Homemade French Onion Dip
Prep
10m
Cook
25m
Total
35m
This homemade French onion dip is the perfect blend of savory and creamy flavors. Made with caramelized onions, cream cheese, mayonnaise, and sour cream, it's a delicious party appetizer or snack. The addition of spices gives it a little kick, making it a crowd-pleasing dip for any occasion.
Ingredients
2 servingsSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 378kcal 18%
-
Fat 33g 50%
-
Saturated Fat 15g 75%
-
Carbohydrates 14g 4%
-
Fiber 1g 4%
-
Sugar 9g 18%
-
Protein 5g 10%
-
Cholesterol 75mg 25%
-
Sodium 400mg 16%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Based on an Ina Garten (Barefoot Contessa) recipe.
2. Changes I made (feel free to revert to the original recipe!):a) Original recipe called for 4 tbsp butter + 1/4 cup oil. I reduced it to just 3 tbsp of butter. This is very rich as it is - you don't need any more!b) Original recipe also called for 1/2 cup of mayonnaise. I found this too rich so I reduced it to 1/4 cup. c) Original recipe said to beat the cream cheese (at room temperature) with the mayonnaise and sour cream using a stand mixer. I tried this once and it is a bit fluffy at first but then it becomes denser after refrigerating it. So I make this by softening the cream cheese or even heating the cream cheese very gently in the microwave if necessary then simply stirring it with the other ingredients. Works perfectly, it's creamy and lump free (other than the onions of course!)d) I added onion powder as an optional extra because I like the extra kick of onion flavour.e) Original recipe called for 1 tsp of salt. I find this slightly too salty so I reduced it to 3/4 tsp.
3.Nutrition per serving assuming 8 servings.
2. Changes I made (feel free to revert to the original recipe!):a) Original recipe called for 4 tbsp butter + 1/4 cup oil. I reduced it to just 3 tbsp of butter. This is very rich as it is - you don't need any more!b) Original recipe also called for 1/2 cup of mayonnaise. I found this too rich so I reduced it to 1/4 cup. c) Original recipe said to beat the cream cheese (at room temperature) with the mayonnaise and sour cream using a stand mixer. I tried this once and it is a bit fluffy at first but then it becomes denser after refrigerating it. So I make this by softening the cream cheese or even heating the cream cheese very gently in the microwave if necessary then simply stirring it with the other ingredients. Works perfectly, it's creamy and lump free (other than the onions of course!)d) I added onion powder as an optional extra because I like the extra kick of onion flavour.e) Original recipe called for 1 tsp of salt. I find this slightly too salty so I reduced it to 3/4 tsp.
3.Nutrition per serving assuming 8 servings.
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