Sweet onions differ from other varieties in that they have a lower sulfur and higher water content. This combination makes them the perfect base for mild, onion-based dips. One of the earliest sweet onions, the Vidalia, was first cultivated in Georgia in the 1930s. Texas developed its own sweet onion, the “1015,” in the 1980s, which is grown only in the Rio Grade Valley of South Texas. Sweet onion dips have become a staple at parties and gatherings across the United States.
Recipe Servings: 8
Prep Time
20 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp olive oil
- 2 Vidalia onions, finely chopped
- Coarse salt, to taste
- Ground black pepper, to taste
- 1 cup reduced-fat sour cream
- 2 oz reduced-fat bar cream cheese, room temperature
- 1½ tsp white wine vinegar
- ¼ cup finely chopped chives
- Potato chips, as needed for serving
Directions
- Pour oil into a large skillet set over medium heat.
- Add onions, season with salt and pepper, and cook, stirring frequently, for 12–15 minutes, until golden-brown.
- Remove mixture from heat and let cool to room temperature.
- Combine the cooked onions with sour cream, cream cheese, vinegar, and chives in a medium bowl.
- Season mixture with salt and pepper.
- Chill dip until slightly thickened, about 60 minutes.
- Serve with chips.
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