It’s National Chip and Dip Day. I looooove me some chips and dip. Like, love LOVE loooooove them! Guacamole, Hummus, salsa, and onion dip are among the few dips I enjoy most often. I usually dip veggies in them, but for a treat, which is usually a Friday night, I splurge on chips. Tortilla chips, pita chips, and potato chips! As long as they’re a carb and loaded with salt, I’ll eat ’em!

I have been on this ‘from scratch’ kick. And frankly, I don’t think it’s leaving anytime soon. I won’t pretend like I don’t love a quick, easy, simple dish made using some processed packaged foods. However, the more I learn about all the chemicals and ingredients in processed and packaged food, the more it makes me cringe to think of eating them. I can’t stop thinking about all the harm I’m voluntarilly doing to my body as I’m consuming them. I’m not saying that to convince you to kick the box cake mix, or toss the package of Lipton’s french onion soup mix in your cabinet. I’m saying it because it’s what’s going on in MY life.

By the way, I’m typing this as I’m eating a peanut butter cupcake. And I’m loving Every.Last.Crumb. Moving on…

You know how the french onion dip, the dry soup mix stuff, just needs to be mixed with sour cream then chilled for a few hours to set? Well, this stuff is similar in that it needs to chill from a bit before you dig in. You caaaaan eat it right away, and you’ll want to. But, the longer you let it sit, the better it gets. So have a little patience because it’s worth it.

French Onion Dip


  • 2 large yellow onions
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp soy sauce
  • 1 tsp worcestershire sauce
  • 3 garlic cloves, minced
  • 1/8 teaspoon ground cayenne pepper (add more if you like it spicier)
  • 1/4 – 1/2 teaspoon kosher salt (start with 1/4 tsp then adjust to you taste preferences)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup (4 ounces) low fat cream cheese, room temperature
  • 1 cup light sour cream (greek yogurt works too)
  • 1/2 cup light mayo


Peel the skin off the onions and cut them in half and then slice into 1/8-inch thick half-rounds. (You want about 3 cups of onions.)

Heat the butter and oil in a large saute pan over medium heat. Add the sliced onions, cayenne, salt, and pepper and saute for 10 minutes. Lower the heat to medium-low, cover the pan, and cook, stirring occasionally. Cook for another 20 minutes, until the onions are browned and caramelized. Allow the onions to cool.

*You can make the onions a few days ahead or just an hour ahead. But you want them to be cooled before you mix with the rest of the ingredients.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer, fitted with the paddle attachment, and beat until smooth. Add the soy sauce, worcestershire, garlic, and onions and mix well (for about 1 minutes).

Taste, add more salt, pepper and cayenne for your taste preferences.

Pour into your serving bowl, cover and chill for at least an hour.

Serve with potato chips.

Recipe inspired by Ina Garten, but heavily modified.

Side Note: The recipe makes a large batch of dip. I used the leftovers to spread on sandwiches, and it was quite delicious that way.

More recently I used the dip on top of these 3 Ingredient Turkey Blue Cheese Spirals.  Wow, SO delicious!