French Onion Chip Dip

If you follow me on Facebook or Instagram, you know that I recently purchased a Big Green Egg. A Big Green Egg is a kamado-style ceramic charcoal smoker and grill. I’m pretty sure the people behind the Big Green Egg brand name are as literal as you get, because one look at this thing and you know why that’s the brand name. Within a few short weeks, we’ve kind of fallen head-over-heels in love with the big lug.

As you can imagine, it’s pretty much a man magnet. And of course, with the new toy, comes the need to show the new toy off to friends. Case in point: an impromptu burger grilling session on Tuesday before the Miami Heat game.

Brian’s amazing with grocery shopping and as long as I provide a specific list and, in extreme cases, photos. He’ll find every single item – even the crazy spices that he’s never heard of. However, if he goes it alone, armed with only his wits – he’ll come home with just meat and lots of it. That was exactly what happened on Tuesday when he smacked a large butcher paper wrapped package of ground beef on the counter.

I quickly scanned the kitchen for another bag only to realize there wasn’t one. When I inquired about a side dish to go with the burgers, he said chips and then said something along the lines of “too bad there’s no dip”. Funny how these things never occur to him when he’s actually at the magical place where he can think of something, lay his hands on it, and purchase it with money.

His out-loud wish for dip was also his not so subtle way of prompting me into kitchen magician mode. I wasn’t sure as I headed for the fridge whether we even had sour cream. Brian’s pretty lucky I was able to whip together this incredible French Onion Chip Dip.

Reduced fat mayonnaise and sour cream combine with spices and caramelized Vidalia onions to create a dip that’s worthy of just about anything. From carrot sticks to homemade potato chips, it’ll be scoffed up in no time at your next backyard barbecue or impromptu game night dinner.


French Onion Chip Dip

Yield: 3 1/2 cups

Prep Time: 15 minutes

Cook Time: 30-35 minutes


2 tablespoons canola oil 1 tablespoon butter 2 large Vidalia onions, diced 2 cups reduced fat sour cream 1 cup reduced fat mayonnaise 1 teaspoon Nature’s Seasoning (see note below) ¼ teaspoon garlic powder 1 teaspoon Worcestershire 1 teaspoon freshly ground black pepper salt to taste


1. In a large saute pan over medium to medium-high heat (adjust to your cook top), add oil and butter. When butter is melted, add onions and saute stirring often until golden brown and caramelized, about 30-35 minutes. This may take less time depending on the size of your onions and your cook top. Set aside to cool to room temperature. 2. Meanwhile, in a medium bowl, combine sour cream, mayonnaise, Nature’s Seasoning, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.


- If you don't have Nature's Seasoning, you can substitute celery salt. However, I highly recommend Nature's Seasoning, it's good stuff. - Store dip in an airtight container within the refrigerator for up to 3 days. - Want more info on caramelizing onions? Check out this helpful tutorial on Simply Recipes.
My Baking Addiction adapted from Guy Fieri via The Food Network.

50 Responses to “French Onion Chip Dip”

  1. Allison — June 14, 2012 at 7:25 pm

    Yes! This looks so good. I’ve always just bought those french onion dip packets that you stir into sour cream – never again!

  2. Sue Greven — June 14, 2012 at 7:26 pm

    A delicious dip you might try!

  3. linda payne — June 14, 2012 at 7:55 pm

    I haven’t had onion dip but I’m pretty sure I have had my onion dip for dinner a few times!

  4. Jennifer | Mother Thyme — June 14, 2012 at 8:41 pm

    My chip and dip loving husband will go nuts for this stuff! Great dip!

  5. This dip looks unreal! Love this idea!!

  6. cassie — June 14, 2012 at 9:14 pm

    I think this is one of my favorite things – definitely a nostalgic snack for me. I must have some soon! My husband would kill for a green egg. Love the photos, too, Jamie!

  7. I love our Big Green Egg. Mike won one through his job, score! You dip looks super yummy. We love French Onion Dip around here.

  8. Chung-Ah | Damn Delicious — June 14, 2012 at 9:58 pm

    Oh man, I need to get me one of those green egg thingies! And wow, this dip looks phenomenal. I know Jason has really been into the miami-thunder games so I’ll be sure to make this before the next game.

  9. Aimee @ Simple Bites — June 14, 2012 at 10:38 pm

    I can’t wait to make this! I’m afraid I might eat the whole bowl, though.

  10. Haha, I’m laughing because my husband does the same thing! It’s always after he gets home that he asks if I have xyz by any chance. *sigh*

  11. Yum, what a delicious snack!

  12. Erin — June 15, 2012 at 9:48 am

    We LOOOOOOOVE our Big Green Egg! My dad sells them, and he’s created somewhat of a cult, I think…but it’s hard not to love them! In fact, when my oven was acting up last weekend and I had a cake to bake for a friend, I just went ahead and baked it on the Egg. Have you baked on yours yet? So awesome!

    Love French Onion chip dip, too – can’t wait for an occasion to try this stuff!

  13. brandi — June 15, 2012 at 10:09 am

    this looks insanely good! it would be trouble if i was left in the house alone with that bowl.

  14. I love onion dip and your recipe is so creative!! I simply love it!

  15. Cass Hunter — June 15, 2012 at 1:06 pm

    I love it! Thanks for sharing!

  16. Ashley @ Wishes and Dishes — June 15, 2012 at 1:09 pm

    YUM YUM YUM!! I love french onion dip. Never thought of making a homemade version. Are those kettle chips? Those look so good, too! :)

  17. Penny — June 15, 2012 at 1:32 pm

    My brother gave me a Big Green Egg as a housewarming gift (amazing, right!) and it is great! We cook everything from Pizza, Salmon burgers, steak, vegies, you name it and it is yummy. I love that you can totally control the temperature. You’re going to love it!

    Oh, and thanks for all the great recipe ideas you share! I love your blog!

  18. Gwen — June 15, 2012 at 1:45 pm

    We have two large eggs and love them. Not sure where you live, but there is probably an eggfest somewhere near you and they are so much fun. We had ours here in the PNW last Saturday ( I actually started the fest 6 years ago, altho now it’s run by the PNW egg distributor. But if there’s one in your area, you should definitely go. I’ve been to several across the country and enjoyed each one. I’ve been following your blog for quite a while – so happy to see you’ve added the egg to your arsenal and I’m looking forward to reading about some recipes from it.

  19. Clarissa — June 15, 2012 at 2:15 pm

    How do you read my mind?! I was just craving this this morning, and wondered if there were any recipes that didn’t use Liptons. Glad your husband’s subtle, not so subtle prompting led to this, thanks for sharing!

  20. Lisa Shenk — June 15, 2012 at 6:06 pm

    I bought one of those about 10 years ago for my husband for father’s day. He had to be convinced that he wanted it. It only took one time~We absolutely love it. And when the power went out for a week a couple of years ago in December, I smoked a brisket, baked some bread and fixed many of our meals on it! You won’t ever need to buy another one, though sometimes I think it would be nice to have two!!

  21. Jaime {sophistimom} — June 15, 2012 at 6:52 pm

    You’ve just found the way to my heart, Jamie.

  22. Jessica@AKitchenAddiction — June 15, 2012 at 7:09 pm

    My husband has been commenting how we are out of chip dip and I have yet to buy more. . .I may just make this instead!

  23. sounds so so delicious! perfect for summer parties!

  24. Lynna H. — June 16, 2012 at 2:57 am

    This is so yummy! I would eat this all day if i could.

  25. Becky Hering — June 16, 2012 at 10:13 am

    We bought an Egg two years ago too, best thing we ever bought we use it 3-4 times a week, we love Pizza on the Egg, and grilled veggies and meat and 18 hour pulled pork theres just no end to the stuff you can do. Enjoyed your post:)

  26. Mireia — June 16, 2012 at 4:29 pm

    This recipe reminds me of my time in the states (even if it’s a French dip)… yum!

  27. Marla — June 16, 2012 at 10:40 pm

    I am lucky enough to live in Western NY, where Bison french onion chip dip rules! nothing comes close!

  28. Claudia Annie — June 18, 2012 at 7:39 am

    how a wonderful blog! I follow you!

  29. Jake — June 18, 2012 at 8:25 am

    Came across this recipe just in time for a big father’s day cookout this past weekend and it was a HUGE hit, absolutely stole the show! I love regular (boxed) onion dip, and knew that a homemade version would surely be even better. The only minor change i made was to add about 1/8 of a cup of white wine to the pan at the end of the onion caramelization process to help deglaze and get the delicious bits off the bottom of my dutch oven. I’m adding this into my regular entertaining recipe rotation, thank you so much!

  30. Shaina — June 18, 2012 at 12:37 pm

    Oooh, the Big Green Egg. My husband swears by his UDS that he made and claims that it will see any Big Green Egg in a head-to-head. We should test that out sometime. We’ll come visit you and have a smoke-off.

  31. Rachel Cooks — June 18, 2012 at 1:09 pm

    Yum, I bet this is waaaaay better than store-bought.

  32. Spoonful&More — June 19, 2012 at 1:56 am

    A definite must try this weekend!

  33. Rhonda C — June 19, 2012 at 12:48 pm

    I love this recipe, but I just use sour cream and omit the mayo. Yum!!

  34. Lia — June 19, 2012 at 2:03 pm

    SO scrummy. I am so not a dip kind of person but I would definitely try this with my faveeeee Kettle Chips!

  35. Debra Kapellakis — June 20, 2012 at 9:37 am

    Yum, I haven’t had onion dip since leaving America 21 years ago and even then it was from the super market!

  36. Andrea — June 20, 2012 at 9:52 pm

    Have you tried this with plain Greek yogurt (or strained plain yogurt)? We stumbled on to it by error when making a chicken dish. The topping for the chicken was so delicious we barely had enough to coat the chicken with :)

  37. Casey@Good. Food. Stories. — June 25, 2012 at 5:03 pm

    I can’t believe you didn’t smoke those onions on the BGE! I’m still waiting for my Egg to magically appear in my backyard – jealous of your new purchase and happy that you’re loving it so much!

  38. Tracy — June 28, 2012 at 10:39 am

    Love this dip! Caramelized onions are a truly magical thing. I can’t wait to see what else you cook up in that Big Green Egg, too! :-)

  39. Sommer@ASpicyPerspective — July 12, 2012 at 9:17 pm

    Oooo Jamie I want that Big Green Egg… and the french onion dip!!

  40. KeriLynn — July 13, 2012 at 3:15 pm

    This looks amazing, I am making it right now. THANKS!

  41. Cindy — July 15, 2012 at 2:02 pm

    How do you make homemade chips?

    • Jamie — July 16th, 2012 at 6:57 pm

      I just fry us thinly sliced potatoes, check out this recipe from Paula Deen if you are looking for an exact method. Have a great day.

  42. bigFATcook — October 13, 2012 at 11:35 am

    Your onion dip looks so tasty and creamy… i love it!

  43. Karen Harris — October 13, 2012 at 9:19 pm

    What a wonderful recipe and a blast from my past. I could so dig into this with a bag of taco flavor Doritos and a Twilight Zone marathon. I would love a Big Green Egg. I tasted some wonderful things that were cooked them this summer when I judged a BGE Ace Hardware cook-off. So much fun.

  44. Enjoyed your blog and your pictures. I pinned your recipe to Pinterst. You — January 24, 2013 at 11:01 pm

    Enjoyed your blog and your pictures. I pinned your recipe to Pinterst. I had made the basic dip but it was missing something..Your recipe had the right additional ingredients.

  45. Phyllis Marks — December 30, 2013 at 7:15 pm

    Is there an acceptable substitute for canola oil?

    • Jamie — January 10th, 2014 at 11:40 am

      You could use olive oil or coconut oil (though that would give the dip a sweeter taste).
      – Jamie

      • Phyllis Marks — January 11th, 2014 at 1:39 pm

        Thank-you! Coconut oil sounds like the perfect substitute.

  46. Wendy — October 25, 2014 at 11:24 pm

    Cooking the onions right now! I couldn’t find Vidalia’s at the store, so bought two large sweet onions instead. Um, do Vidalia onions run small? After dicing one large yellow sweet onion I thought I had so much onion and that alone filled the pan so I have left the other one alone. Hoping I have the right amount!

    • Jamie — October 27th, 2014 at 12:14 pm

      Vidalia onions are usually around the same size as other sweet onions. You can adjust the amount of onions to what suits your taste. I hope this is helpful.


Leave a Comment