Charred Onion Dip Recipe

Prepare onions

Peel the onions and cut into 1/2-inch thick rings or large wedges so they hold together while charring.

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot, about 3–4 minutes. Add olive oil and swirl to coat.

Arrange onion rings or wedges in a single layer (work in batches if needed). Sprinkle with kosher salt and black pepper.

Let onions sear without moving for 3–4 minutes until deeply browned on the bottom, then flip and char the other side another 2–3 minutes. You want a good caramelized/charred color but not completely burnt. Reduce heat to medium if browning too quickly.

Transfer charred onions to a cutting board. Once cool enough to handle (5 minutes), finely chop or mince the onions — you should have about 1 to 1 1/4 cups chopped charred onion.

In a medium mixing bowl, combine sour cream, mayonnaise, and softened cream cheese. Whisk or beat with a fork until mostly smooth and homogenous.

Add the lemon juice and stir to incorporate.

To the creamy base, add the minced garlic, chopped chives, chopped parsley, smoked paprika, cumin (if using), salt, and black pepper.

Fold in the chopped charred onions, reserving about 1 tablespoon for garnish if desired. Taste and adjust seasoning — add up to another 1/4 tsp salt or a squeeze more lemon if needed.

Cover the dip and refrigerate for at least 1 hour, preferably 2–4 hours, to let flavors meld. The charred onion flavor will mellow and integrate as it chills.

Before serving, stir the dip, transfer to a serving bowl, and sprinkle the reserved chopped charred onion and an extra pinch of smoked paprika or chopped chives on top for presentation.

Arrange the crudités and pita chips around the bowl and serve chilled or at cool room temperature.

Leftover dip keeps in an airtight container in the refrigerator for up to 4 days.