You don’t need to stand at the stove caramelizing onions for over an hour to make this dip – instead, pull out your slow cooker and let it do all the work for you. Plan to make this dip a day in advance. I like to cook the onions on low overnight in the slow cooker and make the dip the next morning so it has time to chill before serving.
- 2 tbsp butter
- 1 (12-ounce) white onion, peeled and sliced into 1/4-inch slices
- 5 cloves of garlic, peeled and roughly chopped
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 tsp kosher salt
- 1 tbsp chopped fresh parsley, divided
- 1 slice cooked bacon, finely chopped for garnish (optional)
- Place the butter, onions, and garlic in a slow cooker. Cover and cook on low for 10 hours, or up to 12 hours. Stir the onions once or twice during the cook time to ensure they cook evenly.
- Once the onions are caramelized, remove them from the slow cooker (along with the garlic) and chop them into small pieces.
- In a medium bowl, combine the sour cream, mayonnaise, salt and 1/2 tablespoon of parsley. Add the onions and garlic and stir until well combined. Cover the bowl and place it in the refrigerator for at least a couple of hours to allow the flavors to marry.
- Before serving, check the seasoning. If needed, add more salt to taste. Garnish the dip with the rest of the chopped parsley and chopped bacon. Serve with crackers or chips.
Nutrition estimates do not include the optional bacon garnish.
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
- Serving Size: About 1/3 cup
- Calories: 140
- Sugar: 1.8g
- Sodium: 490.5mg
- Fat: 13.6g
- Saturated Fat: 5.5g
- Unsaturated Fat: 6.7g
- Trans Fat: 0.2g
- Carbohydrates: 3.8g
- Fiber: 0.4g
- Protein: 1.2g
- Cholesterol: 27.5mg
Keywords: homemade onion dip, slow cooker caramelized onions