Homemade Onion Dip Recipe
Double Batch of Onion Dip

Homemade Onion Dip Recipe

  • Post category:Recipes

One of my weaknesses is onion dip. I can pack it away if not watched. laughing… I am not a big chip-eater, but a bag of tortilla chips, or even a good potato chip, and, well… yum!

I was not fond of the soup package mix for onion dip, especially all of the additives. I found and tweaked a homemade version of the mix that has become a family favorite. It is very hard to find organic beef bouillon powder. I ended up getting some of the powder from a dehydration company that is popular with prepper’s. I have not tried Better Than Bouillon yet.  I will give options for what you can find locally for that part of the recipe.

Double Batch of Onion Dip

Homemade Onion Soup Mix for Dip
… Or for soup if you want.

1 tbsp beef bouillon powder*
2 tbsp + 2 tsp dehydrated minced onions
1 tsp onion powder (NOT onion salt!)
1/4 tsp pepper
1 lb (16 oz) sour cream

Mix all of the ingredients together thoroughly in a bowl, cover and put into the refrigerator to chill for at least one hour.

If you want to make any adjustments, wait until the dip has been chilled. Give it a stir, taste and go from there. If you do it before chilling, it can be too salty or over-powering. Bouillon tends to be salty enough on its own and that is why no additions of salt are called for.

Enjoy!

*You can also use 3 or 4 beef bouillon cubes you have crushed very well or 3 or 4 tsp of Better Than Bouillon. Better Than Bouillon is a thick paste, I would suggest mixing in a little sour cream at a time until it becomes creamy and easier to blend it all together smoothly. Since the paste is more mild in flavor than the powder or cubes, you may need the full 4 tsp for the recipe. I would chill it for an hour, taste and adjust it then. The original recipe used 4 tsp of beef bouillon powder. We found it too salty and strong to the point of almost being nauseating.

I you want to double the recipe, buy TWO 16oz cartons! The large carton is 4 ounces short of two full pounds (32 ounces).

If you want to make “soup” with the recipe, mix into 4 cups of water and warm until the dried onion rehydrates. You may want to add the extra 1 tsp of bouillon powder if making a soup, along with some herbs, or even some vegetables.

This recipe, minus the sour cream of course, can be mixed ahead and stored in plastic bags.

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