French Onion Dip has always been one of my favorite dips. In college, my girlfriends and I used to buy bags and bags of wavy potato chips and the french onion dip in the refrigerated case at the grocery store. We would open the chips and and the dip and sit around eating and watching our favorite TV shows. To this day, french onion dip reminds me of those fun times.
French Onion Dip Mix
Nowadays, I don’t like to buy the commercially prepared stuff. There are usually too many unfamiliar ingredients in the container. And while I know you can buy onion soup mix to mix with sour cream, most soup mixes I’ve seen have MSG in them and that is a no-go for me. (MSG gives me headaches, even in small quantities.)
The solution…a simple mix, similar to the onion soup mix packets that you can store in your pantry. It contains spices you probably already have on hand.
I am going to give you the recipe two ways. The first is just enough for 2 cups of dip. The second is a mix, similar to my ranch dressing mix, that you can store in the pantry. This makes the dip come together extremely quickly. You scoop 1 Tablespoon of mix per cup of sour cream and mix together.
The dip is best if allowed to stand at least an hour for the onions to soften and the flavors to meld. But I’ll be honest, my children will eat it with crunchy onions too.
Tip: If you are planning on making the large batch, you might want to purchase the dried minced onion in bulk.
What to serve with the Dip
You can serve this with chips of course, but also with a variety of veggie dippers like peppers, carrots, cucumbers, broccoli, cauliflower, and cherry tomatoes.
You could also thin out the dip with a bit of milk and use it as a salad dressing or a marinade for chicken. I have also spread the french onion dip on a tortilla and topped it with lettuce and grilled chicken. Delicious!
This dip is my salvation on nights when I have forgotten to plan a vegetable side dish. I slice up a pepper or some broccoli and pull out the baby carrots and this dip. In less than 5 minutes, vegetables are on the table! That’s my version of fast food!
- 1 1/2 T. dried minced onion
- 1 t. parsley
- 1/4 t. black pepper
- 1/2 t. salt
- 1/4 t. onion powder
- 1/8 t. celery seeds
- dash cayenne pepper
- 3/4 cup dried minced onion
- 3 T. parsley
- 2 t. black pepper
- 4 t. salt
- 2 t. onion powder
- 1 t. celery seeds
- 1/2 t. cayenne pepper
Add all ingredients to 2 cups sour cream. Stir well. Refrigerate for an hour to blend flavors.
Combine all ingredients and store in the pantry. Use 1 Tablespoon mix to each cup of sour cream. Stir well before scooping the mix as the smaller spices tend to settle to the bottom. This is enough mix for 8-10 cups sour cream.
If the dip becomes too thick after standing, stir in a little milk to thin it out.
Do you make your own dips at home? What is your favorite dip to eat?