Your favorite dried onion dip that comes in the envelope at the grocery store can be made right at home – and it’s healthier! This French Onion Dip Mix recipe is a breeze to make. It takes just 2 minutes to put together, the dried mix stores for a good couple of months, you can make several batches in advance to conveniently have on hand, and it makes cute gifts too!
Just as I’ve admitted in the past that I like boxed Rice a Roni, I’ll also admit that I like the Lipton onion dip 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 darn 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 munch away. It has been an American classic for over 70 years.
That said, I only very rarely eat it because I try to avoid pre-packaged food items in general. And so I developed a copycat version of it. The inclusion of the beef broth granules means it’s not 100% from-scratch, but it’s still a healthier alternative to the store-bought dip mix. So here is my copycat Lipton onion dip mix recipe you can throw together in just 2 minutes and I think you’ll love the results. AND it also makes a cute gift idea all wrapped up with a ribbon and a card with preparation instructions!
This dried onion dip mix recipe is the equivalent of one envelope of the store-bought stuff and can be stored in an airtight jar for a good couple of months. When you’re ready to make it, simply stir into one 16 ounce container of sour cream, chill for at least 30 minutes, and serve! You can make a few batches in advance to keep on hand.
Ways to Jazz It Up
If you’d like to amplify the flavor of this French onion dip mix try adding some fresh herbs like chives and/or parsley, a few drops of Worcestershires sauce for a dose of umami, or swap out some of the sour cream with cream cheese or creme fraiche for added richness. For a tangier flavor profile you can also replace the sour cream with Greek yogurt. Like a little heat? Add a pinch or two of cayenne pepper or a splash of hot sauce.
Can This Be Made Ahead?
Absolutely and it tastes much better the next day! This dried onion dip mix can be made prepared as much as 3-4 days in advance. Give it a stir before serving.
What To Serve with French Onion Dip
French onion dip is a delicious and creamy dip that pairs well with a variety of snacks. Here are some popular options to serve alongside French onion dip:
- Potato Chips
- Vegetables like carrot sticks, celery, bell pepper strips, sugar snap peas, cucumber slices, and cherry tomatoes.
- Pretzels
- Crackers
- Breadsticks, Cheese Straws or Toasted Pita Wedges
- Dipping Bread or Bread Bowls – hollow out a bread loaf and fill it with the French onion dip or serve it alongside chunks of bread for dipping.
French Onion Dip Mix Recipe
Let’s get started!
To make the French onion dip mix, combine everything but the sour cream in a small bowl.
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.
Give it another stir before serving.
This can be made 3-4 days in advance and will keep in the fridge for up to a week.
Store it in the fridge in an airtight container.
Serve it with potato chips, pita chips, crackers, pretzels, breadsticks, or veggies.
Enjoy!
For more delicious dips and spread be sure to try our:
- Neiman Marcus Dip
- Pimento Cheese
- Indian Red Lentil Dip
- Black Olive Tapenade
- Smoked Salmon Spread
- Queso Fundido
- Chicken Liver PateÂ
- Obatzda
- Hummus
- Baba Ganoush
- Peach Bacon Jam
French Onion Dip Mix (Copycat)
Ingredients
- For the French Onion Dip Mix:
- 1 1/2 tablespoons beef bouillon powder
- 2 tablespoons dried minced onions
- 1 1/2 teaspoons onion powder
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 1 teaspoon dried parsley
- To Serve:
- 16 ounces sour cream
Instructions
- Combine the seasoning ingredients in a small bowl or or jar. If not using immediately, store it in an airtight jar. Will keep for up to 2 months. When 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. Store in an airtight container in the fridge. Will keep for up to a week. Serve with potato chips, crackers, breadsticks, pita chips, pretzels, or fresh vegetables.Makes about 2 cups of prepared dip.
Nutrition
Originally published on The Daring Gourmet June 22, 2015
Anonymous says
Great replica without the MSG. Thank you!
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!
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.
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?
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!
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!
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!
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.
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!
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!
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!
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!
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 ;)
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!
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 :)