April 04, 2026

Onion Dip

We were going up to a game night on Saturday, so Friday night I decided to prep some Onion Dip from Scratch to bring along with us. I started by dicing up a cup and a half of onion real fine and getting into a pan with some olive oil to caramelize.

By the way, a cup and a half of diced onion turned out to be just under 8oz. It took about 30 minutes to caramelize, versus the 20m that recipe says.

I then mixed it all up with the sour cream, mayo, etc. as the recipe says. I put it in the fridge overnight for the flavors to meld, which from the recipe comments sounds like a really important step.

The next morning I tried it and thought it could use a little more onion flavor, so I added a quarter teaspoon of onion powder. We then opened it up at game night, served with some crinkle cut chips.

The dip was alright. In my opinion, and consistent with the comments, it was a bit too mayo-y. Next time, I’d back the mayo out by a quarter cup and replace that with with an extra quarter cup of sour cream. I’d also use more onion. Probably 10-12oz total, because the onion is the real star of the show. I’d keep the extra quarter teaspoon of onion powder, and maybe even try a shake of Worcestershire, like people in the comments suggest.

Onion Dip from Scratch

• Crowd: 3/5
• Ease: 3/5
• Used 7.75oz of onion, next time would bump that up to 10-12oz.
• Added a quarter teaspoon of onion powder.
• Next time would swap a quarter cup of mayo with another quarter cup of sour cream.