Sweet Onion Dip

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: : Sweet Onion Dip : :

Skip the prefab dips in the market; this cooked Vidalia dip is beyond better. The onions are subdued to begin with; cooking them concentrates their sugars for extra sweetness.

Adapted from Martha Stewart


  • 1 tablespoon extra virgin olive oil
  • 2 Vidalia onions (1 pound total), finely chopped
  • Sea salt and ground pepper
  • 1 cup Sour Cream
  • 2 ounces cream cheese, room temperature
  • 1 1/2 teaspoons white-wine vinegar
  • 1/4 cup finely chopped chives
  • Potato chips, bagel chips, or crackers, for serving


  1. In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.
  2. In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with your choice of potato chips, bagel chips, or crackers.

Makes about 2 cups


9 thoughts on “Sweet Onion Dip

  1. Adding 1/2 to 3/4 cup of crumbled blue cheese or gorgonzola also makes this the best dip! Yum – I will have to make this this weekend… thank you for reminding me of this recipe.

  2. Tried the Sweet Onion Dip this weekend —- the flavor was spot on, but I wasn’t quite sure about the texture. *Grin* I got my immersion blender out and went to town. I really like the inclusion of the white wine vinegar! Thank you for an excellent recipe…I like doings things “homemade” even if they take a bit of work. Now I’m guaranteed to have “French Onion” dip whenever the mood strikes. I’ve enjoyed your blog, and have been back through the archives, too. Thanks again for sharing your love of cooking…

  3. Pingback: 100th Post… | Cooking for Seven

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