Sweet Onion, Scallion and Chive Dip 3.000

Stacy Zarin Goldberg for The Washington Post; food styling by Amanda Soto/The Washington Post

Jan 26, 2000

Think onion dip has to be made from a packaged mix? Think again. The real thing tastes so much better. Serve with potato chips and crudites.

The dip is best made at least 4 hours in advance and can easily be made the day before.

3 cups

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3 cups

  • 2 tablespoons salted butter
  • 1 pound sweet onions, such as Vidalia or Peruvian, cut into 1/4- to 1/2-inch dice
  • 1/2 cup finely chopped scallions, white and tender green parts
  • 1/4 cup finely chopped chives
  • 1 cup sour cream
  • 8 ounces cream cheese, at room temperature
  • 1/2 teaspoon salt (optional)


In a large skillet over medium heat, melt the butter. Add the onions, reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until the onions just begin to turn golden. Add the scallions and cook for 3 to 4 minutes, stirring. Remove from the heat; add the chives and mix well. Transfer the onion mixture to a bowl and set aside to cool slightly.

While the onion mixture is cooling, combine the sour cream, cream cheese and salt in a medium bowl. (These can be mixed by hand if the cream cheese is soft or in a food processor if the cream cheese is still firm.) Add the onion mixture and stir to combine. Taste and add salt, if desired. Cover and refrigerate until ready to serve.

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Adapted by Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick and Kara Elder.

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