By: Nathan Michael & Julia Flowers

Nathan Michaels and Julia Flowers bring you a delightful and indulgent treat with their Caramelized Onion Dip with Crudités & Potato Chips recipe. Slowly caramelized sweet onions create a rich and savory base for this creamy dip, where full-fat cream cheese and sour cream come together with a blend of seasonings to deliver a burst of flavor. To balance the richness, crisp potato chips are paired with a colorful array of optional crudités, including Persian cucumbers, petite carrots, fennel slices, endive spears, radishes, and celery. This crowd-pleasing dip can be prepared in advance, making it the perfect choice for gatherings or a satisfying indulgence any day of the week.



  • 3 large sweet onions sliced thin
  • 3 tablespoons of Olive Oil
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 block of full fat cream cheese (Softened)
  • 1 cup of full fat sour cream
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of garlic powder
  • 1/4 cup of chives (minced)
  • Potato Chips
  • Optional Vegetables For Crudités:
  • Persian Cucumber (quartered)
  • Petite Carrots (sliced in half)
  • Fennel Slices
  • Endive Spears
  • Radishes (halved)
  • Celery slices


In a large skillet over low heat, add the olive oil and onion slices. Cook stirring occasionally until onions have completely softened and started to turn a light brown. This will take 30+ minutes. Once caramelized, let the onions cool completely.
Meanwhile in a food processor add the softened cream cheese, sour cream, salt, pepper, onion powder, garlic powder, and pulse to combine. Add cooled onions and mix again until combined—lastly pulse in the chives.
The dip can be made up to 5 days ahead and stored in the fridge until ready to serve.