Caramelized Onion Dip combines sweet, slow-cooked onions with fresh spinach, cream cheese, sour cream, garlic, and melted cheddar cheese. It’s baked until hot and bubbly for a rich, creamy appetizer that’s perfect for chips, crackers, or toasted bread.
Caramelized onions take a little patience, but the flavor they add to this dip is worth the extra time. Pairing them with spinach and plenty of cheese turns them into a warm, creamy dip that’s great for parties, holidays, or game day.
Why I Love this Dip
Ingredient Notes
- Yellow Onions: Use three large yellow onions and slice them thinly so they cook down evenly and caramelize. Yellow onions become naturally sweet as they slowly cook.
- Butter: You’ll use 4 tablespoons divided between caramelizing the onions and cooking the spinach mixture. We’ll make the exact division clear in the directions.
- Baby Spinach: Fresh baby spinach wilts quickly and blends easily into the creamy dip. Ten ounces will look like a lot at first, but it cooks down considerably.
- Garlic: Fresh minced garlic adds savory flavor and pairs especially well with the caramelized onions and spinach.
- Red Pepper Flakes: Add a subtle kick of heat that balances the richness of the cheese. You can reduce or omit them for a milder dip.
- Cream Cheese: Let the cream cheese soften before mixing so it combines smoothly with the other ingredients.
- Sour Cream: Adds creaminess and a slight tang while keeping the dip from becoming too heavy.
- Cheddar Cheese Blend: Use 2 cups divided between the creamy filling and cheesy topping. Freshly shredded cheese will give you the smoothest melt.
Be sure to check out the full recipe and ingredient list below
How to Make Caramelized Onion Dip
- Preheat your oven to 375°F (190°C).
- Melt 2 tablespoons of butter in a large, oven-safe skillet over medium heat. Add the sliced onions and sauté for 10 minutes, stirring occasionally. Reduce the heat to low and continue cooking, stirring occasionally, for about 1 hour until the onions are deeply caramelized and golden brown. If the onions start to stick, add a splash of water to deglaze the pan. Once caramelized, remove the onions from the skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the spinach and cook, stirring frequently, until wilted, about 3-4 minutes. Add the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
- Reduce the heat to low and add the softened cream cheese to the skillet. Stir until the cream cheese is fully melted and incorporated with the spinach.
- Mix in the sour cream, followed by 1 ½ cups of the shredded cheddar cheese blend. Stir until the cheese is incorporated.
- Fold the caramelized onions into the mixture, ensuring they are evenly distributed.
- Smooth the top of the dip and sprinkle the remaining ½ cup of shredded cheddar cheese over the surface.
- Transfer the skillet to the preheated oven (or transfer the mixture to a baking dish if your skillet isn’t oven-safe). Bake for 15-20 minutes, or until the cheese on top is melted and bubbly.
- Remove from the oven and let the dip cool for 5 minutes before serving. Serve with tortilla chips and enjoy!
Tips I Found Helpful
- Give the onions plenty of time: I found that cooking them low and slow gives them the best sweet, caramelized flavor. Don’t rush this step.
- Slice the onions evenly: Thin, even slices cook at the same rate and caramelize more evenly.
- Let the spinach cook down: It looks like a lot at first, but it wilts quickly. I let any extra liquid cook off so the dip doesn’t become watery.
- Soften the cream cheese: This makes it much easier to mix and gives the dip a smoother texture.
- Shred the cheese yourself: I find that freshly shredded cheese melts much better than bagged shredded cheese.
- Watch the final bake: I take it out once the dip is hot and bubbly and the cheese on top is completely melted.
FAQs about Carmelized Onion Dip
More Appetizer Recipes
Caramelized Onion Dip
Yield:
6-8
Prep Time:
20 minutes
Cook Time:
1 hour
Additional Time:
20 minutes
Total Time:
1 hour 40 minutes
Caramelized Onion Dip combines sweet caramelized onions, fresh spinach, cream cheese, sour cream, and melted cheddar cheese for a rich and creamy baked dip.
5.0 Stars (3 Reviews)
Ingredients
- 3 large yellow onions, thinly sliced
- 4 tablespoons butter, divided
- 10 ounces fresh baby spinach (about 2 large bunches)
- 3 garlic cloves, minced
- ½ teaspoon red pepper flakes
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 2 cups shredded cheddar cheese blend, divided
Instructions
- Preheat your oven to 375°F (190°C).
- Melt 2 tablespoons of butter in a large, oven-safe skillet over medium heat. Add the sliced onions and sauté for 10 minutes, stirring occasionally. Reduce the heat to low and continue cooking, stirring occasionally, for about 1 hour until the onions are deeply caramelized and golden brown. If the onions start to stick, add a splash of water to deglaze the pan. Once caramelized, remove the onions from the skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the spinach and cook, stirring frequently, until wilted, about 3-4 minutes. Add the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
- Reduce the heat to low and add the softened cream cheese to the skillet. Stir until the cream cheese is fully melted and incorporated with the spinach.
- Mix in the sour cream, followed by 1 ½ cups of the shredded cheddar cheese blend. Stir until the cheese is incorporated.
- Fold the caramelized onions into the mixture, ensuring they are evenly distributed.
- Smooth the top of the dip and sprinkle the remaining ½ cup of shredded cheddar cheese over the surface.
- Transfer the skillet to the preheated oven (or transfer the mixture to a baking dish if your skillet isn’t oven-safe). Bake for 15-20 minutes, or until the cheese on top is melted and bubbly.
- Remove from the oven and let the dip cool for 5 minutes before serving. Serve with tortilla chips and enjoy!
Notes
Cook the onions low and slow until they are deeply golden and caramelized for the best flavor. Let any excess liquid from the spinach cook off before mixing the dip. Softened cream cheese is easier to combine, and freshly shredded cheese will give you the smoothest melt. Bake just until the dip is hot, bubbly, and the cheese is melted.
Cast Iron Pan
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