The sweetness of slow-cooked onions pairs naturally with the caramel undertones of bourbon in this fun party dip recipe. — Will Budiaman
- 4 tablespoons extra-virgin olive oil
- 2 large sweet onions, such as Vidalia, halved and sliced thinly with the grain
- 1 teaspoon salt
- 1/2 cup plus 1 tablespoon bourbon
- 1/2 cup fresh ricotta cheese
- 3/4 cups Greek yogurt
- 1/2 cup sour cream
- 3 -4 drops lemon juice
- Pinch of sugar
- Salt and pepper, to taste
- Crudité vegetables and chips, for serving
Calories Per Serving423
Folate equivalent (total)6µg1%
60 Easy Dip Recipes That Your Party Guests Will Devour in No Time
Whether you&rsquore looking for an easy snack to go with a Friday night Netflix and chill session, hosting a holiday dinner party, or coming up with some easy tailgate recipe ideas, one of the easiest (and tastiest) things you can make is a dip. Dips are great because they can flavor a variety of foods, from crunchy chips, or fries and onion rings, to healthy snacks like carrot sticks or cut pepper slices.
And these dip recipes are exactly what you need to feed anyone from yourself to a crowd in the easiest way possible. Everyone knows that appetizers are the best part of any gathering, and dips are probably in the number-one spot. While you&rsquoll surely have lots of delectable holiday appetizers at your Christmas gathering, why not serve up one of the creamy spinach dips or guacamoles?
Or, consider this year&rsquos Super Bowl party. These buffalo chicken or chicken fajita dips will be a perfect addition to your Super Bowl snacks. Who wouldn&rsquot love dunking a piece of crusty bread or a crunchy tortilla chip into one of these dishes? It doesn&rsquot matter how many people are attending your party, because these recipes are sure to feel a large group of people. And because they&rsquore so simple, you can always make more&mdashand you'll probably want to anyway! They're just that good. Don't forget to serve these party dip recipes up with a batch of themed drinks, like a Christmas cocktail, if you&rsquore having a holiday party. Make one of these dip recipes at your next party and your guests are sure to sing your praises!
How to Make French Onion Dip
Making your own French onion dip is a lot simpler than you think. Simply stir some dried herbs and spices into sour cream, and you have a delicious, addicting snack.
From Erica Kastner of Buttered Side Up.
finely chopped fresh parsley, or 1 teaspoon dried parsley
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&ndash7 days.
If my dad has potato chips, he insists on having French onion dip. I remember him going to the store and selecting a certain brand&mdashit HAD to be that specific brand or it was no good. If the store didn&rsquot carry it, it was pretty much the end of the world.
When I was a teenager and beginning to take a serious interest in cooking and nutrition, I thought to myself that there must be a way to make my dad&rsquos beloved French onion dip more healthy. The ingredient list on the store-bought version was long and complicated. My dad insisted that, to make the dip at home, you had to buy dried onion soup mix. The mix was filled with just as many unpronounceable ingredients as the dip itself, so I thought it was a hopeless business.
I tried my hand at making caramelized sweet onion dips. They were delicious, but a completely different flavor than the dip my dad loved. Then, I decided to simplify things and just throw some herbs and spices into sour cream. To my surprise, it tasted very close to the pre-packaged dip. My dad even commented on how good it was.
True, this dip isn&rsquot an exact replica of store-bought French onion dip. But mine doesn&rsquot contain MSG. And it&rsquos quite similar, in my opinion. Plus, it&rsquos super, super easy to mix up.
The base for this dip is lovely, creamy, tangy, full-fat sour cream. I like to buy sour cream that has one or two ingredients.
Here&rsquos where most of the magic happens: dehydrated chopped onions! You only need about a tablespoon.
To boost the onion flavor and distribute it more evenly throughout the dip, add a teaspoon of onion powder.
You&rsquoll also want to add just a bit of garlic powder for a little kick.
Of course, you need salt. French onion dip is quite salty!
Lastly, some finely chopped parsley adds a little freshness. You can use dried parsley as well.
Mix it together very well. You don&rsquot want pockets of un-mixed salt or garlic powder.
Give it a taste and adjust the seasonings if necessary. Make sure to taste it with a chip. Most chips are pretty salty, so you&rsquoll need less salt than you think than if you taste the dip plain.
This is a great dip to liven up plain potato chips. If you choose chips that are organic and fried in olive, coconut, or avocado oil, this can be a pretty healthy snack. Or at least it&rsquos not horribly unhealthy. Which means the same thing, right? Right?
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How to Make French Onion Dip
There’s really only two steps to make the best French onion dip: caramelize the onions and then mix the remaining ingredients together. It’s easy, but caramelizing the onions does take a bit of time, so just remember to plan for that. I’ve got a separate recipe that walks you through how to caramelize onions, step-by-step with a video tutorial. It’s worth the watch.
After your onions and garlic have caramelized and cooled, add them to a bowl with the sour cream, mayonnaise, chives, parsley, salt and pepper. Stir everything together until it’s creamy and serve immediately with potato chips and veggie sticks or refrigerate.
The flavor of this dip intensifies and melds together the longer it sits, so feel free to make it a day ahead for a party, potluck, barbecue or gathering. It will also last for up to a week in the fridge if you have any leftovers, though that’s very unlikely. Trust me!
How to serve French Onion Dip
Hands down, the BEST thing to dip in Onion Dip is plain crinkle cut potato crisps. This is an American thing that hasn’t yet made it across the waters.
And it might sound strange to some people, dunking potato crisps in dip.
But trust me. For French Onion Dip, plain potato crisps are the BEST. Better than corn chips, better than crackers, better than bread. It beats ’em all! – Nagi x
Classic Onion Dip
- Quick Glance
- Quick Glance
- 15 M
- 1 H, 15 M
- Serves 9 | Makes 3 cups
Ingredients US Metric
- 1 package (14 oz) soft tofu
- 1/2 cup dairy or vegan sour cream
- 1/2 cup vegan or regular mayonnaise
- 1 large shallot, coarsely chopped (a generous 1⁄3 cup)
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon plus 1 teaspoon onion powder
- 2 teaspoons dehydrated minced onion
- 1 teaspoon vegetable broth powder or 1 onion or vegetable bouillon cube
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 bag ridged or ruffled potato chips
Drain the tofu from the package water and place in a nut milk or bamboo steamer cloth or wrap in a clean dish cloth and squeeze out as much moisture as possible. You should have about 1 1/4 cups of strained tofu.
To a high-powered blender, add the tofu with the sour cream, mayonnaise, shallot, apple cider vinegar, lemon juice, onion powder, dehydrated onion, vegetable broth powder, sea salt, and black pepper.
Blend until very, very smooth, about 5 minutes. You may need to use the baton to move the mixture closer to the blade while blending or stop the blender and push the mixture off the sides with a spatula a few times in between blending.
Scrape into a bowl and refrigerate for at least 1 hour before serving with the potato chips. It’s best served after refrigeration, but if you can’t wait, it can still be eaten immediately.
Recipe Testers' Reviews
This classic onion dip was delicious and super easy to make. It has a wonderful onion flavor without being too much. My dip didn't turn out like the picture, it wasn't as white or smooth but it was still pretty tasty. This would be a lovely addition to a vegetable platter and could easily serve 6 to 10 people as a dip.
While you may not absolutely need to be a child of the 60s and 70s to declare your classic onion dip bona fide, I'll say I have some experience and have happily devoured my share of onion dip made the good old fashioned way (this involved a blue box with two envelopes that I was certain were only invented for dip, or if you were a “fancy” family you used a French onion recipe mix in green and gold packaging), so I have a certain texture and flavor in my memory. This recipe hits all those taste buds, but with ingredients I understand and am happy to consume as my almost-adult self. I'll also serve it with veggies (especially if I run out of those nice crinkle cut chips I can’t quite resist).
While I did not go fully vegan with my version, I was happy to meet it halfway - the tofu gives a body and texture that’s just a bit firmer than hummus, and since I actually quite like tofu, I am very happy to utilize it. Since I currently seem to be in love with Mexican crema as the sour cream of choice in my fridge, I omitted the sea salt, and I relied on Best Foods because other than homemade, I think Best Foods is “real mayo”.
As suggested, I did use a nut milk bag (extra fine mesh), and was able to get out most of the excess moisture (though given this actually was the first time I ever had to pause my workhorse Vitamix, I did wonder if I was too ambitious). Although I did pause using the blender in 5-10 second bursts, then pulse, I tasted the mixture and decided an extra tablespoon of lemon juice would be welcome and the blender appreciated it as well.
Although it was frankly yummy immediately, I did give it 2 hours in the fridge before serving it and can say it's a very popular item in our household this week. It was also perfect the next day, with only the slightest hint of moisture, it really didn't show any signs of separating.
It has a nice firmness which will not slide off a chip or even a veggie stick. Most importantly, it has great onion flavor and you can serve this with complete confidence that you CAN improve on the original. What did himself think? He helped himself, and suggested we should have some and watch a movie.
4 tablespoons extra-virgin olive oil
2 large sweet onions/Vidalias, peeled, halved, sliced thinly with the grain
1 teaspoon salt
½ cup Maker’s Mark Bourbon, plus 1 tablespoon
¾ cup Greek yogurt
½ cup fresh ricotta cheese
½ cup sour cream
Few drops lemon juice
Salt and pepper to taste
Crudité vegetables and chips for dipping
In a wide heavy-bottomed pot, heat the olive oil over high heat. Add the sliced onions and the teaspoon of salt. Sauté the onions, stirring often until they begin to soften, 5 to 6 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/2 cup of bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.
Using a food processor or blender, combine the ricotta and yogurt and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the dip cold with crudité and chips.
Reviews ( 3 )
Love this dip! Have made it several times. I sometimes sub half sour cream for mayo & add some spicy peppers to balance the sweetness of the carmelized onions. I suspect that the other reviewers did NOT carmelized the onions as needed. I usually do extra onions bc I like to have some on hand for casseroles & pizza. It normally takes at least an hour to caramelize 3 or 4 large yellow onions. U MUST b patient. Also everything must b room temp and beat sour cream, mayo (if using), & cream cheese with a mixer & not by hand.
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 large sweet onion (such as Vidalia), quartered and thinly sliced (about 2 1/2 cups)
- 1 medium-size yellow onion, quartered and thinly sliced (about 2 cups)
- 1 medium-size red onion, quartered and thinly sliced (about 2 cups)
- 4 medium shallots, halved and thinly sliced (about 11/2 cups)
- 1/2 teaspoon kosher salt, plus more to taste
- 6 scallions, thinly sliced
- 8 ounces cream cheese, softened
- 1 1/2 cups sour cream
- 1/4 cup mayonnaise
- 2 teaspoons garlic powder
- 1/4 teaspoon cayenne pepper
- Black pepper, to taste
- Potato chips, toasted bread, and seasonal vegetables, for serving
Heat oil and butter in a large, deep skillet over medium-high until butter melts. Add sweet onion, yellow onion, red onion, shallots, and salt cook, stirring occasionally and folding onions into each other, until barely softened and just starting to brown, about 12 minutes. Reduce heat to medium-low. Cook, stirring occasionally, until onions are caramelized, about 35 minutes, adding scallions halfway through cook time. If onions start to stick to skillet or brown too quickly, add a splash of water to skillet. Transfer mixture to a large bowl, and place cream cheese on top let cool completely, about 30 minutes.
Stir onion mixture until cream cheese is fully incorporated. Add sour cream, mayonnaise, garlic powder, and cayenne to onion mixture stir well to combine. Season with salt and black pepper to taste. Cover and chill at least 3 hours or up to 8 hours or overnight.
Let dip stand at room temperature 30 minutes. Serve with potato chips, toasted bread, and seasonal vegetables.