French Onion Dip Recipe
January 15th, 2008
Onion Dip Recipe – Great for Parties!
Dips and chips, the mindless “go to” dish when asked to contribute to the party. One of my favorites is French Onion Dip but there are few store brands that will do. The basis of most French Onion Dip is dry soup mix with sour cream – far from appetizing if you ask me. If we are being honest, it’s nothing short of disgusting. This is a classic example of a thing destroyed by our desire for convenience. This French Onion Dip Recipe will help this party food reclaim it’s status as a deliciously addictive crowd pleaser.
French Onion Dip Recipe
1 recipe of caramelized onions
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
Making Home Made French Onion Dip
1) Place all ingredients in a mixing bowl except for the caramelized onions and mix well.
2) Add the cooled caramelized onions mix.
3) Refrigerate for at least two hours to let the flavors incorporate. If you have the patience to let it chill overnight, that’s even better. When doing so, make sure that the plastic wrap is touching the French Onion Dip so there is little opportunity for oxidation. Stir well, serve with your choice of chips or fresh crudités.
Looking for other party favors? Try the Ultimate Guacamole Recipe.
January 16th, 2008 at 10:57 am
This french onion dip recipe sounds frikin yummy…I may actually have to try that for my honey! I am not so big on onions, but your carmelized onion recipe sounds enticing :o)
Go Wasabi Bratwurst!
January 16th, 2008 at 4:55 pm
If you must resort to a store bought brand of french onion dip I recommend Dean’s. It’s the only one I can stand and its really quite good (although nothing beats the real thing). My mom loves her french onion dip with Fritos Scoops. I’ll admit, she’s on to something – she got me hooked its become my ‘go to’ junk food combo!
January 16th, 2008 at 5:56 pm
Wow, that sounds good.
What is crudites though? I’ve never heard of that.
Thanks for making me hungry for your onion dip now. :)
Pam Hoffman
http://seminarlist.blogspot.com
January 21st, 2008 at 1:09 pm
Crudites are cut raw vegetables (such as carrot sticks, pepper strips, etc) usually served with a dip.
April 8th, 2008 at 12:53 am
[...] imagine, add it to your sandwich, top off your Classic Hamburger. I also recommend making some French Onion [...]
August 7th, 2008 at 5:53 pm
Nice blog. Love the little snippets of info that accompany each recipe. Wasabi mash is one of my faves, too :)
August 7th, 2008 at 9:21 pm
Thanks Dee! Checking out your blog right now!
October 14th, 2008 at 12:10 pm
This is just what I have been looking for!
Will be making this for the tailgate this weekend for sure.
Your website is awesome, what a wonderful find!
November 8th, 2008 at 7:15 pm
@Carrie Hi Carrie, thanks for stopping by. You make this French Onion Dip recipe once and I assure you will never go back. Hope it worked out for you!
June 5th, 2009 at 7:40 am
This dip is AMAZING! I’ve never caramelized onions before so I was skeptical, but they turned out well. I was searching for a french onion recipe, but found most of them use onion soup mix. Thank you for this recipe! It’s amazing and worth the time to caramelize the onions.
June 5th, 2009 at 8:40 pm
Thanks Amabel!
Actually we are thinking of making free-form tart and filling it with
caramelized onions this weekend. If we get something worth sharing, we
will post it.
Thanks again for reading and taking the time to comment!
January 8th, 2010 at 3:31 pm
Just made this. I added a tablespoon of granulated beef bullion and omitted the salt. I have to say, I don’t think I’ll be going back to store bought anytime soon!
January 8th, 2010 at 4:20 pm
Hurray for granulated beef bullion. I will make sure to try that out next time. MMMM maybe I need to do that this weekend!
Thank you for taking reading and taking a moment to post such valuable feedback, Scarlet!
July 31st, 2010 at 9:34 pm
I make a dip very similar to this but I use 1/2 teaspoon ground celery seed and a few dashes of worcestershire sauce. I also add a little bit of balsamic vinegar or dry vermouth to the onions while they’re being sauteed.