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French Onion Dip

December 28, 2013

This is the perfect time of year to make a few dips.  Generally I do not make too many since there is too much good food for dinner, but there are a few old time favorites and this is one of them with some added freshness from the garden with fresh chives.  It seems that from Christmas to New Years anybody and everybody thinks it is time to stop by different homes and say ‘hello’.  I grew up seeing this but my parents always knew their friends were coming over, or if they were going to a friend’s home they were certainly bringing something.  I have eased into this dilemma by making plenty of different dips (frugal and fast).  Add the fresh chives, really makes a difference. Enjoy.


French Onion Dip


  • 2 T. Unsalted Butter
  • 1 Lg. Onion (finely diced/cheat and put it in the food processor)
  • 1 t. Kosher Salt (orig. recipe calls for 1 T.; adjust)
  • 1 Garlic Clove (minced)
  • 2 t. Worcestershire Sauce
  • 1 1/4 C. Sour Cream
  • 1/4 C. Mayonnaise
  • 1/8 t. Cayenne Pepper
  • 1/4 t. Freshly Ground Black Pepper
  • 1 T. Fresh Chives (plus for garnish) (snipped) (Optional)


  1. Melt the butter in a frying pan; add the onion and salt and sauté while stirring often until soft and caramelized (approx. 20 min.)
  2. Add the garlic and cook for about 1 more minute; remove from heat; add the Worcestershire sauce and stir will
  3. Transfer the mixture to a small bowl and let cool to room temperature
  4. Add the sour cream, mayonnaise, cayenne pepper, black pepper and chives; cover and chill for at least 30 minutes
  5. Serve with chips or crudités (served here with ‘Pringles’; stable and delicious)




Yield: 1 1/2 C.

Recipe adapted from Williams-Sonoma

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