Cheesy Caramelized French Onion Dip with Fingerling Potatoes & Chorizo

This amazing no-mayo-or-sour-cream Cheesy Caramelized French Onion Dip is blended with brie, cream cheese, yogurt and spices, and served with crispy roasted fingerling potatoes and chorizo. Perfect for game days and weekend snacking!

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Key to a Delicious French Onion Dip

The key to maximizing the flavor of this addictive dip is having patience to let the onions slowly cook until they’re completely caramelized. Slicing the onions really thinly helps this process. I found using a handheld mandoline makes slicing super easy, but using a sharp knife will certainly do the trick as well.

After about 15 minutes and the onions have softened, in goes fresh rosemary and lots of garlic. Because let’s be honest, you can never really have too much garlic.

Tip for Caramelizing Onions

Now here is where the patience piece comes in along with the wine, which keeps the onions hydrated as they continue to cook down. You can always use water instead if you prefer. This takes almost another 30 minutes for the onions to reach that gooey, jammy stage. And, you’ll find the original six cups of raw onion will actually reduce to just two.

Putting it together

Now that you have super sweet and soft onions, it’s time to pull out the food processor. The onions go into the bowl along with dollops of plain Greek yogurt, cream cheese, half of the brie, garlic powder, onion powder and s&p. Many onion dip recipes have a base of either mayo or sour cream. I’m not a fan of either so I opted for yogurt and two creamy cheeses instead.

By all means substitute what your gang likes. Goat cheese or any other soft cheese will work as well. Regardless of your choices, process the mixture at least 30 seconds for a nice creamy, smooth consistency.

TIP: Have the cream cheese and brie at room temperature for a smoother blend.

The Finishing Touch

So to finish off this creamy dreamy dip, I transferred it to a small cast iron skillet, dotted the top with the remaining brie and popped it under the broiler. In just a few minutes you’ll have a bubbly, mouthwatering appetizer that can easily become dinner in my book. And, if there happens to be anything left, it will keep well in the fridge for up to a week.

How to Serve

We found these slightly charred roasted fingerling potatoes and chorizo slices as perfect accompaniments. I simply tossed them in some olive oil and spices and they baked while the onions cooked. But there are plenty of dipping options!

Chips – potato, bagel, pita (any flavor!)

Pretzels – sticks, broken rods, crisps, soft pretzel bites

Veggies – snap peas, baby carrots, celery sticks, cherry tomatoes, sliced bell peppers

And let’s remember, it’s hard to find anything savory that a dollop or schmear of this caramelized onion dip wouldn’t be good on. Hope you enjoy, friends!

More Delicious Snacking Recipes to Try

Honey Roasted Pear & Brie Flatbread

French Onion Smashed Potato Bites

Cheesy Prosciutto Puff Pastry Twists

Hot Cheesy Crab Dip

Greek Lamb Meatballs w/ Creamy Green Herb Sauce

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Cheesy Caramelized French Onion Dip with Fingerling Potatoes & Chorizo

This amazing no-mayo-or-sour-cream caramelized onion dip is blended with brie, cream cheese, yogurt and spices. Such a versatile recipe that’s also fantastic as a sauce or sandwich spread. No matter how it’s served, it won’t last long.

5 from 5 votes

Print Pin Rate

Course: Appetizer, Dip

Cuisine: American, French

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 3 cups (approx.)

Author: Kim Peterson

Equipment

• Cast iron skillet
• Handheld mandoline
• Extra-large, rimmed baking sheet

Ingredients

Caramelized French Onion Dip

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 large yellow or white onions, thinly sliced (about 6 cups)
• Kosher salt and black pepper
• 2 teaspoons white or brown sugar
• 4 garlic cloves, sliced
• 1 teaspoon fresh rosemary, finely chopped, plus extra sprigs for garnish
• ½ cup dry white wine
• 1 teaspoon Worcestershire sauce
• 8 ounces brie cheese, rind removed, room temperature
• ¼ cup cream cheese, at room temperature
• ¼ cup plain Greek yogurt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon fresh oregano, chopped, plus extra for garnish

Roasted Fingerling Potatoes and Sausage

• 1 ½ pounds fingerling potatoes, halved lengthwise
• 12 ounces chorizo, andouille or kielbasa, ¼-inch diagonal slices
• 2 tablespoons olive oil
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon dried oregano
• Kosher salt and black pepper

Instructions

Caramelized French Onion Dip

• Heat oil and butter over medium heat in a large, cast iron or heavy skillet.
• Add onion. Season with salt and pepper and stir in sugar.
• Cook onions 15 minutes, stirring every few minutes.
• Add garlic and rosemary. Cook 2 minutes.
• Pour in some wine, let simmer and absorb. Repeat until all wine is absorbed, about 30 minutes in total. Stir occasionally during this process.
• As the onions get jammy, add the Worcestershire sauce.
• When the onions are caramelized, transfer them to the bowl of a food processor. (The 6 cups of raw onion will reduce to about 2 cups when caramelized.)
• Add 4 ounces of the brie, cream cheese, yogurt, garlic and onion powders to the onions.
• Process the mixture until smooth and creamy, 30-45 seconds.
• Stir in chopped oregano.
• Preheat broiler on high.
• Transfer onion mixture to a small broil-proof skillet or pan.
• Scatter pieces of the remaining brie on top of the onion dip.
• Broil for 3-5 minutes or until the cheese is bubbly. Watch closely so the dip doesn’t burn. Carefully remove skillet from the oven and let cool 5 minutes.
• Garnish dip with extra herbs and serve with Roasted Fingerling Potatoes and Chorizo. Enjoy! (Refrigerate any leftover dip up to 1 week.)

Roasted Fingerling Potatoes and Chorizo

• Preheat oven to 425 degrees F.
• Place halved potatoes on a large, rimmed baking sheet in a single layer.
• Drizzle potatoes with olive oil and season with rosemary, oregano, salt and pepper.
• Bake 30 minutes stirring halfway through cooking time.
• When potatoes have about 8 minutes left to bake, push them to one side of the pan and add the sliced chorizo to the other side.
• Stir the chorizo once while cooking.
• Remove baking sheet from the oven when the potatoes are browned and fork tender, and the chorizo is slightly charred.
• Transfer to a serving plate or bowl and enjoy with the Cheesy Caramelized French Onion Dip.

Notes

VARIATIONS: If you don’t want to serve the dip hot, you can blend all of the brie into the onion mixture in the food processor and serve it at room temperature. Again, refrigerate any leftovers. You can also serve the dip with potato chips, pretzels and crudité. Plus, this dip is delicious on chicken, fish and pork, and is a dynamite spread for sandwiches and burgers.

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