Sourdough Onion Dip Bowl (Printable Version)

Caramelized onion dip served in a hollow sourdough loaf, ideal for gatherings and easy entertaining.

# What You'll Need:

→ Bread

01 - 1 large round sourdough loaf (approximately 1 pound)

→ Onion Dip

02 - 2 tablespoons unsalted butter
03 - 2 large yellow onions, finely diced
04 - 2 cloves garlic, minced
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 1 teaspoon sugar
08 - 1 cup sour cream
09 - 1/2 cup mayonnaise
10 - 1/2 cup cream cheese, softened
11 - 1 tablespoon fresh chives, finely chopped, plus extra for garnish
12 - 1 tablespoon fresh parsley, chopped
13 - 1 teaspoon Worcestershire sauce
14 - 1/2 teaspoon smoked paprika, optional

→ For Serving

15 - Reserved bread cubes from the loaf
16 - Fresh vegetables such as carrot sticks, celery, and cucumber slices, optional
17 - Crackers, optional

# How to Make It:

01 - Preheat the oven to 350°F.
02 - Slice the top off the sourdough loaf and hollow out the center, leaving a 1-inch thick shell. Cut the removed bread into bite-sized cubes for dipping.
03 - In a large skillet over medium heat, melt the butter. Add onions, salt, pepper, and sugar. Cook, stirring occasionally, until onions are deeply golden and caramelized, approximately 20 to 25 minutes. Add garlic and cook for 1 minute more. Remove from heat and let cool slightly.
04 - In a mixing bowl, combine sour cream, mayonnaise, cream cheese, chives, parsley, Worcestershire sauce, and smoked paprika. Stir until smooth.
05 - Fold in the caramelized onions and garlic. Adjust seasoning to taste.
06 - Spoon the onion dip into the hollowed bread bowl. Place the filled bread bowl on a baking sheet and bake for 15 minutes until warmed through.
07 - Garnish with extra chives and serve immediately with bread cubes, vegetables, and crackers for dipping.

# Expert Tips:

01 -
  • One bread bowl becomes the centerpiece that makes people actually excited about an appetizer.
  • Those caramelized onions taste like they took hours but honestly reward you for barely 25 minutes of patience.
  • You can prep the dip a full day ahead, which means less stress when guests arrive.
02 -
  • Don't rush the onions—low and slow is the only way they become sweet and golden instead of burnt and bitter; I learned this the hard way at my first attempt.
  • Soften your cream cheese at room temperature first, or you'll have lumpy dip no matter how much you stir.
03 -
  • Use a bread knife with a serrated edge and a gentle sawing motion to hollow out your loaf without crushing the walls—one sharp downward chop will collapse everything.
  • If your dip looks separated after sitting in the fridge, let it come to room temperature for 20 minutes before baking and give it a gentle stir; it'll come right back together.
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