The Healthy My Ass Cookbook

Rainbow Line

Caramelized Onion Dip

From scratch and so much better than from the Lipton mix

by Alton Brown


3 Tbsps. Butter
2 cups Onions, diced
1/4 tsp. Kosher Salt
16 ozs. Sour Cream
1 cup Mayonnaise
1/3 tsp. Garlic Powder
1/3 tsp. White Pepper, ground
2/3 tsp. Kosher Salt


Dice the Onions.  Melt the Butter in a saucepan over medium heat.  Add the diced onions and the 1/4 teaspoon of Kosher Salt.  Cook the onions until they are caramelized, stirring occasionally and more often as they start to brown, about 30-40 minutes, reduced to about 2/3 cup.  Remove from the heat and set aside to cool completely.

In a bowl, thoroughly combine the remaining ingredients.  Then stir in the cooled onions until uniformly distributed.

Refrigerate covered at least 4 hours but overnight is recommended.

Stir again before serving.


The original recipe called for Olive Oil but I chose butter since that is what I use to make caramelized onions and it is in keeping with the dairy sour cream.  If you use salted butter you can skip the kosher salt.

Other Information:

Source: My variation of

Preparation: 0:30
Cook: 0:30
Total: 18:00

Yield: 3 cups
Servings: 12

Nutrition Facts per Serving:
248 Calories
26g Fat (91.2% calories from fat)
2g Protein
4g Carbohydrate
trace Dietary Fiber
31mg Cholesterol
298mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
1/2 Vegetable
0 Non-Fat Milk
3 1/2 Fat.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.