Total Time
35mins
Prep 20 mins
Cook 15 mins

Great to take out to a party as it makes about 3 cups.

Ingredients Nutrition

Directions

  1. Heat oil in pan.
  2. Add brown and red onion and garlic.
  3. Cook over low heat for 10 minutes till soft and browned.
  4. Add salt and pepper and spring onions, cook further 3 minutes.
  5. Remove from heat, cool to room temp.
  6. Beat cream cheese, sour cream and mayo till fluffy and combined.
  7. Stir in cooled onion mix.
  8. Cover and refrigerate overnight.
  9. Serve dip with vegie sticks and crackers.
Most Helpful

4 5

Mmm, what a yummy dip! I really liked the onion flavour in this. It wasnt too tangy because the sauteeing mellowed it. I would have liked some additional spicing, though. Maybe some garlic, pepper and some kind of herb. The texture was lovely (even though I swapped the mayo for yoghurt), great for scooping up with crackers.
THANK YOU SO MUCH for sharing this lovely recipe with us, Kate!
Made and reviewed for Aussie/NZ Recipe Swap #50, March 2011.

5 5

This is good. Actually I only tried a really tiny bit because of allergy to the cream cheese. Others liked it though. I used unrefined extra virgin olive oil, cooking onion for the brown onion, sea salt, A Danish type of cream cheese, Balkan (thick) yogurt instead of sour cream to be corn free, and a regular ie, not light Hellman's olive oil mayonnaise to be soy free, plus the rest. Made for RECIPE SWAP #48 - January 2011.

5 5

Every Friday afternoon I take a homemade dip to work. Today Robert (a colleague and a very fussy eater) asked if it was okay for him to take home all the leftovers. I said yes. He also said 'Can I nominate this dip as the best dip ever?' I said yes again. Amazing dip and very moor-ish. Everyone loved it. Served with celery bits and bread slices.