Onion Dip Recipe

At you party, always offer an alternative to onion. But - for those who enjoy em', this is the promised land!

Dips are always best made ahead and refrigerated overnight. Mix very well, cover with film pressed right down onto the surface of the dip, and keep cold.

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Ingredients

1 cup (8 oz) mayonnaise
2 cups sour (16 oz) cream
1 cup cream (8 oz) cheese
1 teaspoon lemon juice
1 teaspoon garlic powder
1 teaspoon pepper
1 pack of dry onion soup mix (we use Knorr)
1 medium red onion, finely chopped
2 tablespoons dry onion flakes
    (sold in the spice aisle)

Directions

Combine the ingredients, mixing very well. Transfer the dip to a smaller bowl (which can be your serving bowl,) cover tightly with film, and refrigerate.

To make "French" Onion Dip, we add beef and chicken base (available from Amazon.com.) It's pretty salty, so just a bit makes the difference. When we're making more than 5 gallons of this dip, we use liquid stock - but that's a lot of dip!

Before serving, stir the dip in the bowl, and garnish with a few shakes of paprika, chopped scallion, chopped tomato, etc - something with lots of color. For this one, we like to use scallions that we artfully place in the dip with the greens sticking out from the top, like trees.

Veggies, chips, breads - you name it! It’s hard to find something that doesn’t work with this dip.

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