French Onion Dip

To Know:

I remember a time when a party was little more than cheap beer and some store-bought French onion chip dip with some wavy potato chips to nosh on. Then along came the homemade(ish) dip with the Onion soup mix combined with fresh sour cream and I knew the party-food gauntlet had forever been thrown. Since I typically view a potluck as a full-contact sport, my blood-thirsty inner competitor had to get to work. Cleaning out the fridge one day, and always angling to make a classic a bit healthier, I tossed together some leftover caramelized onions, some low-fat sour cream, and some beef-bouillon powder, then cautiously began to sample the dip with some kettle chips. I don’t remember much after that, I think there were a few tears of joy, and I know I later found the tattered remnants of a potato chip bag and some dried dip in my beard. Figured I must be onto something.

I continued to tweak the recipe to not only nail the flavor, but elevate it as well. I found mixing in a little light mayo with the light sour cream is good for balancing flavor and health. Some Worcestershire sauce and a little bit of lemon zest provide depth and zing while keeping the sodium in check (which the bouillon will always attempt to thwart). The results? Can’t eat just one…pint…goodness. This dip and some reduced-fat kettle chips are a combo sure to be a new party favorite, and offer health savings that no one needs to know about but you 😉

While not vegetarian, you could easily adapt it to please the non-meat-eaters in your life. Substitute 2 tablespoons of soy sauce for the Worcestershire and beef bouillon powder. Dried mushroom powder would also be a tasty sub for the beefy umami flavor. Once you get the basics, play around by adding fresh or dried herbs, your favorite hot sauce, perhaps even serve it warm along with pieces of crusty bread and veggies. If you’re daunted by making caramelized onions at home, try my recipe for Caramelized Onions in the Slow Cooker. Remember, the gauntlet has been thrown, now take this recipe to the kitchen, make it your own, and slay the competition (real or otherwise)…

To Get:

16-ounces light sour cream, I prefer brands such as Daisy that don’t use unnecessary additives

2  tablespoons light mayo

1/2  cup caramelized onions, chopped (click HERE for the recipe)

2  teaspoons beef powder or crushed bouillon cubes

1  teaspoon Worcestershire sauce

1/4  teaspoon ground black pepper

1/2  teaspoon onion powder

1/2  teaspoon lemon zest or 1 teaspoon fresh lemon juice

Kosher salt, as needed

Chopped chives, optional

To Do:

  1. Combine all the ingredients in a bowl.
  2. Cover and let chill in the refrigerator for an hour or longer to let the flavors mingle.
  3. When ready to serve, give it a few minutes to take the chill off, stir and serve. Before noshing, consider mixing in some chopped chives to give a little freshness, then enjoy!

Makes about 2 1/2 cups

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