Description
Once you make this, you’ll never buy the dip in the little plastic tubs again. Guaranteed! For best results, refrigerate overnight. Serve with potato chips or chopped veggies.
Ingredients
- 1 tablespoon butter
- 1 medium onion, halved and sliced into petals
- 1 teaspoon salt
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley flakes
- 1 teaspoon garlic powder
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®)
- and select Saute function. Add butter
- onion
- and salt. Cook until onions are soft and caramelized
- about 8 minutes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 5 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- 10 to 40 minutes.
- Select Saute function again and cook for 5 minutes or until liquid has evaporated. Turn pressure cooker off and allow to cool for 5 minutes.
- Combine cream cheese
- sour cream
- Worcestershire sauce
- parsley
- and garlic powder in a large bowl. Remove onions from pressure cooker using a slotted spoon and add to bowl with cream cheese mixture. Stir. Cover dip with plastic wrap and refrigerate for a minimum of 1 hour.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 1 hr 40 mins
Servings: 8