I’m a dip person. I want to dip stuff into other stuff, all the time.
And this Homemade French Onion & Herb Dip is one of my favorite dips- so that’s saying a lot!
I think I love it so much because it combines two classics- it’s a little bit of a cross between a creamy ranch dip and a french onion dip. And it goes good on anything- my favorites are: avocado oil potato chips, coconut oil sweet potato chips, red corn tortilla chips, almond flour crackers, and any and every vegetable.
It’s good anytime of year too- from holidays to summer barbecues, and formal parties to Tuesday nights at home.
Fresh herbs are one of my favorite things to grow in our garden every year- they add so much life to whatever you put them in! We have huge patches of perennial chives, mint, and oregano, and every spring I plant tons of rosemary, basil, parsley and dill. I use them for so many things, from Wild Berry & Honey Mojitos, to Tomato Basil Frittatas, and Apple, Onion and Sage Pulled Pork!
This dip though, is one of my favorite ways to use a variety of herbs. You really must use fresh for this recipe, as dried herbs just aren’t the same.
Happy dipping!
Homemade French Onion & Herb Dip Recipe
3 Tbs butter or ghee
2 cups diced yellow onion (about 1 large) *see note below
1 tsp sea salt
4oz cream cheese, room temperature
1 cup sour cream
1/4 cup mayonnaise
2 Tbs chopped fresh parsley
2 Tbs chopped fresh chives
1 Tbs chopped fresh basil
A word about cutting the onions… I like them somewhere between a dice and slice. Not too long and stringy, definitely not thick cut, but bigger than a standard dice. I cut the ends off the onion and then cut it in half from top to bottom, put the cut side down, make three cuts again from top to bottom, and then cut thin slices perpendicular to those three cuts- this makes the perfect size in my opinion.
Heat the butter a large cast iron pan over medium heat. Add the onions and salt and saute for 10 minutes, stirring occasionally, until the onions are starting to brown. Reduce the heat to medium-low and cook for about 10 more minutes, until the onions are translucent and cooked through. Allow the onions to cool.
In a bowl whisk together the cream cheese, sour cream, mayonnaise, and all the fresh herbs. Fold in the onions and any butter drippings from the pan. Best if refrigerated for two hours before serving. Serve with sweet potato chips, avocado oil potato chips, and fresh cut veggies like carrot sticks, celery, cucumbers, broccoli, and cauliflower.
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