This recipe is sponsored by California Walnuts, a year long partner of Heartbeet Kitchen.
The number of times a bag of Ruffles and a tub of convenience store french onion dip were my college party contribution is slightly embarrassing. Well, that and the cheap beer we drank… oh the days of Keystone Light! 😜
Although I took a hard and fast break from this classic dip after those years of my life, I’ve recently reacquainted myself with it, but in homemade style – vowing to make it with real ingredients, and bold flavors. And in fall party spirit, I’ve made some easy DIY Halloween tortilla chips for you to serve it with!
What sets this dip apart are a few key ingredients.
a. white wine: added to the caramelized onions to boost their flavor.
b. balsamic vinegar: acidity!
c. tamari (or soy sauce): umami, and saltiness.
d. toasted California walnuts: texture and flavor! the savoriness of the walnuts helps offset the sweetness of the caramelized onions. their crunch helps offset the creaminess of the rest of the dip.
Here’s how to make the dip:
- Caramelizing the onions take a bit of patience. It’ll be 45 minutes before they’re done, but 100% worth it. Deeply concentrated with sweet flavor, you’ll give them a hit of balsamic vinegar and white wine to bring out their complexity.
- You can toast the walnuts at the same time the onions are doing their thing in on the stovetop. Let them cool and then coarsely chop!
- Next you’ll chop the regular green onions and add to a bowl with the cream cheese, sour cream, and walnuts. When the caramelized onions are cool, they’ll get added too. Plus a few of the other special ingredients I mentioned before.
- This dip is best if it has a day to sit so the flavors can mingle. Perfect for party prep and not having to do as much work the day of!
And then for the DIY Halloween tortilla chips! Cute, right? And tasty.
Grab a pack of corn or flour tortillas (I used corn), and then some spooky cookie cutters. I bought this inexpensive Halloween pack from Amazon.
On a cutting board, press the cookie cutters into the tortillas so you have your shapes. Spread them on a baking sheet, without touching, and spray with olive oil. Sprinkle with salt. Bake for 10-12 minutes. Let cool, and dip away.
There you have it — a made from scratch, modern caramelized onion dip with flavors that will blow you away. Party goodness that will have your friends raving. It also pairs well with veggies and potato chips if you don’t have the time to make the tortilla chips.
Happy Halloween to all of you! I’m of course going as a cat. I know that’s shocking. :)
If you make this cream cheese onion dip, be sure to tag me on instagram @heartbeetkitchen, or with hashtag #heartbeetkitchen!
- 3 medium sized white onions, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 2 teaspoons balsamic vinegar
- 3 tablespoons dry white wine
Cream Cheese Onion Dip
- 6 ounces cream cheese, softened
- 1 cup sour cream
- 3 green onions, chopped, white and green parts
- 1 1/2 tablespoons tamari (or soy sauce)
- 1/2 tablespoon balsamic vinegar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 3/4 cup toasted California walnuts, chopped, divided
- Add olive oil to a large skillet. Add onions, stir, and bring to medium heat. Do not stir again for 5 minutes.
- Add salt, stir, and turn down heat to medium-low. Cook for about 45 minutes, stirring occasionally, until golden brown and caramelized. They should soft and sweet. Stir in balsamic vinegar and white wine. Bring heat back to medium-high to evaporate liquids. Remove from heat and set aside.
- To make dip, add all dip ingredients to a large bowl including 1/2 cup of the walnuts. stir gently to combine. Then add 3/4 of the caramelized onions. Stir to fully incorporate.
- To top, add remaining caramelized onions and walnuts to the top. Serve with tortilla chips or potato chips.