This post is sponsored by Shamrock Farms, a local dairy farm I love to support!
Just a little suggestion in case you are in need of a really good dip for your March Madness kind of get together – Make this Roasted Garlic and Caramelized Onion Dip! It is reminiscent of that classic French Onion Dip we all grew up with, but with so much more going on.
First, sweet yellow onions are thinly sliced, and slowly caramelized in a Dutch oven with a little oil and balsamic vinegar. As they cook, they become even sweeter. The flavor this step adds to the Roasted Garlic and Caramelized Onion dip is unbelievable!
While your oven is on, might as well wrap a head of garlic in foil and roast it up right alongside the onions. The flavor of the roasted garlic also becomes mellow and sweet.
Once the onions are caramelized and the garlic is roasted, you are ready to throw the dip together. For the creamy base, we are using Shamrock Farms sour cream. The texture of Shamrock Farms sour cream is perfect for this dip, so smooth and creamy! They are a local family-owned dairy that I love to support and has been operating in Arizona since 1922. They don’t use any growth hormones, and all products go through rigorous purity testing. Really good milk makes even better sour cream!
I used a covered Dutch oven on the center rack of my oven at 400 degrees to caramelize the onions. This is a great way to get them really nice and brown without burning them or having to watch them closely on the stovetop. You’ll know they are ready when they have reduced down and are a deep golden brown color.
Once we have our creamy base of sour cream, cream cheese and mayonnaise mixed together, it’s time to add some flavor. A little salt and pepper, some Worcestershire, fresh parsley, and dried onion powder add depth.
Stir in the roasted garlic and caramelized onion, and pop that dip into the refrigerator until you are ready to serve. It’ll keep for a few days – if you have any leftovers.
I don’t keep chips in the house because they are just a little bit dangerous for me, but this Roasted Garlic and Caramelized Onion Dip is definitely a special occasion that calls for the high-quality, salty, crinkle cut chips. Set that beautiful bowl of dip on a platter, pile the chips all around, and watch everyone dive in!
I think one of my favorite things about this dip is that it reminds me of the French Onion Dip I grew up eating as a kid, but the layers of flavors have so much more to offer. It’s worth the extra effort to make everything from scratch. Enjoy, friends!Print
- 2 large yellow onions, thinly sliced
- 2 tablespoon oil
- 2 tablespoons balsamic vinegar
- 1 head of garlic
- 16 ounces Shamrock Farms sour cream
- 4 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried onion powder
- 1 teaspoon Worcestershire
- 1–2 tablespoons chopped fresh parsley
- Preheat oven to 400 degrees. Place thinly sliced onions (I use a mandolin) into a Dutch oven. Add oil and balsamic and stir to coat. Place the lid on the Dutch oven and place in the center rack of the oven. Cook for 15 minutes and then stir.
- While the onions are cooking, slice 1/4 inch off the top of the head of garlic, so the cloves are exposed but stay intact. Drizzle a teaspoon of oil on top, and wrap in foil. After the onions have cooked for 15 minutes, place the wrapped garlic on the oven rack next to the Dutch oven to roast. It should take about 30-40 minutes to soften completely.
- Continue to cook the onions in the oven stirring every 15-20 minutes, until they have reduced to about 1 1/2 cups and are a deep golden brown color. This should take about 50-60 minutes.
- When the garlic is roasted and the onions are caramelized, allow them to cool at room temperature while you prepare the rest of the dip.
- In a large mixing bowl, stir together Shamrock Farms sour cream, softened cream cheese, mayonnaise, salt, pepper, onion powder, Worcestershire, and fresh parsley. Squeeze the roasted garlic out of the skin and chop along with the caramelized onions into small pieces. Stir the garlic and onion bits into the sour cream mixture.
- Refrigerate until ready to serve. Top with additional fresh parsley if desired, and serve with potato chips.