Recipes:

• Ina Garten Guinness Brown Bread
• Ina Garten Smoked Salmon Dip
• Ina Garten Zucchini Au Gratin