I’ll admit it. I actually like the Lipton onion mix stuff. You know, the stuff in the envelope that can be used to make soup or dip? I’ve never used it to make soup but as a dip it tastes pretty good. Tear open the envelope, pour the contents into a bowl of sour cream, stir, refrigerate for 30 minutes, pull out a bag of your favorite potato chips, sit back and *crunch, munch, crunch.*
BUT you know how it is with most pre-prepared food items. The list of ingredients always includes strange things that really just don’t belong there. So if you can make the same thing without all the junk that tastes just as good or better, plus is way cheaper to make yourself, why wouldn’t you make it, right? Right!
Here’s a copycat recipe version of the dry French onion dip mix you can throw together in 2 minutes and you’ll love the results.
And it also makes a cute little gift idea.
It’s as simple as combining a few dry ingredients together and then mixing it in with the sour cream. It only takes a couple of minutes to put together, but you can also make a few dried dip mixes in advance to have on hand when you need them. This recipe is the equivalent of one envelope of dried onion soup mix.
Let’s get started!
Combine everything but the sour cream in a small bowl. I use msg-free beef broth granules.
Add the dip mix to the sour cream in a medium-sized bowl.
Stir to thoroughly combine and refrigerate for at least 30 minutes, preferably an hour, before using.
Serve it with potato chips or veggies. Enjoy!
- 4 teaspoons msg-free beef bouillon granules
- 2 tablespoons dried minced onions
- 1 teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon sugar
- ½ teaspoon dried parsley
- 1 (16 ounce) container sour cream
- Combine the seasoning ingredients in a small bowl and set aside until ready to use. Place the sour cream in a medium-sized bowl and stir in the dip mix. Let it refrigerate for at least 30 minutes, preferably an hour, before using. Can be made a day ahead. Serve with potato chips or vegetables.
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jesusan says
Is this recipe ever a blast from the past! For me, at least. I haven’t made dip of any sort in many, many years. I’m saving this, though, because I like the idea of having a healthier way to do French Onion Dip.
Kimberly @ The Daring Gourmet says
For whatever reason dips aren’t something I make very often either. But I do occasionally enjoy sitting down with a bag of potato chips and this French Onion Dip. Just remember, Susan, to use full fat sour cream :)
Natalie says
LOVE French onion dip but have never tried making it myself. Thanks for this, looking forward to making some this weekend!
Kimberly @ The Daring Gourmet says
Awesome, Natalie! You’ll love being able to make it yourself so easily, enjoy!
Lauren Gray says
Saw this in my email yesterday evening… and then literally dreamt about it last night! I’ve already told Kristofer I want him to make this for me!
Kimberly @ The Daring Gourmet says
Haha, Lauren! We’re kindred spirits :) Somehow French onion dip has a real childhood connection for me – I must have been a chip/dip glutton in my youth ;)
S. Wilkinson says
We’ve made this four times already and all love it. It’s at least as good as the prepackaged stuff and it’s healthier and cheaper. Thank you!
Josh Gutierrez says
HOORAY! Found this recipe through a search, made a test batch, and now I’m ready for an Easter party for “homeless” adults (those of us who don’t have family nearby or won’t be going home for the holiday). There will be about 120 of us. The last few years we went through a case of dip (16 pint containers) and were out well before the party was over. This year I’ll put the budget to better use and make a bunch!
Kimberly @ The Daring Gourmet says
Wonderful, I’m so glad you found my site, Josh, and that you enjoyed this dip. What a great cause to put it to use, thanks for sharing!
Anonymous says
Hi Kimberly! My husband and I have been invited to a 60’s themed dinner and I signed up for appetizers!
I am making your homemade French Onion dip and Chili Cheese Pigs in a Blanket! Just to put a fresh new approach ! Thank you ! Peggi
Kimberly @ The Daring Gourmet says
Hi Peggi, that sounds like so much fun, I’d love to get invited to a 60’s themed dinner! :) Those dishes sound like perfect options to take along, hope you both have a blast!
Angie | Big Bear's Wife says
So my friend Nikki and I LOVE dips like this. We really only eat it when we throw birthday parties haha but it’s so good! This one looks amazing!
Kimberly Milburn says
Love having homemade mixes on hand!!! If I were to make a big batch, how much would I use for one recipe…4 tablespoons?
Kimberly @ The Daring Gourmet says
Hi Kimberly! I haven’t measured how many tablespoons this mix yields, but if it yields 4 tablespoons then yes, use 4 tablespoons dip mix per 16 ounces sour cream. The potential challenge though is making sure to shake the mix good so that all the ingredients are distributed evenly, otherwise you may be getting disproportionate amounts of certain ingredients in one batch of dip versus the other batch. That’s why I recommend just using the whole batch of dip mix all at once with the sour cream to make sure the flavors are balanced correctly.
Samantha says
Yum, Sounds Delicious, I am definitely trying this Recipe for Certain! Thank you so kindly for sharing this!
Kimberly @ The Daring Gourmet says
You’re welcome, Samantha, and thank you!
Joy says
Thank you soooo much! This recipe is delicious and so easy! It also reminds me of growing up and hanging out at my friend’s house and eating chips and dip all the time. Looked for a healthier mix but rarely saw one. My mom encouraged me to look online and when I saw this healthy version with beef bullion, I knew I hit the jackpot since the bouillon is what gives it that extra flavor. Thank you for sharing!
Kimberly @ The Daring Gourmet says
Awesome, Joy, I’m so glad you enjoyed it, thank you!
Donna Pierce says
I ran out of store bought dip so I decided to look up a diy version. I found this recipe and decided to try it only to realize that I had no dried onions. I minced fresh onions instead and it is delicious!
Kimberly @ The Daring Gourmet says
Wonderful, Donna, thank you!
SueV says
Nice surprise reading my local paper Portland Press Herald, State of Maine, this recipe from you. I also love onion dip, crave it frequently. Of course I make my own, add one tablespoon of Worcestershire sauce to dip, kicks it up a notch. Worcestershire also homemade, made a batch this morning, house stinks to high heaven from the vinegar and onions, now wait three weeks for it to ferment and will have plenty for the rest of the summer. Going to try this one because now I am craving onion dip. Need chips, with ridges of course, so off to the store, wash hair first, because I also smell like a pickle. Nice seeing one of your recipes in our local papers. The Recipe was included in the food section today on homemade dips.
Kimberly @ The Daring Gourmet says
That’s great, Sue! Wow, I’m all about making my own condiments and sauces and it’s never occurred to me to make my own Worcestershire. Great idea! But yes, I can imagine the smell is off-putting, especially if you’re fermenting anchovies! Did you see my recipe in the paper version of the newsletter or online?
SueV says
Paper version, every Wednesday is recipe day. Today had a section on homemade dips yours was in that. Worcestershire smells when you cook it, but the taste is better than anything I have ever had, 17 ingredients including anchovies, you leave it for 3 weeks, shaking daily, then strain it. I have even figured out how to can it, by experimenting, waited 6 months and used it, tasted just as good as the refrigerated from the same batch. I make triple batches, because everyone wants it but they want me to make it. My grandson goes to college soon and has begged me to send him off with some, that is the reason figuring out the canning, I knew the acids were right so figured might as well try it, glad I did because it worked.
Kimberly @ The Daring Gourmet says
That is really cool, Sue, I’ll have to experiment with that myself. I’ve no doubt it tastes better than store-bought.
Katy Hall says
I’ve made this recipe twice now and each time it’s gone in 2days! Even my son who hates onions loves this dip! Lol! I used a 1inch of fresh onion instead of the dried because I was impatient and didn’t want to wait for the onions to soften up!
Kimberly @ The Daring Gourmet says
Awesome, Katy, I’m so glad, thank you!
Anonymous says
Great replica without the MSG. Thank you!
Lucinda says
Going to make this tonight or soon as I go to the store I dont beef granule only knorrs beef cubes
Kimberly @ The Daring Gourmet says
Great, Lucinda, please let us know what you think! You may be able to smash up and pulverize the cubes, worth a try anyway if it saves you a trip to the store.
Craig Snapp says
Kimberly this is truly a wonderful recipe. I grew up with Lipton onion dip ever since it came to market. My parents always made it for really any occasion, with salty ruffles potato chips yum. I dehydrate and jar onions, especially when the vidalia’s come to season. I used some of my smoked dried onion in this recipe and perfection. My daughter would be sad if I didn’t have onion dip for all occasions and she loved this. One thing I’ve never seen anyone talk about using onion dip for is baked potatoes!! It’s fantastic, with some cheese and bacon..and I will be making a version with dried green onions…Mmmmm… you should try it if you haven’t. Cheers to your site and wonderful recipes, I will be scowering for more yummy gems here.
Kimberly @ The Daring Gourmet says
Wonderful, Craig, I’m glad you enjoyed it, thank you! That’s fantastic that you dehydrate your own onions, I’ve no doubt that makes such a huge difference in the flavor. Baked potatoes – you betcha! Thanks again for the feedback, Craig, and I look forward to “seeing you” around.
Lisa says
I’m desperately looking for the Beatrice French onion chip dip recipe, where I live the stores don’t sell it anymore. I’m certainly going to try your recipe with the hope it comes close. But if anyone knows that recipe from the Beatrice company I would be ever so grateful.
Kim LeBouton says
Thanks for this recipe. Because I didn’t want to run to the store, I substituted the following: Lawry’s Seasoned Salt for Onion Powder; Beef Better than Bouillon (refrigerated jar); and plain yogurt for sour cream. Tasted great.