This French onion dip has been my pantry hero for years: simple, reliable, and always the first bowl to disappear at gatherings. I first learned to make this version on a busy afternoon when I had friends dropping by unannounced and only a handful of staple ingredients on hand. The resulting dip — tangy from sour cream, deeply savory from dried chopped onion and onion powder, with a gentle touch of garlic and parsley — felt like a shortcut to something homemade and comforting. It’s the kind of recipe that turns a modest chip-and-dip moment into something memorable.

What makes this particular mix special is its balance. The dried chopped onion gives little pockets of rehydrated onion sweetness and texture, while the combination of onion powder and a pinch of garlic powder lifts the savory profile without overpowering it. A small amount of kosher salt and bright parsley brings everything together. It’s fast to make, requires no cooking, and tastes like you fussed over it for far longer than the five minutes it takes to mix. I serve it at casual get-togethers, weekday snack times, and even as a quick topping for baked potatoes or grilled vegetables.

Ingredients

• Sour cream (1 cup): Use full-fat sour cream for the creamiest mouthfeel and best flavor; brands like Daisy or Breakstone produce a reliably tangy base. If you want a lighter version, choose low-fat but expect a thinner texture.
• Dried chopped onion (1 Tbsp.): This provides texture and concentrated onion sweetness as it rehydrates in the sour cream. Look for plain dried onion flakes — avoid seasoned blends. If you prefer fresher flavor, substitute with very finely minced sautéed yellow onion (see substitutions).
• Onion powder (1 tsp.): Adds layered, savory depth that penetrates the dip uniformly. McCormick or Spice Islands are good pantry options.
• Garlic powder (pinch): Just a whisper to support the savory notes without making garlic the star. Use a measured pinch — too much can dominate the delicate balance.
• Kosher salt (1/4 tsp.): Kosher salt is milder by volume than table salt; adjust to taste. If using table salt, reduce slightly.
• Fresh parsley (1 Tbsp. finely chopped) or dried parsley (1 tsp.): Fresh parsley brightens the dip with herbaceous color and freshness; dried works in a pinch but hydrate it briefly with a drop of water for better texture.

Instructions

Combine the base: Place 1 cup of sour cream in a medium-sized bowl. Using a rubber spatula or wooden spoon, break up any lumps so the sour cream is smooth. Add 1 tablespoon dried chopped onion, 1 teaspoon onion powder, and a small pinch of garlic powder. Mixing thoroughly at this stage is key so the powdered seasonings are evenly distributed and there are no concentrated pockets of onion powder. Season and taste: Sprinkle in 1/4 teaspoon kosher salt and 1 tablespoon finely chopped fresh parsley (or 1 teaspoon dried). Stir until uniform. Taste with a sturdy chip or a small spoon; if the dip seems flat, add up to 1/8 teaspoon more salt, or a few additional flakes of dried onion for more texture. Remember that chilling will deepen the flavor, so err slightly on the milder side if you plan to refrigerate. Chill to marry flavors: Transfer the mixed dip to a covered container or cover the bowl with plastic wrap. Refrigerate for at least 1 hour so the dried chopped onion softens and the flavors meld. This step transforms the dip from “pleasant” to “rounded and cohesive” as the onion rehydrates and releases sweetness into the sour cream. Serve and store: Serve chilled with potato chips, crackers, or crisp vegetable sticks. Leftovers keep in an airtight container in the refrigerator for 5 to 7 days. Give the dip a quick stir before serving again — the top may firm slightly after chilling.

Storage Tips

Store the dip in an airtight container refrigerated at 40°F (4°C) or below. Use a shallow container to help cool quickly and keep the dip safe; avoid leaving it out at room temperature for more than two hours. For best quality, consume within 5 to 7 days — after that the texture and flavor begin to decline. If the top dries slightly, simply stir in a teaspoon of fresh sour cream or a drizzle of milk to restore creaminess before serving. Always check for off smells or discoloration before serving leftover dip.

Ingredient Substitutions

If you want a lighter version, swap half the sour cream for plain Greek yogurt to increase protein and create a tangier profile; expect a firmer texture. For non-dairy diets, try full-fat plain coconut yogurt or a cultured cashew-based sour cream substitute — note that non-dairy options will alter the flavor and mouthfeel. Fresh sautéed yellow onion (finely minced and cooked until soft and golden) can replace dried chopped onion at a 1:1 volume ratio, offering a fresher, sweeter taste but requiring a few extra minutes of prep.

Serving Suggestions

This dip pairs beautifully with kettle-cooked potato chips, classic plain ridged chips, and crisp raw vegetables such as carrot sticks, cucumber rounds, bell pepper strips, and celery. For a party, present it in a shallow bowl surrounded by an assortment: potato chips, pita triangles, pretzel twists, and colorful crudités. It also makes an excellent topping for baked potatoes, a dip for grilled chicken skewers, or mixed into warm cooked pasta with a splash of pasta cooking water for a quick creamy sauce.

Cultural Background

Although called “French” onion dip, this style of dip is more of an American-twisted homage to classic French onion flavor profiles rather than a direct export from French cuisine. The idea of combining caramelized or concentrated onion flavor with a creamy base echoes the taste of French onion soup — but here it’s condensed into an uncooked, party-friendly dip. Over decades in the U.S., variations emerged using powdered soup mixes and other shortcuts; this fresher ingredient-focused version leans back toward simple, clean flavors.

Seasonal Adaptations

In summer, lighten the dip by substituting half the sour cream with plain yogurt and serve with garden-fresh crudités. In winter or the holiday season, fold in a tablespoon of finely caramelized onion for added warmth and a deeper brown-sugar sweetness. For spring, add a teaspoon of lemon zest and a tablespoon of chopped chives for brightness. Small seasonal tweaks like these let the dip feel timely without changing the easy prep.

Meal Prep Tips

Make a batch on Sunday and portion into small airtight containers for weeknight snacks. Keep a small tub in the fridge for up to 7 days and replenish once or twice during the week — it’s a quick way to elevate sandwiches, roasted vegetables, and simple grain bowls. To refresh refrigerated dip that has stiffened, stir in 1 teaspoon of milk or an extra tablespoon of sour cream until it reaches the desired consistency.

Small, adaptable, and reliably delicious, this creamy French onion dip deserves a spot in your go-to repertoire. It’s the kind of simple pleasure that brings people together around a bowl and a bag of chips — and always invites a second helping.