I was debating what recipe to post this week when I had a realization – surely there must be a day dedicated to chips and dips. And as luck (or delicious fate) would have it, March 23 is officially National Chip and Dip Day. That’s right – just a few days away!

Even better, this dip qualifies for some additional unofficial celebrations (in case you were wondering). March 5 is National Onion Dip Day, and November 16 marks National French Onion Dip Day. It seems like a lot of love for onion dip, which got me thinking – what’s the actual difference between onion dip and French onion dip?

After some research, I didn’t find a hard-and-fast rule. Both can be made with dehydrated onions or those classic soup mix packets (think Lipton’s Onion Soup & Dip Mix). There’s a slight tendency to call dips made with fresh onions ‘French onion dip,’ likely because French onion soup is traditionally made with fresh onions. But let’s be honest – it also just sounds fancier when you add ‘French’ to the name.

No matter what you call it, the secret to an amazing onion dip is caramelized onions. In this version, I use fresh sweet onions and shallots, cooked low and slow until they’re deeply golden and full of rich, sweet-savory flavor. This takes about an hour – but please, don’t rush this step. It’s worth every minute.

A couple of tips: Take the sour cream and cream cheese out of the fridge when you start cooking the onions. Letting them come to room temperature makes for a much smoother, easier-to-mix dip. Also, make the dip a day in advance so the flavors have time to develop – you’ll be glad you did.

This dip demands a sturdy potato chip. A thick-cut, kettle-style chip or one with ridges is ideal, since the dip itself is thick and luscious.

I originally made this for the Super Bowl, and given that the Eagles won, it might just become my lucky game-day dip. Here’s hoping I have a reason to make it again soon.

Caramelized Onion & Shallot Dip

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Course Appetizer

Servings 3 cups

Ingredients

2 tablespoons unsalted butter
3 medium sweet onions halved and thinly sliced
3 medium shallots thinly sliced
1-1/2 cups sour cream at room temperature
8 ounces cream cheese at room temperature
1 tablespoon and 1 teaspoon minced chives divided
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Garnish with minced chives
Serve with sturdy potato chips

Instructions

In a five quart pot or Dutch oven, melt the butter over medium heat.
Add the onions and shallots. Cook over medium heat, stirring occasionally for about 10 minutes or until softened. Turn the heat down to medium-low and cook, stirring occasionally, until golden and caramelized, for about 40 minutes to 50 minutes. Add 1/4 cup of water as needed to prevent the onions and shallots from sticking. Do not rush this step.
Remove the pot from heat and let onions and shallots cool slightly, about 15 minutes.
Transfer the onions and shallots to a cutting board and coarsely chop.
In a large bowl, mix the sour cream with the cream cheese, 1 tablespoon chives, onion powder and Worcestershire sauce until smooth.
Stir in the onions and shallots. Season with salt and pepper.
Transfer the dip to a serving bowl and sprinkle remaining 1 teaspoon of chives on top. Cover and refrigerate.
This dip can be made up to a day in advance – it actually allows the flavors to develop.
Remove from the refrigerator 30 minutes before serving. Serve with sturdy potato chips.