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Mary Berry Caramelized Onion Dip

Mary Berry Caramelized Onion Dip - recipe card
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A rich and creamy British-inspired dip featuring deeply caramelized onions folded into a blend of cream cheese, sour cream, and mayonnaise. The slow-cooked onions lend a sweet, savory depth that perfectly balances the tangy dairy base, creating a luxurious appetizer perfect for parties or casual snacking.

Ingredients

Scale
  • 2 large onions (about 1 lb), peeled, halved, and thinly sliced into half-moons
  • 2 tbsp unsalted butter
  • 1/2 cup full-fat sour cream (4 oz)
  • 1/2 cup full-fat cream cheese (4 oz), softened at room temperature
  • 1/4 cup full-fat mayonnaise
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp garlic powder
  • 1 tbsp fresh chives, chopped (for garnish)

Instructions

  1. Peel the onions, halve them lengthwise through the root end, and thinly slice into uniform half-moons. This shape ensures even caramelization and a tender texture.
  2. Melt the butter in a large skillet or wide saucepan over medium heat. When the butter foams and the foam subsides, add the sliced onions and stir to coat every piece with butter.
  3. Cook the onions over medium heat for 5 minutes, stirring occasionally, until they begin to soften and release moisture. You should see a light sweat forming in the pan.
  4. Reduce the heat to medium-low and continue cooking for 30 to 40 minutes, stirring every 5 minutes. The onions should gradually turn a deep golden brown and develop a sweet, jam-like consistency. Avoid high heat, which will char the onions and create bitterness.
  5. If the onions begin to stick to the pan, add 1 tablespoon of water and scrape up the browned bits (fond) with a wooden spoon. This deglazing step incorporates all the caramelized flavor back into the onions.
  6. Once the onions are deeply caramelized and reduced to about 1 cup, transfer them to a cutting board and let cool for 5 minutes. Then chop them finely into small pieces—this ensures they distribute evenly through the dip.
  7. In a medium mixing bowl, beat the softened cream cheese with a rubber spatula until completely smooth and free of lumps. Add the sour cream and mayonnaise, and stir until the mixture is homogeneous and creamy.
  8. Fold the chopped caramelized onions, kosher salt, black pepper, and garlic powder into the dairy base. Stir gently until all ingredients are evenly incorporated.
  9. Taste the dip and adjust seasoning if needed. It should be rich, savory, and slightly sweet from the onions, with a balanced tang from the sour cream and cream cheese.
  10. Transfer the dip to a serving bowl, cover with plastic wrap or a lid, and refrigerate for at least 1 hour to allow the flavors to meld and the texture to firm up. This step is essential for the best flavor.
  11. Just before serving, garnish with fresh chopped chives. Serve chilled or at room temperature with potato chips, crackers, or fresh vegetable crudites.

Notes

Store the dip in an airtight container in the refrigerator for up to 5 days. Do not freeze, as the dairy will separate upon thawing and the texture will become grainy. To reheat (if desired), let sit at room temperature for 15 minutes before serving; this dip is best served cold or at cool room temperature. Avoid microwaving, which can break the emulsion.

Nutrition

Keywords: Mary Berry caramelized onion dip, British dip recipe, caramelized onion dip, appetizer dip, party snack, cream cheese dip, caramelized onions, easy dip, savory dip, British appetizer, homemade dip

Find it online: https://maryberrycooks.co.uk/mary-berry-caramelized-onion-dip-recipe/