Recipe courtesy of Mary Berg
French Onion Dip
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- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 15 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 475
- Total Fat
- 48 g
- Saturated Fat
- 18 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 82 mg
- Sodium
- 396 mg
Skip the store-bought dip and make it right at home!
- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 15 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 475
- Total Fat
- 48 g
- Saturated Fat
- 18 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 82 mg
- Sodium
- 396 mg
Ingredients
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Directions
- In a large skillet over medium heat, melt the butter. Add in the frozen onions, season with salt and pepper and cook, stirring frequently, until softened and starting to turn golden brown, 10 to 15 minutes.
- Turn the heat down to low and continue cooking until the onions are well caramelized, 20 to 30 minutes. Stir in the garlic and cook for 1 minute, then deglaze the pan with the brandy or white wine, scraping the bottom of the pan well to lift off any stuck-on brown bits.
- Transfer the onions to a large bowl and allow to cool. Once cool, add in the cream cheese, mayonnaise and sour cream and, using a hand mixer, beat together until well combined. Stir in the chives if using and season to taste with more salt and pepper.
Cook’s Note
Serving suggestion: Serve with your favorite dippers and store any leftover dip in the fridge in a tightly sealed container for up to 5 days.
