Easy Buttermilk Onion Dip Recipes

EVERYTHING ONION DIP

Everything Onion Dip image

This onion dip is made with everything onions and is everything you'd ever want in an onion dip. Yellow, red, and green onions join savory shallots, flavorful chives, and the key ingredient, dried onion, which makes it taste like the French onion dip of your childhood. You can serve this dip with anything and everything, but if you have to pick, serve it with some sturdy, top-shelf potato chips for any big game or party. And if you're lucky enough to have leftovers, it makes the best baked potato topping!

Provided by Chef John

Time 5h

Yield 24

Number Of Ingredients 13

Ingredients

1 medium yellow onion
2 tablespoons olive oil
1 teaspoon kosher salt, or more to taste
½ cup minced shallots
½ cup diced red onions
½ teaspoon granulated garlic
1 tablespoon minced dried onion
¾ cup mayonnaise
2 cups sour cream
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
⅓ cup thinly sliced green onions, or more to taste
¼ cup thinly sliced fresh chives, or more to taste

Steps:

Cut both ends off the yellow onion and cut evenly into 2 halves. Remove and discard skin. Place onion halves on a cutting board with cut-sides down. Make vertical slices against the grain, then turn and slice across the cuts to chop. Chop again if you'd like smaller pieces. You should have about 2 cups chopped onion.
Heat olive oil in a large skillet over high heat. Transfer onion and salt into the hot oil. Cook until onions are deep brown in color, 7 to 8 minutes. Add shallots and red onions; stir and saute until they start to soften and sweeten, 3 to 4 minutes. Turn off the heat and stir in garlic and dried onion. Set aside to cool completely, about 20 minutes.
Combine mayonnaise, sour cream, pepper, cayenne, and cooled onion mixture; mix until thoroughly combined. Cover and chill in the refrigerator for 4 to 12 hours, or overnight.
Remove dip from the refrigerator and stir in green onions and chives. Taste and adjust seasoning. Transfer dip into a serving bowl and garnish with more green onions and chives to serve.

Nutrition Facts : Calories 107.3 calories, Carbohydrate 2.7 g, Cholesterol 11 mg, Fat 10.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 3.5 g, Sodium 130.3 mg, Sugar 0.7 g

BUTTERMILK ONION RINGS

Buttermilk Onion Rings image

Provided by Geoffrey Zakarian

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Vegetable oil, for deep-frying
1 cup all-purpose flour
1 cup rice flour
1 cup finely grated parmesan cheese, plus more for topping
3 tablespoons mustard powder
1 tablespoon paprika
1 teaspoon garlic powder
Kosher salt
2 cups buttermilk
1 cup dark beer, such as porter or stout
2 tablespoons dijon mustard
2 medium onions, peeled and cut into 1/3-inch-thick rings

Steps:

Fill a fryer or large Dutch oven with 2 inches vegetable oil; heat to 330 degrees F to 340 degrees F. Prepare the batter: Whisk the all-purpose flour, rice flour, parmesan, mustard powder, paprika, garlic powder and 2 tablespoons salt in a large bowl. Whisk the buttermilk, beer and dijon mustard in a separate large bowl. Add all but 1 cup of the wet ingredients to the dry ingredients and whisk to make a smooth batter, similar to a pancake batter.
Test 1 onion ring: Dip in the batter and fry until golden brown, about 2 minutes. If the batter is still not cooked through, then it is probably too thick; add a splash more of the wet ingredients to the batter. (You may also need to add more of the wet ingredients to the batter as it sits.)
Working in batches, dip the remaining onion rings in the batter and fry until golden brown, about 2 minutes. Remove with a slotted spoon and transfer to a rack. Immediately sprinkle with more parmesan.

BUTTERMILK ONION RINGS

Buttermilk Onion Rings image

Serve a batch of these crispy onions alongside steak and spinach for a steakhouse-style dinner.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 45m

Number Of Ingredients 6

Ingredients

2 medium white onions (about 10 ounces each), sliced into thin rings (about 1/4 inch)
3/4 cup low-fat buttermilk
1 1/2 cups all-purpose flour (spooned and leveled)
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
4 cups vegetable oil

Steps:

In a large shallow bowl, toss onions with buttermilk. In another large bowl, whisk together flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside.
In a 5-quart heavy-bottom saucepan, heat oil until a deep-fry thermometer registers between 325 and 350 degrees. Lift rings out of the buttermilk (letting excess drip off); toss with remaining flour mixture to coat. Place on floured sheet.
Working in small batches, carefully place coated rings (shaking off excess flour) into hot oil. Cook until golden, gently turning with tongs, 2 to 3 minutes. Transfer rings to a paper-towel-lined baking sheet. Repeat with remaining rings.

Nutrition Facts : Fat 10 g, Fiber 1 g, Protein 5 g

BUTTERMILK DILL DIP

Buttermilk Dill Dip image

This light, flavorful dip brings protein and perks up fresh sliced veggies in a hurry. -Elizabeth King, Duluth, Minnesota

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1 cup.

Number Of Ingredients 8

Ingredients

1/2 cup buttermilk
4 ounces fat-free cream cheese
3 green onions, finely chopped
1/4 cup finely chopped green pepper
3 tablespoons snipped fresh dill or 1 tablespoon dill weed
4-1/2 teaspoons horseradish sauce
1/8 teaspoon garlic powder
Assorted fresh vegetables

Steps:

In a small bowl, beat buttermilk and cream cheese until blended. Stir in the onions, pepper, dill, horseradish sauce and garlic powder. Chill until serving. Serve with vegetables.,

Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 228mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

BUTTERMILK ONION BREAD

Buttermilk Onion Bread image

This oniony bread is perfect for hearty sandwiches or serve it warm with a hot dinner. "This bread smells wonderful while baking," says Joan Powers of East Wenatchee, Washington.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

Ingredients

1 cup plus 2 tablespoons warm buttermilk (70° to 80°)
1 tablespoon butter
2-1/2 cups bread flour
1/2 cup whole wheat flour
3 tablespoons sugar
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1-1/2 teaspoons salt
1 teaspoon dill weed
2-1/4 teaspoons active dry yeast

Steps:

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 99 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 245mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

CREAMY ONION DIP

Creamy Onion Dip image

This easy dip made with pantry staples is creamy and oniony with just the right amount of cool tang to balance a crisp, salty chip. Just like the creamy party dip I grew up eating, but no powder packed with weird ingredients required. Be careful, you may eat an entire bag of chips with this dip! Serve with classic or wavy chips or cut veggies.

Provided by NicoleMcmom

Time 35m

Yield 12

Number Of Ingredients 6

Ingredients

2 cups sour cream
1 tablespoon minced fresh chives
2 ½ teaspoons onion powder
1 ¼ teaspoons kosher salt
¼ teaspoon garlic powder
½ teaspoon ground black pepper

Steps:

Combine sour cream, chives, onion powder, salt, garlic powder, and pepper in medium bowl; mix until well combined. Refrigerate for at least 30 minutes (or up to one week) before serving.

Nutrition Facts : Calories 84 calories, Carbohydrate 2.1 g, Cholesterol 16.9 mg, Fat 8 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 5 g, Sodium 220.6 mg, Sugar 0.2 g