French Onion Dip ~ Rachael Ray


I’ve always loved onion dip but the mere mention of it sends people into hysterics ~ it’s so 60s.  This dip is is all grown up and so much better than the onion soup mix stuff.  Give it a try!  It’s easy to put together and you can make it the day before and stick in the fridge until party time.


French Onion Dip ~ Rachael Ray

1 tbsp olive oil
1 tbsp butter
2 medium onions, quartered then thinly sliced
2 cloves garlic, minced
1 beef bouillon cube
1/2 cup water
1 tsp thyme
2 tsps Worcestershire sauce
2 cups sour cream
8 ounces cream cheese, room temperature
pinch of salt
2 tbsps chopped chives

In a skillet over medium to medium high heat, add the olive oil and butter. Add the onions and garlic and cook for 10 minutes, stirring occasionally. Add bouillon cube to the onion/garlic mixture and the 1/2 cup water until the onions are coated, stirring frequently, about 3 minutes or so. Season with the pepper, thyme and Worcestershire. Remove from heat and transfer to a plate so that it can cool for a bit.

In a bowl, mix the sour cream and cream cheese together. Stir in the onion mixture until all are completely combined. Add salt if necessary. Chill until serving time and then garnish with the chives.

Serve with sturdy chips or crackers.


Happy Cooking!