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3 3/4 cups


1 hour 0 mins


3 hours 55 mins


4 hrs 55 mins
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3 Tbsp. Olive oil

2 Tbsp. Butter, salted or unsalted

1 Large vidalia onion, quartered and thinly sliced 

1 Medium yellow onion, quartered and thinly sliced 

1 Medium red onion, quartered and thinly sliced 

4 Medium shallots, halved and thinly sliced 

1/2 Tsp. Kosher salt, plus more to taste

8 Scallions, thinly sliced

8 Oz. Lite cream cheese, softened

1 1/2 Cups lite sour cream

1/4 Cup lite mayonnaise

2 Tsp. Garlic powder

1/4 Tsp. Cayenne pepper

Fresh ground black pepper, to taste

Chips, crackers and/or fresh cut veggies for serving


1. Heat oil and butter in a large skillet over medium-high until butter melts. Add sweet onion, yellow onion, red onion, shallots, and salt; cook, stirring occasionally until softened and just starting to brown, about 12-14 minutes.

2. Reduce heat to medium-low and cook, stirring occasionally, until onions are caramelized and golden brown.   (About 35 minutes)  Add the scallions halfway through the cook time. If onions start to stick to skillet or brown too quickly, add a splash of water to skillet. Transfer mixture to a large bowl, and place cream cheese on top; let cool completely, about 30 minutes.

2. Stir onion mixture until cream cheese is fully incorporated into the onions. Add sour cream, mayonnaise, garlic powder, and cayenne to onion mixture; stir well to combine. Season with salt and black pepper to taste. Cover and chill at least 3 hours or up to 8 hours or overnight.

3. Let dip stand at room temperature for about 30 minutes. Serve with dippers and enjoy.

NOTES:  If you are like me, you grew up having the dry onion soup mixed into sour cream version of onion dip.  Loved it!  Everyone loved it and it showed up at every Super Bowl party, high school party and New Year’s celebration I ever went too.  So when I came across an adult version of onion dip, I couldn’t wait to try.

I found this version but really wanted to lighten it up so I substituted lite versions of all the base ingredients.  It makes a big difference in calories and saturated fats but the taste is phenomenal.  Browning those onions, plus the variety of onions is what makes all the difference.  Brown the onions long and slow to get them perfectly golden brown (the process can’t be rushed or you’ll wind up with burned pieces.

You can lighten this up even more if you serve with fresh vegetable dippers.  But yes, chips and crackers are great with this dip.  Give this one a try and enjoy.

If you like this recipe, try my Classic Hummus and Whipped Feta dip recipes.

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