California Dip

California Dip

2 1/4 cup onions, finely chopped
16 oz sour cream
2 tablespoons olive oil
2 tablespoons mayonnaise
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon garlic powder


Heat the oil in a large saucepan. Add onions and salt and cook 20 minutes, stirring occasionally, until golden brown. Keep an eye on it for the last few minutes so it doesn’t burn. Remove to a bowl and allow to cool, about 15 minutes. Add remaining ingredients and mix thoroughly. Cover and refrigerate 1 hour to over night. Serve with chips, pretzels and raw vegetables.

My thoughts:

Did you know that California Dip was invented in the 1950s when easy recipes featuring “time saving” ingredients first became popular? I think everyone has had onion dip made with dehydrated onion soup and sour cream (which concidentally was an unsual ingredient until the rise in popularity of dips) and (perhaps secretly) enjoyed it. Picture that dip but change the soup mix to freshly caramelized onions and you get this. Perfect, tangy and just a little kitschy.


  1. looks good!

  2. I love the kitschiness of the dip — however it sounds really tasty!

  3. yeuch, i hate the concept of using soup mix in cooking! That’s not cooking, that’s combining! And no, soup mix is not a spice! 😛 I mean come on, for those that do it, is it THAT hard to chop a nice fresh onion?? I don’t think so! Sadly I have heard that kind of thing from lots of americans, and it just annoys me to no end. Sorry for the short rant:D

  4. great! i am goona try this out this weekend. will let you know how it turns out! thanks!!

  5. i just stumbled upon your site while surfing food blogs. i love the design of yours (the pattern in the background is really nice).