French Onion Dill Dip Recipes

EASY FRENCH ONION SOUP DIP

Steps:

• Mix ingredients together in a bowl. Rest for 5 minutes or until onion bits in the soup mix become softened.
• Serve with your favorite chips!

HOW TO MAKE FRENCH ONION DIP

Steps:

• Place sour cream in a small bowl. Add dried onion, onion powder, garlic powder, salt, and parsley. Mix together very well until completely uniform. Taste with a chip and adjust seasonings if necessary.
• Refrigerate for 1 hour to allow the flavors to meld and the dried onion to soften. Store in the refrigerator for 5-7 days.

FRENCH ONION DIP FROM SCRATCH

Steps:

• Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool.
• Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.

HEALTHY FRENCH ONION DIP

Steps:

• In Instant Pot, add onions and 1/4 tsp salt. No water is necessary.
• Close the lid, turn pressure release valve to Sealing and pressure cook on High pressure for 15 minutes.
• Release pressure using Quick Release method.
• Open the lid and drain juices for later use in soups and stew.
• Press Saute and add 1 tbsp oil, 1/4 tsp baking soda and 1/4 tsp salt.
• Saute for 4-5 minutes or until onions become fragrant and turn yellow-brown.
• Preheat large skillet on medium heat and add oil. Wait until oil gets hot.
• Add onions, baking soda, salt and pepper and saute for 5 minutes, stirring occasionally.
• Reduce heat to low and cook onions for 45 minutes, stirring occasionally. If you onions starting to burn a bit, add a splash of water to rehydrate them. You can watch my friend Lisa's caramelized onions video for detailed instructions.
• If you are using regular (not Greek) yogurt, I recommend to strain it in a colander lined with linen towel over a bowl for at least 2 hours or overnight.
• In a medium mixing bowl, add yogurt, mayo, caramelized onions, dill, garlic powder, salt and pepper. Stir well.
• Refrigerate for at least 2 hours to thicken and let flavors "marry each other".
• Serve with veggies, crackers or chips.

EASY FRENCH ONION DIP

Steps:

• Melt butter in a large non-stick pan over medium low heat.
• Add in diced onions, salt, pepper, and garlic powder.
• Cook the onions for about 20 minutes, stirring occasionally, or until the onions are caramelized. Set aside to cool slightly.
• In a large bowl, whisk together sour cream, mayo, and worcestershire sauce.
• Stir in cooled onions. Cover and refrigerate for at least a few hours.
• After it's been chilled, stir, taste and re-season, if necessary, and serve!

FRENCH ONION DILL DIP

Steps:

• 1. Combine all ingredients, except sour cream, in a small food processor. Process to desired consistency. (I like it smooth.)
• 2. Place in bowl. Stir in sour cream. Refrigerate 3-4 hours. Serve with baked fries, sweet potato fries, chips, pita chips, crackers, bread cubes, chicken tenders or fresh veggies. Also great on baked potatoes! Kids love this and can't tell the difference between this and the high-fat alternative. High in fiber, as well.
• 3. *** Using a light sour cream will produce a thinner dip.

HOMEMADE FRENCH ONION DIP

Steps:

• Melt butter in a large skillet over medium heat. Add onions and salt; cook, stirring often, until soft, about 20 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from the heat.
• Add Worcestershire sauce and stir to scrape up any brown bits from the bottom of the pan. Transfer to a small bowl and let cool to room temperature, 10 to 15 minutes.
• Stir sour cream, mayonnaise, cayenne, and black pepper together in a serving bowl. Stir in the cooled onions. Cover with plastic wrap and refrigerate for at least 30 minutes before serving.

CARAMELIZED FRENCH ONION DIP

Steps:

• Heat oil in a large saute pan over medium heat until shimmering, about 2 minutes. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 cup water, Worcestershire, beef base, onion powder, and thyme. Increase heat and bring to a boil, stirring constantly until beef base is dissolved.
• Reduce heat to a simmer and cook, stirring occasionally, 30 to 45 minutes. Liquid will slowly evaporate and onions will caramelize. If onions start to stick to the pan, throw in a splash of water and scrape up the delicious bits. Taste before adding sugar, salt, and pepper. Once seasoned to your liking, remove from the heat and let cool to room temperature, 15 to 20 minutes.
• Mix cooled onions with sour cream until well combined. Chill for 1 hour before serving.