Sourdough Onion Dip Bowl (Print)

A creamy onion dip nestled in a warm sourdough loaf, perfect for sharing at parties and events.

# Components:

→ 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 hollowed loaf
16 - Fresh vegetables such as carrot sticks, celery, and cucumber slices, optional
17 - Crackers, optional

# Directions:

01 - Preheat the oven to 350°F. Slice the top off the sourdough loaf and carefully hollow out the center, leaving a 1-inch thick shell. Cut the removed bread into bite-sized cubes and set aside for dipping.
02 - In a large skillet over medium heat, melt the butter. Add the diced onions, kosher salt, black pepper, and sugar. Cook, stirring occasionally, until the onions are deeply golden and caramelized, approximately 20 to 25 minutes. Add the minced garlic and cook for 1 additional minute. Remove from heat and allow to cool slightly.
03 - In a mixing bowl, combine the sour cream, mayonnaise, softened cream cheese, fresh chives, fresh parsley, Worcestershire sauce, and smoked paprika if using. Stir until the mixture reaches a smooth consistency.
04 - Fold the caramelized onions and garlic into the cream mixture until evenly incorporated. Taste and adjust seasonings as needed.
05 - Spoon the onion dip mixture into the hollowed bread bowl. Place the filled bread bowl on a baking sheet and bake for 15 minutes until warmed through.
06 - Remove from the oven and garnish with additional fresh chives. Serve immediately with the reserved bread cubes, fresh vegetables, and crackers for dipping.

# Expert Advice:

01 -
  • One bread bowl becomes your serving dish and the chips all at once, so you're not juggling a million tiny plates.
  • Caramelized onions take time but taste like you've been cooking all day, and everyone assumes you did.
  • The whole thing can be assembled hours ahead, which means you're actually relaxed when people arrive.
02 -
  • Do not skip the slow caramelization of the onions—rushing it on high heat gives you brown onions, not caramelized ones, and the whole thing tastes flat.
  • Softening your cream cheese beforehand is essential because trying to stir in cold cream cheese into the sour cream mixture creates lumps that no amount of stirring fixes.
03 -
  • Use a bread knife with a serrated edge—it glides through sourdough crust without crushing the interior.
  • If your dip looks too thick, a spoonful of sour cream mixed in loosens it right up without diluting the flavor.
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