French Onion Dip
Add a new dimension to an old classic! Fresh onions and spices plus a little beef bouillon turn cream cheese and sour cream into a French onion dip that’s destined to become a party favorite.
This recipe certainly isn’t as quick to make as adding one of those dehydrated packets to a bowl of sour cream, but it sure tastes better! Cook diced, yellow onions in a mixture of melted butter and beef bouillon for a unique flavor.
Although the aroma is quite enticing, you’ll need to be patient—the onions need to cook over medium or medium-low heat and should be stirred often.
If you’re contemplating turning up the heat, forget it! The onions will begin to scorch before they’ve caramelized. If this should happen, add a little water to the skillet and continue cooking until the water has completely evaporated.
Plan to chill this classic dip for a couple hours before serving. You don’t want to miss out on any of that fresh, homemade taste! Grab the chips and dig in!
Step this dip recipe up a notch by serving it in a homemade bread bowl!
French Onion Dip Recipe
- Place a large heavy-bottomed skillet over medium to medium-low heat then add butter and oil. When butter has melted, add onions and bouillon then cook the onions, stirring often until the onions become a medium-brown color and well caramelized. This process will take approximately 20–25 minutes, depending upon the heat level and the size of the onions. If you find that the onions begin to scorch on the bottom of the pan before they’ve cooked to the correct stage, just add about ¼ cup water to the skillet and continue cooking until the water has completely evaporated. Once the onions are done, set them aside in the skillet to cool to room temperature.
- While the onions are cooling, beat the cream cheese, sour cream and mayonnaise together in a medium-sized mixing bowl until no lumps remain. Stir in the lemon juice, garlic powder, onion powder and Worcestershire sauce.
- Once the onions have cooled, stir them into the mixture and season to taste with salt and pepper. Cover the bowl with plastic wrap and chill at least 2 hours. Serve with plenty of salty potato chips and enjoy!