Onion Dip- Or The Best, Really Homemade Dip You Ever Tried - Chef Cheapo Blog at Allrecipes.com - 242451

Chef Cheapo

Onion dip- or the best, really homemade dip you ever tried 
Jul. 6, 2011 4:56 pm 
Updated: Oct. 14, 2011 7:03 am
This is one that I just recently discovered and I hope you enjoy it as much as we do. In my efforts to eat better and still enjoy great tasting food, I am having to discover new ways to make things I love to eat. One of my guilty pleasures is sitting down with a bag of plain potato chips and a bowl of onion dip. I usually have made it from “scratch”- a container of sour cream and a bag of instant onion soup mix. My only problem with this now is that the instant soup mix has several thinks I am trying to avoid- MSG, salt and preservatives. So I sought out ways to make it from many of my cookbooks. I have a good collection of cookbooks from WAY back to the 60's and 70's as well as new ones. What was funny was that many of the old ones said to use instant onion soup mix. I decided I had to develop it myself and I think you will find the ease and simplicity of it is good too.


16 ounce container of REAL sour cream (one with only milk, cream and cultures- no gums, thickeners,etc.)

Dried chopped onions (I bought a container at the dollar store)


soy sauce

Empty sour cream into a bowl. Add 2T of the onion. A pinch of pepper. Add about 3-4T of the soy sauce. Mix thoroughly together. You may recognize the familiar off white/tan color at this point. Taste and adjust seasoning, adding a bit more soy sauce if a fuller flavor is wanted. Refrigerate for about an hour so onions can rehydrate. Mix before serving.


I have not tried it yet, but I don't see why scallions or chives can't be added for a different take on it. Crisp cooked bacon. A dash of garlic powder.

Please go to my full blog at http://chefcheapo.blogspot.com/ and read the rest of my blog.
Oct. 14, 2011 7:03 am
There is also a good recipe for the homemade dry onion soup mix on A.R. I make it up and store it in the spice cabinet in a tupperware container. No wet ingredients so it can sit indefinitely. Use in recipes, in crockpot with roasts, in fondue broth, in soups, etc.
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Chef Cheapo

Home Town
Bloomfield, New Jersey, USA
Living In
Zebulon, North Carolina, USA

Member Since
Jun. 2010

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Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Healthy, Kids, Gourmet

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About Me
I am a classically trained chef (Culinary Institute of America 1991), but I am not in the business anymore. My big family gets to enjoy the fruits of my knowledge. We have raised our own pigs and chickens and have planted a garden for our own veggies. As the father of 7 living children, we stay busy all the time and I am proud to say that there is not a fussy eater amongst us. I stay away from processed foods and have been cooking more and more according to the Nourishing Traditions cookbook and the Weston A. Price Foundation principles- more "live" foods. I am the "go to" guy for food questions among my friends. Read my blog at http://chefcheapo.blogspot.com/
My favorite things to cook
Southern Italian is my favorite, but I love to try all new things and foods from different places.
My favorite family cooking traditions
homemade yogurt, pickles, hummus and kid friendly snacks
My cooking tragedies
For all the great things I make, sometimes the simplest things can become a mess, like just trying to toast croutons. I am not sure how many batches I have had to feed the chickens over the years.
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