In a large skillet, over medium heat, melt butter. Add the onions and caramelize, stirring occasionally, for 30-40 minutes or until the onions are golden and soft.
Add the garlic and cook for 2-3 more minutes.
Remove from heat and pour the onions into a bowl so they don’t continue to cook in the pan.
In a separate bowl, add the sour cream, mayo, W sauce, and spices. Stir to combine.
Stir in the onion and garlic mixture.
Stir to combine.
Chill for at least 1 hour.
Garnish with fresh chopped chives. Serve with crackers or chips.
Enjoy!
Notes
Bring the cream cheese to room temperature for easier mixing.
Cook the onions slowly so they don't burn. You want them to be tender and sweet with a light brown color.
Season with salt and pepper if desired.
Prepare the onions ahead of time and store until ready to use. I like to make mine in a batches and freeze until ready to use.
Chill for at least an hour before serving for maximum flavor.
If your dip isn’t to the thickness you are looking for, try adding a tablespoon of greek yogurt.
French onion dip is best served cold, so at the cookout don’t leave it out for too long. No one likes room temperature dip!
Freshen your dip up after storing with a quick stir, and a natural garnish of chopped chives.
Freezing French onion dip will throw the entire consistency off, but it can be refrigerated for up to five days.