This French onion dip recipe is so much better (and better for you!) than store-bought soup mixes.
Caramelized onions are mixed into a creamy combination of sour cream, and mayonnaise, with some savory seasonings. A perfect dip.
What is French Onion Dip?
This homemade French onion dip recipe has been gracing picnics and parties for over 50 years! It’s low carb, easy to make, and tastes great. What’s not to love?
- With only 6 ingredients this crowd-pleasing classic is a favorite.
- It’s simple to make with just two easy steps.
- Skip the onion soup mix, this recipe is made from scratch with fresh ingredients and no preservatives, addititves or added MSG.
- It’s versatile enough to be a burger spread or a dip for veggies and crackers, but it’s also great as a topping for baked potatoes, baste chicken breasts before grilling them, or thin it out with milk for an instant salad dressing.
Ingredients for Homemade French Onion Dip
Onions – Caramelized onions add sweetness and flavor. The best onions for French onion dip are sweet Vidalia onions, or Walla Walla onions. Yellow onions work well too.
Caramelized onions do need to be a little bit sweet and white onions aren’t sweet enough while red onions are a bit too sweet.
Sour Cream/Mayonnaise – Sour cream adds tang while and mayo makes a creamy base for French onion dip. Greek yogurt can be switched out for half the sour cream for a tangier flavor.
Seasonings –Worcestershire sauce and garlic powder are the only savory seasonings you need. Substitute Worcestershire with low sodium soy sauce or coconut aminos.
Variations
Cream Cheese Variation – If you’d like a thicker creamy texture, soften 4 oz of cream cheese and beat with a hand mixer until fluffy. Reduce the sour cream by 1/4 cup and proceed with the recipe as written.
Fresh herbs can be added. Parsley, fresh chives, and thyme are great options.
Seasonings – We keep them simple so allow the flavor of the caramelized onions to shine. Sprinkle in a little bit of onion powder or dried onion for more onion flavor! Garnish with chives or paprika.
How to Make French Onion Dip
- Saute chopped onions in butter in a skillet until they are soft and golden brown.
- Combine the remaining ingredients in a bowl (per recipe below) and add cooled onions.
- Season with salt & black pepper to taste and chill at least 2 hours before serving.
What to Serve with French Onion Dip
This game day favorite is perfect as a chip dip with potato chips. Serve with crostini (just like we do with French onion soup) or the dippers below.
- Veggies: celery sticks, carrots, broccoli, and cauliflower florets are a real hit and look spectacular on a serving platter.
- Bread: mini-toasts, crostini, pretzel rods, breadsticks, crackers, and chips pair perfectly with this dip.
How Long Does it Last?
Leftover French onion dip will keep about 7 days in the refrigerator covered. Stir before serving. Sour cream does not freeze or thaw well, so it’s better just to make this dip fresh every time!
More Dip Recipes to Try
Did your friends love this French Onion Dip? Leave us a rating and a comment below!
French Onion Dip
Ingredients
- 1 ½ cups onion chopped
- 2 tablespoons butter
- 1 cup sour cream
- ⅔ cup mayonnaise
- 1 teaspoon worcestershire sauce
- ½ teaspoon garlic powder
Instructions
- Combine onion and butter in a small pan and cook over low heat until the onion is golden. Be sure not to brown the onion, this is a very low and slow process and should take about 20-30 minutes or so. Cool completely.
- Stir remaining ingredients and refrigerate for at least 2 hours before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Wow!!! This onion dip is ridiculously good!! I wouldn’t change a thing
Thanks, Jaime!
I have been waiting for a good French onion dip..TY!
You are very welcome, Paul! We love this recipe, can’t wait to hear what you think about it.
It would all taste so much better if you had a pinch of salt to the mix. SALT brings out the flavours!!!
We find it delicious without the added salt but I think that would be delicious too, Bonnie!
Love your recipes…just signed up cause I hate waiting for you to pop up on my Facebook page!
That is so sweet of you, Mary. So happy you are enjoying our recipes!
Made this for a New Year’s Eve spread (if it makes it that long!). So easy but so so delicious!
That is definitely the danger when it comes to yummy dips! They seem to “disappear” quickly
YUM
A delicious and easy to make french onion dip recipe i have ever tried so far. Thanks for sharing this recipe with all of us. Also do check out my special french onion dip recipe as well.
My dip didn’t turn out so good. I don’t think it’s the recipe (my husband has commented that dinners have been over-the-top delicious lately – the change? I’ve been using your site, so thank you!!), I really think it was my fault. I’m not intuitive in the kitchen. I was afraid of overcooking the onions so I sautéed them on low (on my electric flattop stove) and it took about 45-50 minutes. I think cooking them that long brought out way too much sweetness in the onions because the dip was super sweet, not savory like I expected onion dip to be. What do you think?
It sounds like your onions were caramelized perfectly, they do take very long to become golden without browning but will get sweeter the longer they cook. It could also be the variety of onion you used (I used a regular white onion with the yellow-ish papery skin).
I hope that helps!
Instructions say olive oil but ingredients says butter. Just wanted to let you know. Thank you
Apologies for the confusion Jackie! We used butter (we tested both but found butter had better flavor). Enjoy!
Is olive oil in place of butter? I don’t see it on the recipe list of ingredients.
Apologies for the confusion Norah! We used butter (we tested both but found butter had better flavor). Enjoy!