Pan fried onion dip (crack dip) and jalapeno ranch dip are my two go-to party dips. I usually always serve at least one of these, but sometimes both, and they always get requested.

They come together really quickly and they both taste better made the day before. It gives them time to come together and mingle. Win-win because the last thing you want to do on party day is fuss with silly dips. I like to serve the Crack Dip with Kettle chips and the Jalapeño Ranch Dip with veggies, but they interchange nicely.

Pan-Fried Onion Dip (AKA: Crack Dip)

Pan Fried Onion Dip
Pan Fried Onion Dip

2 large onions (I like to use red, cut in petals)
4 tablespoons unsalted butter
1 ounce vegetable oil
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon black pepper
4-6 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon of your favorite hot sauce
1/2 teaspoon Worcestershire


Get your cream cheese out and let it soften up.

Cut the onions either in petals or half moons. You should have about 3 cups. Heat the butter and oil in a large pan over medium heat. Add the onions, salt, pepper, and cayenne. Saute’ for 10 minutes then reduce the heat to medium-low. Cook until onions are caramelized, stirring every now and again.

Let the onions cool. Set aside 2 tablespoons for garnish.

Put the softened cream cheese, sour cream, mayo, hot sauce, and Worcestershire in an electric mixer bowl. Beat until smooth. Add the onions and mix well. Taste and make sure you like what’s going on. Put the reserved 2 tablespoons of onions on top. Serve at room temperature.

**Note: There are a couple of things I want to say about this recipe. The amount of oil and butter is up to you. You don’t want a dry pan; you won’t caramelize. But you don’t need it swimming in oil if you don’t want that either. Adjust for the amount of onions you have. I’ll sometimes saute’ up some mushrooms in the butter/oil goodness when I’m done with the onions and call it a day (for my own private consumption, not for the dip).

Also, this is a thick dip y’all. About 30-45 minutes before you want to serve, take it out of the fridge, give it a stir, THEN put the garnish onions on. It will soften up some so you can dip but you will want a hearty chip with this. Think kettle chips or Zapps.



4 oz green chilis drained (small can, drain not mandatory unless you have a lot of liquid)
4 oz jarred jalapeño slices
1/3 cup chopped cilantro
1/3 cup mayonnaise (not Miracle Whip please)
1/3 cup sour cream
1/3 cup buttermilk
1/2 teaspoon minced garlic
1 package dry Ranch dip


Combine first 3 ingredients. Chop really good or slap it in your food processor. Smoothness level is up to you. I like it smoother.
Add the remaining ingredients and mix well. That’s it!

Make this the day before if you can. The flavors really come together nicely.

Crazy delicious onion dip and jalapeno ranch dip for your summer veggie tray!Click To Tweet

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