Where are my chip dip lovers at? I present to you, this ‘better than store-bought’ Buttermilk French Onion Dip with Fried Capers. It’s a freaking mouthful to say, but trust me; you need this in your life ASAP!
Heads up, this dip goes from delicious to epically delicious if you let the flavors sit and chill for a while. I somehow managed to keep it in the fridge overnight and it was worth it. If you can swing it, try to let the flavors marry for a couple of hours.
If you’re like me, you love a good chip dip! Take a peek at some of my favorites below!
MY FAVORITE CHIP DIP RECIPES
1. Dill Pickle and Chive Dip
2. Swiss Chard and Artichoke Dip
3. Yogurt Dip with Fresh Herbs
4. Caramelized Shallot and Chive Dip
5. Spicy Roasted Red Pepper and Feta Dip (Tirokafteri)
Buttermilk French Onion Dip with Fried Capers
I present to you, this "better than store-bought" Buttermilk French Onion Dip with Fried Capers. It's a freaking mouthful to say, but trust me; you need this in your life ASAP!
Equipment
- 1 large skillet heavy-bottomed
- 1 medium bowl with tight fitting lid
- 1 wooden spoon
- 1 small non-stick frying pan
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 1 ¼ lb shallots halved and sliced
- 1 garlic clove minced with kosher salt into a paste
- kosher salt
- 2 tbsp red wine vinegar
- 8 oz cream cheese room temperature
- ½ cup sour cream
- ¼ cup buttermilk
- 2 tsp Worcestershire sauce
- tabasco a few dashes
- 2 tsp onion salt see note
- freshly ground pepper
- 2 tbsp capers rinsed
Instructions
- Heat a large heavy-bottomed skillet on medium-high heat. Add extra-virgin olive oil and butter; heat until shimmering. Add the sliced onions and stir to coat the onions in oil/butter. Spread the onions out evenly on the pan and let them cook, stirring occasionally. After about 10 minutes I give the onions a good sprinkling of Kosher salt and turn the heat down to medium-low. Add a tbsp or so of water if you feel like the onions are drying out.
- Let them cook for a good 45 minutes -1 hour more, stirring every few minutes. The trick is to leave them alone long enough to brown (if you stir them too often, they won't brown), but not so long that they burn. Scrape the brown bits off the bottom when you stir. Towards the end of the process, I'm scraping and stirring constantly.
- Pour in red wine vinegar to deglaze the pan and bring some additional flavor to the onions; set aside. Let the onions cool completely.
- In a medium-sized bowl, add cream cheese and sour cream; mix really well until there are no lumps. It's crucial that the cream cheese is at room temperature in order for this to work.
- Add in the buttermilk and stir until combined with cream cheese and sour cream. Add Worcestershire, Tabasco, black pepper and Trader Joes onion salt; stir well to combine. Season to taste with Kosher salt and black pepper. Store in the fridge until you're ready to serve.
- Heat a small non-stick frying pan over medium-high heat. Add rinsed capers and cook, while shaking the pan, until they start to crisp up, about 2 minutes.
- Spoon fried capers over the dip right before serving. Enjoy with ridge potato chips or raw veggie.
Notes
Trader Joes hands-down the best I’ve found, with 4 kinds of onion, garlic, and kosher salt. For my friends who live outside of the USA, you can sub any combo of onion/garlic/salt/ french onion soup mix.
Heads up! This dip goes from delicious to epically delicious if you let the flavors sit and chill for a while. I somehow managed to keep it in the fridge overnight and it was worth it. If you can swing it, try to let the flavors marry for a couple of hours.
