Caramelized Onion Dip

Thanksgiving may be the #1 food holiday that we celebrate in America, but Super Bowl Sunday isn't far behind it. If you're still looking for the perfect dish to bring to the Super Bowl potluck party, this grown-up version of French Onion Dip, using low-fat sour cream and Greek yogurt mixed Vanns Onion Powder, topped with beautifully caramelized onions, could be

Caramelized Onion Dip

it. It's reminiscent of that wonderful French Onion Dip flavor, but with an added sophistication and a lot less fat. The onions may take some time to caramelize, but the rest of the recipe is the same as the classic -- mix some things together in a bowl, make sure the flavor is right, and dig in!


Spices used in this recipe

Salt, Kosher
Onion Powder
Peppercorns, Tellicherry, Grinder



  1. First, whisk together the sour cream, yogurt, Onion Powder, and Kosher Salt. The 3 Tbs. Onion Powder will give the dip a nice onion-y flavor, but you can add more or less to taste. You will be stirring some caramelized onions in later, so keep that in mind when seasoning. Refrigerate until onions are done.
  2. Heat a thick-bottomed medium skillet over medium heat. I love using cast iron to caramelize onions. When the pan is warmed, add the oil. When the oil is shimmering, add the onions and salt and reduce heat to medium-low. Cook, stirring occasionally, until onions are well browned, about 15 minutes. When onions really begin to sizzle and are starting to look dry, add 1 Tbs. water to the skillet and stir. Continue cooking the onions until they start to sizzle and appear dry again. Add another tablespoon of water and repeat the cooking down and adding water process until onions are super soft and a dark brown color, 3-4 times total. 
  3. Allow the onions to cool to room temperature, then stir ⅔ of them into the dip. Scoop the dip into your serving bowl of choice and top with the remaining onions. Serve with crackers, crudités, or whatever you like. The caramelized onions in the dip will have the best texture and flavor at room temperature, so take the dip out of the fridge for around 30 minutes before serving. 

Adapted from 101 Cookbooks. Makes around 2 cups. 

You might also like

Perfectly Seasoned Burgers

Vanns Quebec Steak Seasoning is the secret ingredient that makes the flavor of these burger patties shine.

Tilapia & Black Bean Rice Bowl With Butternut Squash & Two Salsas

Rice bowls are starting to be a big thing these days, and there's a good reason. Take something a little saucy, something with some great texture, something with protein or some bite to it, arrange on top of rice, add the condiments of your choice, and enjoy your healthy, delicious, and filling meal!

Falafel Sandwiches with Awesome Condiments

These falafel sandwiches are straight-up amazing. The falafel is flavorful, crisp, and light, so good that even by itself it’s a wonderful thing.

Oven-Roasted Chicken Shawarma

There’s a small restaurant chain in Los Angeles called Zankou Chicken that is well known for its super secret chicken shawarma recipe, which is crispy and juicy and beautifully spiced and comes with a crazy-good garlic sauce that will make your breath reek for at least the next few hours if not days. 

Turmeric-Coconut Noodle Bowl

A warming soup that combines the floral tones of coconut milk and 

Chickpea Salad With Red Onion, Sumac, & Lemon

Have you ever heard of sumac? If you live in the American South, you may think of it as a weed. But hopefully after making this recipe, you will now think of it as a delicious weed.

Harissa Lamb Burgers with Feta Tzatziki and Sumac Onions

Vanns Harissa adds spice and flavor to this Middle Eastern-inspired burger, perfect for your grill or your stovetop.

Spiced Squash Broth with Toasted Fideos

This is it, folks. This is the perfect, unexpected, amazing vegetable soup, adapted from Michael Solomonov’s beast of a cookbook Zahav. This recipe is the perfect example of his brilliant and unusual use of commonplace spices and other ingredients.

Harissa-Roasted Tomatoes with Lentils, Poached Eggs, and Dukkah

A fairly simple set of ingredients combines with a blend of Vanns spices to create a complex and hearty dish that your guests might not even realize is vegetarian. A perfectly poached egg on top means this dish can be enjoyed from breakfast to dinner.

Spicy Italian Sausage, Kale, and Potato Soup

Spicy, savory Italian sausage, earthy kale, sweet caramelized onions, and creamy potatoes combine with chicken stock and a sprinkling of parmesan and black pepper to create the perfect cold-weather soup.