Here’s a tasty onion soup dip made with homemade onion soup mix.
This dip does not look or taste exactly like the dip made with commercial onion soup mix. I think that’s a good thing, but if you’re looking for an exact match, keep looking. However, if you’re looking for great flavor without MSG, bouillon or preservatives – This is IT!
What you get is amazing flavor of onions, parsley, garlic and celery in each tasty bite. It tastes fresher and way less salty than commercial mixes. And as for looks, well I’d say it looks much more appealing than the brown alternative.
Here’s the recipe for our onion soup dip.
- 1 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 1 1/2 Tbsp onion soup mix
- 1/8 tsp salt
- Combine all ingredients in a small bowl.
- Mix well and serve.
- Hint - For a smoother texture, crush the dried onion flakes in the soup mix before adding.
- Use Greek yogurt for added protein and fewer calories. For best consistency, use at least 2% yogurt and drain off some of the liquid.
- Homemade dip made with dairy lasts 2-4 days in the refrigerator. Its shelf life deteriorates every time it's out of the fridge, once it's been at room temp for more than two hours, it's no longer considered safe to eat.
- When entertaining, put out a little bowl full at a time and refill as needed from a container stored in the fridge - a smart, safe and frugal way to serve dips!
Feedback on our homemade onion soup dip has been all good. People love it. While it’s not a copycat of the classic brown dip they’re used to, everyone was happy to eat this instead. When I served both, the only one with leftovers was the old style brown dip. People know a good thing when they taste it!
Let me know if you make this dip. I’d love to hear what you thought of it. Drop me a line or post a photo on Instagram. Add #getgettys so I can see it and like it!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.