For the Onions:

4 tablespoons butter

3 large sweet onions (such as Vidalia), thinly sliced (about 1/8 inch)

2 large shallots, diced (about ½ cup)

½ teaspoon salt

½ teaspoon black pepper

Pinch of cayenne pepper

2 cloves garlic, minced

For the Dip:

8 ounces cream cheese, softened

1 cup sour cream

1 cup mayonnaise (use high-quality brand)

2 teaspoons celery salt

2 teaspoons Worcestershire sauce

1 teaspoon lemon juice

Additional salt & pepper to taste

1 tablespoon minced fresh chives (optional, for garnish)

Cook Mode Prevent your screen from going dark

Caramelize the Onions:
- Melt butter in a large skillet over medium heat.
- Add onions, shallots, salt, pepper, and cayenne; sauté for 10 minutes until softened.
- Reduce heat to medium-low; cook for another 20-25 minutes, stirring occasionally, until onions are deeply golden and fragrant.
- Add garlic in the last 1-2 minutes. Remove from heat and let cool to room temperature.
Prepare the Dip Base:
- In a medium bowl, mix softened cream cheese, sour cream, and mayonnaise until smooth.
- Stir in celery salt, Worcestershire sauce, lemon juice, and additional salt & pepper to taste.
Combine:
- Fold cooled onion mixture into the dip base.
- Cover and refrigerate for at least 1 hour or overnight for best flavor.
Serve:
- Stir before serving.
- Sprinkle with fresh chives if desired and serve with potato chips, bagel chips, or vegetable sticks.

Mandolin Slicer: Using a mandolin helps achieve ultra-thin onions that caramelize evenly.
Dairy-Free Option: Substitute with vegan butter, dairy-free cream cheese, sour cream, and mayonnaise.
Alternative Dippers: Pita chips, tortilla chips, corn chips, or fresh veggie sticks all pair well.
Extra Flavor Tip: Making the dip a day ahead allows the flavors to meld and intensify.