Another favorite added to our homemade dip recipe collection, paired with the great outdoors and a hot grill, nothing says summer quite like it.
When it comes to hosting friends and family, a classic dip is a must-have on the table. It could be roasted garlic and olive oil dip to serve with crusty bread before a hearty meal, or roasted garlic hummus for a lighter affair.
On game days in the fall and yard games in the summer, a chip dip recipe fits the bill. Mixing it up with the seasons means the caramelized onion and garlic dip with mayo gets sauteed up in the cooler seasons when a stovetop is an acceptable form of cooking. But in the summer? Grilling onions in a foil packet is 100% the answer for making sour cream and onion dip.
Why Grill Onions in a Foil Packet?
Something magical happens when you take a whole onion, garlic cloves, and butter and wrap them in foil on the grill to roast. A deep flavor develops, turning the onion from pungent to luxurious. They soften and caramelize in a way that leaves a bright onion flavor paired with a mild sweetness.
Plus, it’s the easiest way to prep onions for a summertime caramelized onion dip. Rather than sauteing sliced onions on the stovetop with the need to babysit, grilling them is a set-it-and-forget-it strategy that creates amazing results.
How to Make Grilled Onion Dip
Prepare the Onion and Garlic Packet
To prep the onion for grilling, first cut off the top and bottom of the onion. Then peel the outer ‘paper’ layer off of the onion. Make 4 slits down the onion, almost to the bottom but not all the way through. The onion should still be able to stand up on its own, as pictured.
Gently pull open the layers of the onion to create room for the whole garlic cloves. Nestle the cloves gently between the layers. This keeps them in place and allows the flavors to infuse together while cooking.
If your cloves are too large to fit, cut them in half.
Next up, top the onion with cubes of butter, onion powder, garlic powder, and salt. The butter keeps the onion moist. Plus, as it melts, it becomes the most flavorful liquid that will go straight into the onion dip. That’s what I call winning.
Grill the Foil Packet
With the onion ready, wrap the foil around it until securely closed. Then, grill the foil packet for 25-35 minutes. The cook time may vary depending on how steady you’re able to keep your grill temperature and the location of the onion. This is influenced by factors such as wind, and whether or not you’re cooking other items and thus opening and closing the grill more often.
Cook the onion until it’s soft and tender; you should be able to squeeze it in the foil packet to tell. You can also open the packet and use a fork to measure the tenderness.
Prepare the Dip
Once the onion packet is softened, remove it from heat and open it up to cool. Meanwhile, mix up the base of the dip by combining the sour cream, Worcestershire sauce, a little more onion powder.
Once the onion is cool enough to handle, transfer it to a cutting board and finely chop the onion and garlic cloves. Stir them into the dip along with the butter sauce that formed in the onion packet, too! Always remember to taste test for salt and pepper levels!
Serving Suggestions
Grab a bag of your favorite hearty potato chips, and dig it! This dip can also be served with fresh veggies or crackers. Slather it on grilled burgers for the ultimate sandwich.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Sour Cream and Onion Dip with Grilled Onions
Ingredients
- 1 medium-sized yellow onion
- 4 garlic cloves, peeled and halved
- 2 Tablespoon unsalted butter, cubed
- 1/2 tsp garlic powder
- 3/4 tsp onion powder, divided
- 1/2 tsp kosher salt
- 3/4 cup sour cream
- 1/4 tsp Worcestershire sauce, and a few extra splashes as needed
- Salt and pepper, to taste
- Fresh Parsley, chopped, for garnish
Equipment
Instructions
- Preheat oven or grill to 450°F. Prepare the onion by cutting off the top and bottom, and removing the outer layer. Cut 4 slits in the onion top, going about halfway through. Cut out the center of the onion, about 1 inch deep. Place the prepared onion on a piece of foil large enough to wrap around the entire onion. Gently peel back several layers of the onion and place 4 garlic cloves inside the onion layers and on top of the onion as best as possible.1 medium-sized yellow onion, 4 garlic cloves
- Place the butter, garlic powder, and 1/2 teaspoon onion powder, along with salt, and pepper on top of the onion. Wrap the foil around the onion. Place the foil packet on the top rack of the grill or in the middle of the oven. Roast for 25-35 minutes, until tender. Remove the packet from the heat, open foil, and let cool.2 Tablespoon unsalted butter, 1/2 tsp garlic powder, 3/4 tsp onion powder, 1/2 tsp kosher salt
- Once the onion is cooled enough to handle, drain the remaining liquid into a bowl. Chop the onion and garlic to the desired size for the dip. Whisk together excess liquid from the onion with sour cream, Worcestershire sauce, the remaining 1/4 tsp onion powder, salt, and pepper to taste.3/4 cup sour cream, 1/4 tsp Worcestershire sauce
- Add the chopped onion and garlic, stirring until combined. Chill in an airtight container until ready to serve (you can serve immediately but I personally prefer it chilled, which also gives the flavors time to meld). Serve with potato chips and enjoy!Salt and pepper
Notes
This post was originally sponsored by Decoy in June 2020. Find your own bottle here.
By the Way…
This recipe is part of our easy vegetarian appetizer collection. Check it out!
