In this version of chips and dip—an essential snack food—making your own onion dip (spiked with chipotle chiles) really ups the ante. Homemade pita chips flavored with garlic come together quickly and are so much better than anything you'll find in the chip aisle.
Ingredients
Makes about 4 1/2 cups
Step 1
Melt butter with olive oil in heavy large skillet over medium-high heat. Add onions; sprinkle lightly with sea salt and sauté until onions begin to turn golden brown, stirring frequently, about 15 minutes. Reduce heat to medium and continue to sauté until onions are deep golden brown, about 10 minutes longer. Remove from heat and cool onions to room temperature.
Step 2
Combine onions, sour cream, crème fraîche*, fromage blanc, and chipotle chile powder in large bowl; mix until well blended. Season to taste with fine sea salt and freshly ground black pepper. Transfer to serving bowl. Cover; chill at least 1 hour. DO AHEAD:Can be made 1 day ahead. Keep refrigerated.
Step 3
Serve with Garlic Pita Chips.
Step 4
- Available at most supermarkets and at specialty foods stores.
Step 5
**Available in the spice section of many supermarkets.
Nutrition Per Serving
How would you rate Chipotle Onion Dip with Garlic Pita Chips?
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Reviews (8)
Back to TopThis is a great recipe Chipotle Bowl , had fun making it over the weekend. Recreated the meal that I get from https://www.flexpromeals.com/ delivered. Good quality and fresh.
Vadim
9/29/2023
Delicious. I didn't make the pita chips, just the dip - served with raw veggies and pita bread. My husband started dipping everything else he could find in it because he thought it was so great. I cooked the onions longer than directed because it seemed like they needed more time to soften up - maybe like 25 minutes - but maybe my pan was too small. Also I looked everywhere for fromage blanc and couldn't find it - was going to use more sour cream instead, but when I added the onions to the 16oz sour cream and creme fraiche, the proportion looked fine, so I left it. I made it the night before and it kept in the fridge just fine. Yum!
Annie_G
Chicago, IL
2/3/2014
This was a huge hit at a BBQ I went to. It's almost like french onion dip. Very good.
apmilne
Hawaii
10/28/2012
When made with regular onions rather than sweet, this is a spectacular replacement for the Lipton onion soup mix version that we've all grown up on.
wtidmarsh
San Francisco
10/14/2012
This recipe is great on it's own or you can add other ingredients to it. I get rave reviews every time. Add 4 oz. crumbled gorgonzola and 1 cup chopped walnuts. Can also add 6 oz. goat cheese and 1/2 cup drained and chopped sun dried tomatoes. Another option 6 oz. goat cheese and one pkg drained chopped spinach. No end to what you can use it for as a base.
jhanigan
11/23/2011
This is really delicious. I have made it twice. The first time I didn't use any cream cheese - just sour cream. The 2nd time I put an 8 oz. pkg of low-fat cream cheese with the sour cream, and I didn't like the cheesy taste as well. But it was still good.
suesailor
9/19/2010
Truly an outstanding Onion Dip! Served this at my annual "Super Bowl" party to rave reviews as one of several hors d'oeuvres. I followed the recipe to the letter. Took the leftovers to the office the next day wherein a number of my coworkers asked for a copy of the recipe. This dip is definately a keeper!!
jluebbermann
Sacramento, CA
2/26/2010
Excellent! I didn't need the extra chipotle kick, so I left it out this time. I also pureed the dip, you could do this if you want a smoother dip. I'd say if you don't have creme fraiche, substitute more sour cream. I'll never buy dehydrated french onion soup again!
houdini41
Connecticut
2/8/2010
Delicious! I'd never had fresh onion dip before... only the kind with the icky seasoning packet. This was a million times better. I used regular chili powder and that worked fine. Next time I might chop the onions a bit smaller. Since it doesn't go into the food processor, the long pieces of onion are a little awkward for people to eat at a party. But very tasty!
tripleshot
chicago
2/6/2010
