This is the best onion dip of all time. For real.
- 1/2 Stick Butter
- 4 Large Onions (2 yellow and 2 white)
- 1/2 Cup Mayo
- 1/3 Cup Sour Cream
- 1/3 Cup Yogurt
- 1 Ounce Chives (about 3/4 cup when chopped) (usually a package is an ounce)
- 1/2 Clove Garlic
- 1 Teaspoon Paprika
- 1 Teaspoon Cracked Pepper
- 1/2 Teaspoon Salt
- 1 Lemon
- Dice the onion into a small uniform dice. Add the butter to a good frying pan and turn on the heat to get it melting. Add the onion and a good couple pinches of salt. Cook at medium and low alternating the heat as needed to avoid burning the onion but giving it a nice color. It will take about 45 minutes to an hour to reduce the onion to 1 cup of dark dark brown onion. Make sure you are constantly scraping the pan to keep all the browned bits in the food and not stuck to the pan. Remove from heat.
- Chop the chives very thin. Mix the mayo, sour cream, and yogurt. Stir in the onions once slightly cooled. Grate the garlic and add it. Add the chives and stir well. Add salt, pepper, paprika, and the lemon juice and stir. If you like, add in a few shakes of hot sauce.
- Refrigerate for at least an hour. After an hour, stir it up and taste it. Is it too thick? Add a little yogurt. Adjust seasonings as needed by adding some more hot sauce, lemon, salt, pepper, or paprika. Serve with potato chips!
This is the best onion dip of all time. You will never need another onion dip recipe. I never make boasts like that on this website, but with this recipe there is no other way to put it. This is THE ONE. Usually the recipes on tFimB are one offs, ideas I am playing around with, but this one has evolved for a long time. I have been making onion dips for most parties for the past 5 or more years and never posted one on here. The past year or so it has gotten REALLY good to the point that everyone at the party is usually asking for the recipe, so I finally decided to measure and take the time to transcribe it. There is nothing crazy about the ingredients here, its just all about dicing the onions right, cooking them long enough, and using more than double the onions than the average onion dip recipe.