Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 large yellow onions, thinly sliced
  • 1 tsp granulated sugar
  • ½ tsp kosher salt
  • 8 oz cream cheese, softened to room temperature
  • 1 cup full-fat sour cream
  • 2 tbsp Worcestershire sauce
  • ½ tsp garlic powder
  • ¼ tsp cracked black pepper
  • 1 tbsp fresh chives, finely chopped

Instructions:

  1. Melt butter and olive oil over medium heat in your skillet.
  2. Add sliced yellow onions and salt, stirring occasionally.
  3. Sprinkle in the sugar once the onions have softened.
  4. Cook, stirring every few minutes, until the onions are mahogany brown and smell nutty (about 30 minutes).
  5. Remove the skillet from heat and let the onions cool completely. Note: Adding hot onions will melt the cream cheese and make the dip runny.
  6. Beat the softened cream cheese in a bowl until smooth.
  7. Fold in the sour cream, Worcestershire sauce, garlic powder, and black pepper.
  8. Whisk the mixture until it's velvety and no lumps remain.
  9. Gently fold the cooled caramelized onions into the cream using a spatula.
  10. Cover and refrigerate for at least 2 hours.
  11. Garnish with fresh chives just before serving.