This delicious and creamy barefoot contessa pan-fried onion dip is a quick and easy appetizer, perfect for any gathering. Made with sweet caramelized onions and a blend of common ingredients like sour cream and mayonnaise, it’s both simple and flavorful. Serve it with crispy mustard croûtes or your favorite chips for an irresistible snack.
Ingredients Needed
- 2 large yellow onions (about 3 cups sliced)
- 60g unsalted butter
- 60ml (vegetable oil
- ¼ tsp ground cayenne pepper
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 115g cream cheese, at room temperature
- 120ml sour cream
- 120ml good-quality mayonnaise
How To Make Pan-fried Onion Dip
- Slice the onions: Cut them in half, then slice into thin (3mm) half-rounds.
- Sauté the onions: Heat butter and oil in a large frying pan over medium heat. Add onions, cayenne, salt, and black pepper. Cook for 10 minutes, stirring occasionally.
- Caramelise the onions: Reduce heat to medium-low and cook for another 20 minutes, stirring occasionally, until golden brown and caramelised. Let cool.
- Mix the dip: In a mixing bowl, beat cream cheese, sour cream, and mayonnaise until smooth.
- Add the onions: Stir in the cooled onions and mix well. Taste and adjust seasoning if needed.
- Serve: Best served at room temperature with crisps, crackers, or vegetable sticks.
Recipe Tips
- Caramelize the onions properly: Cook the onions slowly over medium-low heat until they’re golden brown and sweet. This process enhances the dip’s flavor.
- Use room temperature dairy products: Ensure the cream cheese is at room temperature before mixing to achieve a smooth, lump-free dip.
- Season to taste: After mixing all ingredients, taste the dip and adjust the seasoning with salt and pepper as needed.
- Chill before serving: Let the dip rest in the refrigerator for at least an hour to allow the flavors to meld together.
- Serve at room temperature: Take the dip out of the fridge about 30 minutes before serving for the best texture and flavor.
How To Store Leftovers
Transfer leftover Pan-Fried Onion Dip to an airtight container and refrigerate for 3 minutes.
Nutrition Facts
Serving Size: 2 tablespoons
- Calories: 60
- Total Fat: 5g
- Saturated Fat: 3.5g
- Cholesterol: 20mg
- Sodium: 150mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 2g
- Protein: 1g
Try More Recipes:
Barefoot Contessa Pan-fried Onion Dip
Description
This delicious and creamy barefoot contessa pan-fried onion dip is a quick and easy appetizer, perfect for any gathering. Made with sweet caramelized onions and a blend of common ingredients like sour cream and mayonnaise, it’s both simple and flavorful. Serve it with crispy mustard croûtes or your favorite chips for an irresistible snack.
Ingredients
Instructions
- Slice the onions: Cut them in half, then slice into thin (3mm) half-rounds.
- Sauté the onions: Heat butter and oil in a large frying pan over medium heat. Add onions, cayenne, salt, and black pepper. Cook for 10 minutes, stirring occasionally.
- Caramelise the onions: Reduce heat to medium-low and cook for another 20 minutes, stirring occasionally, until golden brown and caramelised. Let cool.
- Mix the dip: In a mixing bowl, beat cream cheese, sour cream, and mayonnaise until smooth.
- Add the onions: Stir in the cooled onions and mix well. Taste and adjust seasoning if needed.
- Serve: Best served at room temperature with crisps, crackers, or vegetable sticks.
Notes
- Caramelize the onions properly: Cook the onions slowly over medium-low heat until they’re golden brown and sweet. This process enhances the dip’s flavor.
- Use room temperature dairy products: Ensure the cream cheese is at room temperature before mixing to achieve a smooth, lump-free dip.
- Season to taste: After mixing all ingredients, taste the dip and adjust the seasoning with salt and pepper as needed.
- Chill before serving: Let the dip rest in the refrigerator for at least an hour to allow the flavors to meld together.
- Serve at room temperature: Take the dip out of the fridge about 30 minutes before serving for the best texture and flavor.