Honestly, I have not had French Onion Dip in the LONGEST time. For some crazy reason, when Superbowl Sunday came around I had a hankering for this dip. I could of easily ran to the store, grabbed a jar and been all set. Nope- that would have been too easy and not as satisfying.

Luckily, this recipe is easy! I mean it. The only thing you need to cook are the onions. I admit it does take quite a bit of time to cook just that one thing, but the rest is easy peasy. If you can chop, dice, mix and stir things in a pan, you can make this dip. It’s so much better than the store bought stuff, I promise.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and hashtag #BBVfood.

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French Onion Dip

This recipe requires minimal cooking but does require patience. Caramelizing onions takes time but the end result is worth it.

Prep Time10 minutes mins

Cook Time50 minutes mins

Course: Appetizer, Snack

Cuisine: American, French

Keywords: dip, french onion dip

Servings: 1 cups

Ingredients

• 2 tbsp olive oil
• 1 large sweet onion, diced
• 2 garlic cloves, minced
• 2 sprigs thyme, fresh
• 1 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup chives, finely chopped (see notes)
• 1 tbsp lemon juice, fresh
• salt and pepper

Instructions

• Heat oil in a large saute pan on medium heat. Add onion and thyme to pan stirring for approximately 2-3 minutes. Reduce heat to medium low.
• Cook onions, stirring regularly, for about 45 minutes or until soft and deep golden brown in color. If onions start to stick to pan you can add a tiny bit of water to deglaze the pan. When there is 10 minutes of cooking time left add the garlic.
• While onions are cooking, combine sour cream, mayonnaise, chives, lemon juice, salt and pepper in a medium mixing bowl. Cover and place in fridge.
• Once onions are caramelized, transfer them to a separate small bowl and place them in the fridge to cool.
• When onions are cooled, combine them to the sour cream mixture. Stir until well combines and season with additional salt and pepper, if needed. Transfer to a serving bowl an serve with chips and/or veggies.

Notes

• Green onions can be used in place of chives.
• Dip can be served immediately but best to let finished dip sit for at least 30 minutes to let flavors meld.
• Can be made 1 day ahead. Cover and chill until ready to serve.
• Best served with a sturdy chip like kettle chips or wavy/ruffle chips.