French Onion Dip
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Flavorful caramelized onions are mixed with sour cream, Worcestershire sauce and cream cheese in this easy homemade French Onion Dip recipe! This dip is perfect for dipping up with potato chips, spreading on a sandwich or dolloping on top of a baked potato!
Table of contents
I am a dip girl, through and through. Throw me a bag of chips and a trio of dips and I am one happy camper! French Onion Dip is something that we always had in our refrigerator growing up. We purchased the dip pre-made from a local dairy in Oklahoma and it was so delicious!
Since I can’t get my hands on that local dairy dip in San Diego, I decided to make my own at home, and kick it up a notch with the addition of homemade caramelized onions! The taste is so much better than anything you can buy at the grocery store! It’s so creamy, incredibly flavorful, with a great onion flavor.
While it may take some time to make caramelized onions, it’s actually really easy to do, and so worth the wait! They add an incredible amount of flavor to this creamy dip and once you have them caramelized, you can store the onions in the fridge or freezer to make several batches of this dip.
If you already have caramelized onions in your fridge, this dip is easy to mix up in just 10 minutes! It’s delicious with wavy potato chips for dipping up all the creamy onion goodness, but it’s also great added to burgers, dolloped on soup or as a dip for potato wedges!
Ingredients
- Sour cream – this is the base for pretty much every french onion dip recipe, whether homemade or store-bought. It’s creamy, tangy and pairs perfectly with the onions!
- Cream cheese – adds fat, flavor and even more creamy goodness to the dip!
- Caramelized onions – click the link to learn how to caramelize onions with my easy step-by-step guide. If you’re making the onions specifically for this recipe, you can dice them up before caramelizing them, instead of slicing them. This will cut the cooking time down by 15-20 minutes.
- Fresh parsley – if you only have dried parsley, you can use that. Simply cut down the amount from 1 tablespoon of fresh parsley, down to 1 teaspoon of dried parsley. You could also use fresh chives or green onions, if you prefer.
- Worcestershire sauce – this adds a wonderful umami flavor to the dip that gives it depth and richness. I definitely recommend not leaving this out, as it really is a great flavor enhancer! If you need a quick substitute, you can use soy sauce instead.
- Salt + black pepper – to season the dip.
Instructions
- Add all of the ingredients to a bowl.
- Stir until all of the ingredients are combined.
That’s it! Two simple steps and you’re on your way to dipping up deliciousness!
Serve the dip immediately and garnish with fresh herbs, liked chopped parsley, diced green onions or chopped chives. Or place the dip in the refrigerator in an airtight container for up to 7 days.
I do not recommend freezing the dip, as sour cream does not freeze well. The dairy will separate when frozen and the texture will not be the same once the dip is defrosted.
Ways to serve it
- With chips – this one is obvious! Ruffled or wavy potato chips are best for getting that thick dip on a chip. But feel free to use corn chips, or your favorite type of potato chip, or bagel chips.
- With crackers – in addition to chips, this dip goes great with crackers! Serve it with your next cheese or charcuterie board with a variety of crackers for dipping.
- With veggies – dip celery, carrots or bell peppers into this dip for a healthier snack!
- On top of a baked potato – growing up, this is the only way we ate baked potatoes, topped with french onion dip, cheddar cheese and bacon! It’s basically a leveled-up sour cream and I promise, you’ll never look at a baked potato the same way again, after you’ve tried this delicious combination.
- As a spread for burgers – ditch the mayo and mustard, and instead, spread this dip on the bun of your next burger. It adds a wonderful, creamy flavor to the burger. If you’re a real onion lover, try it on this Onion Fried Burger for double the onion goodness!
- As a sandwich spread – spread this dip on a steak sandwich, tri tip french dip, or your favorite sandwich!
- With potato wedges – dip salt and vinegar potato wedges, or waffle cut fries into this dip.
- Dollop on top of soup – dollop it on top of french onion soup with meatballs for a real french onion party!
Pro tips
- If making the caramelized onions specifically for this dip, you’ll need 1 cup of onions. One pound of onions caramelized down will equal 1 cup of onions. Dice the onions uniformly so that they’ll cook evenly. Add 1 tablespoon butter to a cast iron skillet and saute the onions over medium heat for 30 minutes, or until they’re a deep golden brown color. Refer to this post for how to caramelize onions for much more in depth info and step-by-step photos of the process.
- If using prepared slices of caramelized onions, be sure to dice the caramelized onions before adding them to the dip.
- This recipe is gluten free using the ingredients shown above in the post. Always check the label on the Worcestershire sauce to make sure that it’s gluten free. Lea and Perrins Worcestershire Sauce is gluten free.
- The cream cheese should be softened before mixing it into the dip. To do this, either let the cream cheese sit at room temperature for at least 30 minutes, or microwave the cream cheese for 20-30 seconds.
- If you don’t have time to make caramelized onions, you can substitute in 3 tablespoons of my french onion dip mix and omit the salt and pepper. While it won’t have quite the depth of flavor, it’s still delicious and so easy to make in 5 minutes! A simple combination of garlic powder, onion powder and a couple of secret ingredients makes this mix so tasty and still better than anything store-bought.
More dip recipes
If you also love yourself a trio of dips with chips, make several of these dips and throw yourself a dip party!
French Onion Dip
Ingredients
- 12 ounces sour cream
- 8 ounces cream cheese, softened
- 1 cup caramelized onions, diced
- 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley
- 2 teaspoons worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Add all ingredients to a large bowl.
- Stir to combine all ingredients, until smooth and creamy.
- Serve the dip immediately and garnish with fresh herbs, liked chopped parsley, diced green onions or chopped chives.
Notes
- The dip will stay good in the refrigerator in an airtight container for up to 7 days.
- I do not recommend freezing the dip, as sour cream does not freeze well. The dairy will separate when frozen and the texture will not be the same once the dip is defrosted.
- If making the caramelized onions specifically for this dip, you’ll need 1 cup of onions. One pound of onions caramelized down will equal 1 cup of onions. Dice the onions uniformly so that they’ll cook evenly. Add 1 tablespoon butter to a cast iron skillet and saute the onions over medium heat for 30 minutes, or until they’re a deep golden brown color. Refer to this post for how to caramelize onions for much more in depth info and step-by-step photos of the process.
- If using prepared slices of caramelized onions, be sure to dice the caramelized onions before adding them to the dip.
- This recipe is gluten free using the ingredients shown above in the post. Always check the label on the Worcestershire sauce to make sure that it’s gluten free. Lea and Perrins Worcestershire Sauce is gluten free.
- The cream cheese should be softened before mixing it into the dip. To do this, either let the cream cheese sit at room temperature for at least 30 minutes, or microwave the cream cheese for 20-30 seconds.
Nutrition Facts
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