Fast and Easy French Onion Dip

    20 mins

    Potato chips are extra yummy after an encounter with this creamy onion dip.

    27 people made this

    Serves: 16 

    • 295 ml nonfat sour cream
    • 115 g fat-free mayonnaise
    • 10 g chopped green onion
    • 1 (1 ounce) package dry onion soup mix
    • 1/4 teaspoon dried minced onion
    • salt and pepper to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a medium bowl, stir together nonfat sour cream, fat-free mayonnaise, green onion, dry onion soup mix, dry minced onion, salt and pepper. Chill until serving.

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    Reviews in English (21)


    Fast - yes, easy - yes, but if you don't like the aftertaste produced by non-fat dairy then I recommend using reduced or low-fat versions. I used Hellman's light mayo and reduced fat sour cream. I also left out the additional dried minced onion and salt as there's plenty in the dry onion soup mix. I put this in the fridge for a few hours before serving to let the flavors come together and just before serving I topped it off with the chopped green onion. Very good with assorted veggies and of course - ruffle cut chips!  -  06 Feb 2011  (Review from Allrecipes US | Canada)


    If you just do the sour cream, mayonnaise, and dry onion soup it's pretty good. The dry onion soup has dried onions in it already along with plenty of salt and pepper. If you want to add a little color, just sprinkle a little green onion on top then the little curtain climbers can dip around the 'green stuff'. Also, let it chill for at least a couple of hours so the dried onions will soften. Better yet, do 1 day ahead.  -  01 Jan 2004  (Review from Allrecipes US | Canada)


    I took the advice of leaving out the green onion, minced onion, salt, and pepper. So I just used the nonfat sour cream, light mayonnaise, and onion soup mix (I used Wyler's), and it turned out great! I love it so much better than any store bought dip, and it is really low in fat! I gave this 4 stars just because of the changes in the recipe. This is a new favorite. Thanks for sharing!  -  02 Oct 2004  (Review from Allrecipes US | Canada)