Homemade French Onion Dip Recipe (2024)

FAQs

What are the ingredients in Lay's French onion dip? ›

Water, Sunflower Oil and/or Canola Oil, Onions, Whey Protein Concentrate, and less than 2% of the following: Modified Corn Starch, Salt, Sugar, Monosodium Glutamate, Onion Powder, Caramel Color, Natural Flavors, Glucono Delta Lactone, Lactic Acid, Xanthan Gum, and Datem.

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. Make Ahead Tips: You can make the caramelized onions up to 3 days in advance. Then store in the fridge and mix the dip about an hour before serving.

SKIM MILK, WHEY (MILK), PALM OIL, WATER, CONTAINS LESS THAN 2% OF ONION*, PARSLEY*, SALT, SUGAR, HYDROLYZED SOY AND CORN PROTEIN, HYDROLYZED TORULA AND BREWER'S YEAST PROTEIN, CITRIC ACID, LACTIC ACID, DISTILLED VINEGAR, MONOSODIUM GLUTAMATE, FOOD STARCH-MODIFIED, GELATIN, SODIUM HEXAMETAPHOSPHATE, DEXTROSE, LOCUST ...

For the au jus: Combine the onion soup, beef broth, sugar, Worcestershire sauce, salt and 3/4 cold water in a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer 5 minutes. Taste and season with pepper and more salt if needed.

If you leave your dip out for a bit as you're dipping different things into it, the yogurt or other dairy base in the dip can start to separate and cause the dip to get a little watery. Simply stir the dip back up and chill it in the fridge if needed to get it back to your desired consistency.

It's our most popular flavor because it combines a creamy, smooth texture with just the right balance of French Onion flavor.

Modified Milk Ingredients, Water, Corn Maltodextrin, Dried Onions, Modified Corn Starch, Salt, Sugar, Vinegar, Bacterial Culture, Lactic Acid, Carob Bean Gum, Guar Gum, Potassium Sorbate, Spice, Colour (Turmeric), Natural Flavour (Contains Celery), Xanthan Gum*, Calcium Propionate*, Sorbic Acid*.

All you need is French Onion Soup mix, sour cream and mayonnaise to make this utterly addictive French Onion Dip that is way better than store bought dip.

This French onion dip is creamy, tangy, and packed with umami flavor! Served with potato chips or veggies, it's a fantastic appetizer or snack.

I do not recommend freezing homemade French Onion Dip due to the cream cheese/sour cream/mayo base.

Can you eat old French onion dip? ›

Once the dip container has been opened, we recommend consuming the dip within about 10-14 days for optimum flavor and freshness and follow the “refrigerate after opening” instructions on the label. Did you find this helpful?

INGREDIENTS: CULTURED PASTEURIZED MILK, CREAM AND NONFAT MILK, SALT, DEHYDRATED ONION, MODIFIED CORN STARCH, SUGAR, MONOSODIUM GLUTAMATE, PARSLEY, SPICES, GELATIN, POTASSIUM SORBATE (TO PRESERVE FRESHNESS) AND ENZYME.

Wolfgang Puck Organic French Onion Soup is crafted with organic vegetable stock, together with organic onions, butter, spices, and a touch of wine. Perfect as is or garnish with croutons and your favorite shredded cheese to enhance the flavor.

INGREDIENTS: CULTURED PASTEURIZED MILK, CREAM AND NONFAT MILK, DEHYDRATED ONION, HORSERADISH, TOMATO & PARSLEY, SALT, MALTODEXTRIN, DEXTROSE, SUGAR, MODIFIED CORN STARCH, GELATIN, SPICES, POTASSIUM SORBATE (TO PRESERVE FRESHNESS), MONOSODIUM GLUTAMATE, PAPRIKA, OLEORESIN PAPRIKA, OLEORESIN TUMERIC AND ENZYME.

INGREDIENTS: CULTURED PASTEURIZED MILK, CREAM AND NONFAT MILK, SALT, DEHYDRATED ONION, MODIFIED CORN STARCH, SUGAR, MONOSODIUM GLUTAMATE, PARSLEY, SPICES, GELATIN, POTASSIUM SORBATE (TO PRESERVE FRESHNESS) AND ENZYME.

Rbst-free Low-fat Greek Yogurt (pasteurized Grade A Skim Milk, Milk Protein Concentrate, Cream, Pectin, Enzymes, Live Active Cultures), Caramelized Onions, Mayonnaise (canola Oil, Egg Yolks, Lemon Juice, White Wine Vinegar, Water, Mustard Powder), Dehydrated Onions, Raw Cane Sugar, Garlic, Sea Salt, Onion Powder, Black ...

Make sauce: Mix mayonnaise, horseradish, ketchup, paprika, cayenne, salt, oregano, and black pepper together in a medium bowl until well combined. Cover and store in the refrigerator until needed.