Homemade French Onion Dip Recipe (2024)

FAQs

What are the main ingredients in French onion dip? ›

Mix sour cream, mayonnaise, garlic powder, white pepper, and remaining 1/2 teaspoon kosher salt together in a bowl. Stir in cooled onions. Cover and refrigerate for at least 2 hours before serving.

If you leave your dip out for a bit as you're dipping different things into it, the yogurt or other dairy base in the dip can start to separate and cause the dip to get a little watery. Simply stir the dip back up and chill it in the fridge if needed to get it back to your desired consistency.

What is the difference between French onion dip and regular onion dip? French onion dip is typically made with French onion soup mix, a mixture of dried onions and beef bouillon. Onion dip is made with only onions.

SKIM MILK, WHEY (MILK), PALM OIL, WATER, CONTAINS LESS THAN 2% OF ONION*, PARSLEY*, SALT, SUGAR, HYDROLYZED SOY AND CORN PROTEIN, HYDROLYZED TORULA AND BREWER'S YEAST PROTEIN, CITRIC ACID, LACTIC ACID, DISTILLED VINEGAR, MONOSODIUM GLUTAMATE, FOOD STARCH-MODIFIED, GELATIN, SODIUM HEXAMETAPHOSPHATE, DEXTROSE, LOCUST ...

Caramelized Onion Dip. For our version of this classic dip, sliced onions are first caramelized in pure butter, then stirred into a tangy mixture of sour cream, cream cheese, and seasonings.

It's our most popular flavor because it combines a creamy, smooth texture with just the right balance of French Onion flavor.

The dip took a total of 25 minutes to make, between chopping the onions, sauteing them, and mixing the ingredients into the final product. Frito-Lay says that once opened, its French Onion Dip is good in the fridge for 10-14 days. The homemade version can be refrigerated and used for 4-7 days.

The date printed on the container is an “unopened” date - meaning the dip will stay fresh if unopened until that date. Once the dip container has been opened, we recommend consuming the dip within about 10-14 days for optimum flavor and freshness and follow the “refrigerate after opening” instructions on the label.

Combine a small amount of cornstarch with cold water to form a slurry, and then mix that into your simmering sauce. You can also make a slurry with other starches, like arrowroot or tapioca, especially if your sauce is acidic, since acid interferes with cornstarch's thickening ability.

It is not French cuisine; it is called "French" because it is made with dehydrated French onion soup mix.

What happened to Kraft French onion dip? ›

Hi, unfortunately, this product has been discontinued. At this time, there are no plans to bring it back, but we'll be sure to share your interest with our Marketing team.

What do you serve with French onion dip? The obvious answer is good, salty potato chips! But any sort of cracker or sliced veggie would be tasty too. Sliced peppers, cucumbers, or carrots would pair well for a healthy snack!

Cultured milk, cream, nonfat dry milk, and whey, salt, seasonings (dehydrated onions, hydrolyzed soy and corn protein, sugar, dehydrated parsley, monosodium glutamate, modified corn starch), sodium phosphate, guar gum, carrageenan, calcium sulfate and carob bean gum. Contains Milk and its derivates.

INGREDIENTS: CULTURED PASTEURIZED MILK, CREAM AND NONFAT MILK, SALT, DEHYDRATED ONION, MODIFIED CORN STARCH, SUGAR, MONOSODIUM GLUTAMATE, PARSLEY, SPICES, GELATIN, POTASSIUM SORBATE (TO PRESERVE FRESHNESS) AND ENZYME.

WATER, SUNFLOWER OIL AND/OR CANOLA OIL, ONIONS, WHEY PROTEIN CONCENTRATE, AND LESS THAN 2% OF THE FOLLOWING: MODIFIED CORN STARCH, SALT, SUGAR, MONOSODIUM GLUTAMATE, ONION POWDER, CARAMEL COLOR, NATURAL FLAVORS, GLUCONO DELTA LACTONE, LACTIC ACID, XANTHAN GUM, AND DATEM.

French dip, a sandwich traditionally consisting of sliced roast beef (though pork, ham, turkey, and lamb are sometimes used), served on French bread, and eaten au jus (“with juice,” referring to the flavourful drippings of the meat left over from roasting).

French onion soup, or soupe à l'oignon gratinée, is a classic French dish made with caramelized onions and beef stock or broth. The soup is topped with bread and cheese, then gratinéed to rich, gooey perfection. It's traditionally served in a ramekin or a ceramic crock with a handle.

WATER, SUNFLOWER OIL AND/OR CANOLA OIL, ONIONS, WHEY PROTEIN CONCENTRATE, AND LESS THAN 2% OF THE FOLLOWING: MODIFIED CORN STARCH, SALT, SUGAR, MONOSODIUM GLUTAMATE, ONION POWDER, CARAMEL COLOR, NATURAL FLAVORS, GLUCONO DELTA LACTONE, LACTIC ACID, XANTHAN GUM, AND DATEM.