3 3/4 cups
1 hour 0 mins
3 hours 55 mins
4 hrs 55 mins
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large sweet onion (such as Vidalia), quartered and thinly sliced (about 2 1/2 cups)
1 medium-size yellow onion, quartered and thinly sliced (about 2 cups)
1 medium-size red onion, quartered and thinly sliced (about 2 cups)
4 medium shallots, halved and thinly sliced (about 11/2 cups)
1/2 teaspoon kosher salt, plus more to taste
6 scallions, thinly sliced
8 ounces cream cheese, softened
1 1/2 cups sour cream
1/4 cup mayonnaise
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
Black pepper, to taste
Potato chips, toasted bread, and seasonal vegetables, for serving
1. Heat oil and butter in a large, deep skillet over medium-high until butter melts. Add sweet onion, yellow onion, red onion, shallots, and salt; cook, stirring occasionally and folding onions into each other, until barely softened and just starting to brown, about 12 minutes. Reduce heat to medium-low. Cook, stirring occasionally, until onions are caramelized, about 35 minutes, adding scallions halfway through 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. 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 30 minutes. Serve with potato chips, toasted bread, and seasonal vegetables.
Dip can be made up to 1 day ahead and stored in an airtight container in refrigerator.