This French onion dip has been my go-to party starter for years. I first learned this simple combination in college when a friend brought a tub of store-bought dip and I asked if she’d share how to make it at home. The homemade version surprised me with a brighter onion flavor and fresher finish — and once I started making it, it replaced every processed option in our pantry. It’s the sort of recipe that feels indulgent but is ridiculously easy: creamy sour cream balanced with savory dried onions, a whisper of garlic, and fresh parsley for brightness.

The texture is smooth and slightly tangy, with flecks of softened, sweet onion that bloom during refrigeration. It’s the kind of dip that transforms a bowl of plain chips into something memorable, and it’s flexible enough to pair with crisp vegetables, toasted baguette slices, or as a spread on sandwiches. I love serving it at casual get-togethers because it looks and tastes like you spent much longer in the kitchen than you did.

Ingredients

• Sour cream (1 cup): Use full-fat sour cream for the creamiest texture and best flavor; brands like Daisy or Breakstone hold up well. The tang of sour cream is the backbone of this recipe.
• Dried chopped onion (1 Tbsp.): Rehydrates during refrigeration and gives the dip its signature onion texture and sweet-savory depth. Look for uniform flakes in the spice aisle for even rehydration.
• Onion powder (1 tsp.): Adds concentrated onion aroma and rounds out the flavor, filling in any gaps left by the dried flakes.
• Garlic powder (pinch): A subtle background note — avoid fresh garlic here, which can be too sharp and overpower the dip.
• Kosher salt (1/4 tsp.): Enhances all the flavors; adjust to taste, especially if you plan to serve with salted chips.
• Fresh parsley (1 Tbsp. finely chopped or 1 tsp. dried): Fresh parsley brings brightness and color; if using dried, crush it between your fingers before adding to release aroma.

Instructions

Combine the base: Place 1 cup of sour cream in a small mixing bowl. Use a rubber spatula to ensure you scrape all the cream from the cup. Starting with the sour cream warmed slightly toward room temperature helps the dried onion hydrate more evenly later. Add seasonings: Sprinkle 1 tablespoon dried chopped onion, 1 teaspoon onion powder, a pinch of garlic powder, 1/4 teaspoon kosher salt, and 1 tablespoon finely chopped fresh parsley (or 1 teaspoon dried parsley) over the sour cream. For precise seasoning, measure with level spoons and add the salt last, tasting after a stir. Mix until uniform: Fold ingredients together using a whisk or spatula until the mixture is completely uniform and there are no visible streaks of seasoning. This typically takes 30 to 60 seconds. Use the back of the scoop to press out any clumps of dried onion against the bowl so everything hydrates evenly. Taste and adjust: Sample the dip with a plain chip or a small spoonful. If it needs more punch, add a small extra pinch of onion powder or a dash more salt. Remember flavors mellow in the fridge, so avoid over-salting at this stage. Chill: Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for 1 hour. This resting time allows the dried onion to soften and the flavors to meld, which is when the dip reaches its full potential. Serve and store: Serve chilled. Store leftovers in the refrigerator for 5 to 7 days in a sealed container. If the dip separates slightly after storage, give it a quick stir before serving.

Storage Tips

Store the dip in a clean, airtight container to prevent it from absorbing odors from the refrigerator. Glass jars or plastic containers with tight lids work well; press a piece of plastic wrap directly on the surface of the dip before sealing to reduce air exposure. Refrigerate promptly and consume within 5 to 7 days. If the surface looks watery, simply stir to reincorporate the liquid before serving. Do not leave the dip at room temperature for longer than two hours to avoid food-safety risks.

Ingredient Substitutions

If you need a lighter version, substitute half the sour cream with plain Greek yogurt to add protein and tang while thinning the dip slightly; expect a firmer texture. For non-dairy options, try a cultured coconut or soya-based sour cream alternative — flavor will differ and may need extra onion powder. If you don’t have dried chopped onion, replace with 1 to 2 teaspoons of finely minced fresh onion but remember fresh onion is sharper and will change the dynamic; allow extra chilling time to mellow the bite.

Serving Suggestions

Serve chilled in a shallow bowl garnished with a sprinkle of fresh parsley and a drizzle of extra-virgin olive oil for shine. Pair with sturdy kettle-cooked potato chips, salted pita chips, crisp celery and carrot sticks, or radish slices for a peppery contrast. For a more substantial snack, use as a spread on toasted bagel chips or smear on a warm baked potato in place of sour cream for a double-onion experience.

Cultural Background

The concept of an onion-forward creamy dip traces back to classic American party foods from the mid-20th century, when convenience ingredients like dried onion and powdered seasonings became common. This version leans on simple, preserved aromatics to create onion intensity without hours of caramelizing. While not French in origin, the name nods to the beloved French onion soup, sharing the same sweet-savory onion profile that makes both so comforting.

Seasonal Adaptations

In warmer months, lighten the dip with more Greek yogurt and add lemon zest for freshness. During colder seasons, amp up the comfort by stirring in a tablespoon of caramelized onions cooked slowly in butter until deep brown — skip the dried onion in that case. For holiday platters, fold in finely chopped chives and a pinch of smoked paprika to add color and an autumnal warmth.

Meal Prep Tips

Make the dip up to 24 hours in advance and store in the refrigerator to save stress on the day of your event. Divide into small single-serve jars if packing for lunches or picnics; these jars reheat slightly to room temperature in about 20 minutes if you prefer it less chilled. When transporting, place the container in a cooler with ice packs to maintain a safe temperature until serving.

This simple mix-and-chill formula is reliable, forgiving, and endlessly adaptable. Whether you lean into nostalgia or modernize the flavors, it’s a quick way to elevate snacks and small plates. Give it an hour in the fridge and you’ll notice the difference — then try doubling it next time.