There are two types of people: people who think French onion dip is for parties only, and people who keep a tub in the fridge as a personality trait. I’m the first type. It’s the perfect 5-minute dip for all your parties and snack cravings!
3-ingredient dips like everything bagel dip, rotel dip with ground beef, and this French onion dip always taste better than they have any right to for how simple they are. You know the kind I’m talking about; the ones that disappear even before the party starts.
This homemade French onion dip takes 5 minutes, uses 3 ingredients, and tastes like the version your aunt brought to every cookout in the early 2000s (which is a compliment). It’s the dip everyone asks for when there’s a bag of chips on the counter, and the dip I make every single Super Bowl.
The trick (and I’m going to say “trick” because there isn’t really one) is using a good onion soup mix and giving it time to chill. I tested both my homemade onion soup mix and a Lipton packet over a weekend of repeated chip dipping. Both work. The homemade tastes cleaner. The Lipton tastes like 1998. Pick your fighter.
French Onion Dip
Why you’ll love this recipe
- Just 3 ingredients. You’ve probably got everything you need right now!
- Takes 5 minutes. The hardest part is waiting for it to chill, which you don’t have to do.
- Make ahead. Truth be told, it’s even better the next day when the flavor gets even deeper.
- A crowd-pleaser. There’s a reason this dip has been on party and snack tables for decades!
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Sour cream: Full-fat gives you the richest, creamiest result. I tested light sour cream once and the dip was thinner and the flavor felt washed out. The fat carries the seasoning.
- Onion soup mix: This homemade onion soup mix version is highly recommended if you have it. The flavor is cleaner, it’s less salty than the packet, and you likely have what you need already. If you’re using Lipton, grab a whole packet for a doubled batch (more on that in the tips).
- Worcestershire sauce: Optional but I think it earns its quarter to half-teaspoon. It adds a savory depth you can’t quite name, but you’ll miss it if it’s not there.
How to make Lipton French Onion Dip Recipe
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Add all ingredients to a mixing bowl. Then, mix!
- Step Two: Cover and chill in the fridge for at least 30 minutes (an hour is better). This is the part you shouldn’t skip. Cold dip = good dip. Room-temp dip you mixed 90 seconds ago can taste flat and chalky.
How to serve it
If you’re serving French onion dip as a snack on its own, I’d say go for plain ruffles chips, pita chips, or raw veggie sticks. However, if you’ve got other dips in your appetizer spread like hummus or jalapeno popper dip, I highly suggest going all out with your dippers too! Things like homemade soft pretzels, sliced baguette or an assortment of crackers would be great.
- Chill it longer if you can. 1 hour is the minimum, but two to three hours, or even overnight is better. The onion flavor deepens and tastes like it took actual effort! Make it the night before a party and call it strategy.
- Use full-fat sour cream. It’s the best way to get it thick and creamy. You could swap it for plain Greek yogurt, if you want something a bit lighter.
- Double for a crowd. Use 1/2 cup of the homemade mix (or a full Lipton packet) with 16 ounces of sour cream. Don’t try to stretch one batch across a Super Bowl party. I learned that the hard way one year and ended up scraping the bowl with the last sad chips at halftime.
- Worcestershire sauce is optional. Technically. I think you should use it, though, as it adds incredible flavor.
- Greek yogurt swap. Half sour cream and half full-fat Greek yogurt works if you want a little tang. Don’t go all yogurt or it tastes like ranch dressing’s confused cousin.
- Taste as you go. If you’re using my homemade onion soup mix, you can dial the seasoning up or down. Start with the suggested amount and add more if it needs it.
How to store leftovers
Keep the dip stored in the fridge, covered in an airtight container, for up to 5 days. Always give it a stir to bring it together again before serving.
Can I freeze it? No. Sour cream separates when it thaws and the texture goes grainy and watery. Make a fresh batch.
Need more party dip recipes? Try these:
Slow Cooker Bacon and Cheese Dip
Click here to view my entire collection of dip recipes. Includes dessert dips too!
French Onion Dip
Ingredients
- ¼ cup onion soup mix see notes below
- 8 ounces sour cream
- ¼ teaspoon Worcestershire sauce optional
Instructions
- Add the sour cream to a bowl and stir in the onion soup mix and Worcestershire sauce until fully combined.¼ cup onion soup mix, 8 ounces sour cream, ¼ teaspoon Worcestershire sauce
- Chill and then serve.
Notes
- I recommend using my homemade onion soup mix.
- If using an envelope of Lipton Onion Soup Mix, use the whole packet (2 oz/30g) with up to 16 oz of sour cream.
- You can use more or less of the homemade seasoning mix and taste as you go.
- The worcestershire is optional but it adds a nice depth.
- Double for a larger batch (1/2 cup of seasoning with 16 oz of sour cream).
- Store covered in the fridge for up to a week.
- Serve with potato chips, carrot sticks, pretzels, or pita chips.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
