Homemade French Onion Dip Recipe (2024)

FAQs

How do you keep French onion dip from getting watery? ›

If you leave your dip out for a bit as you're dipping different things into it, the yogurt or other dairy base in the dip can start to separate and cause the dip to get a little watery. Simply stir the dip back up and chill it in the fridge if needed to get it back to your desired consistency.

SKIM MILK, WHEY (MILK), PALM OIL, WATER, CONTAINS LESS THAN 2% OF ONION*, PARSLEY*, SALT, SUGAR, HYDROLYZED SOY AND CORN PROTEIN, HYDROLYZED TORULA AND BREWER'S YEAST PROTEIN, CITRIC ACID, LACTIC ACID, DISTILLED VINEGAR, MONOSODIUM GLUTAMATE, FOOD STARCH-MODIFIED, GELATIN, SODIUM HEXAMETAPHOSPHATE, DEXTROSE, LOCUST ...

It's our most popular flavor because it combines a creamy, smooth texture with just the right balance of French Onion flavor.

Combine equal parts cornstarch and cold water. Stir together until smooth. Pour into your sauce and cook over medium heat, stirring continually, until the sauce reaches your desired consistency. Test the sauce with a spoon.

Dips can turn watery if food, such as chips or vegetables like carrots and celery, is being dipped directly into the container and then refrigerated and re-opened for later use. Did this answer your question?

Cultured milk, cream, nonfat dry milk, and whey, salt, seasonings (dehydrated onions, hydrolyzed soy and corn protein, sugar, dehydrated parsley, monosodium glutamate, modified corn starch), sodium phosphate, guar gum, carrageenan, calcium sulfate and carob bean gum. Contains Milk and its derivates.

It is not French cuisine; it is called "French" because it is made with dehydrated French onion soup mix.

Hi, unfortunately, this product has been discontinued. At this time, there are no plans to bring it back, but we'll be sure to share your interest with our Marketing team.

Once the dip container has been opened, we recommend consuming the dip within about 10-14 days for optimum flavor and freshness and follow the “refrigerate after opening” instructions on the label.

Stored properly in the fridge, French onion dip will last 5 to 7 days. This dip is so tasty, though, it'll likely get gobbled up in just a few days, if not hours!

What is in Heluva good French onion dip? ›

INGREDIENTS: CULTURED PASTEURIZED MILK, CREAM AND NONFAT MILK, SALT, DEHYDRATED ONION, MODIFIED CORN STARCH, SUGAR, MONOSODIUM GLUTAMATE, PARSLEY, SPICES, GELATIN, POTASSIUM SORBATE (TO PRESERVE FRESHNESS) AND ENZYME.

The difference between the typical French onion dip and a Caramelized Onion Dip comes down to complexity and seasoning. Most caramelized onion dips are made with a simple combination of sautéed onions and sour cream, mayonnaise, and cream cheese (or some combination of those three).

Caramelized Onion Dip. For our version of this classic dip, sliced onions are first caramelized in pure butter, then stirred into a tangy mixture of sour cream, cream cheese, and seasonings.

WATER, SUNFLOWER OIL AND/OR CANOLA OIL, ONIONS, WHEY PROTEIN CONCENTRATE, AND LESS THAN 2% OF THE FOLLOWING: MODIFIED CORN STARCH, SALT, SUGAR, MONOSODIUM GLUTAMATE, ONION POWDER, CARAMEL COLOR, NATURAL FLAVORS, GLUCONO DELTA LACTONE, LACTIC ACID, XANTHAN GUM, AND DATEM.

Flour or cornstarch can both thicken a liquid. In a small separate bowl, mix a tablespoon of either flour or cornstarch with 2 tablespoons of cheese sauce until the mixture is smooth. Add the mixture back to the milky cheese sauce, and stir until combined and desired thickness is achieved.

The easiest way to prevent your dip from lifting starts before your manicure even begins! Our first tip is to thoroughly push back and remove your cuticles. Removing your cuticles is necessary to create that seamless bond between the dip powder and natural nail.

Once a cheese container is opened, the product is exposed to its surroundings where various enzymes can break down the thickness or viscosity of the cheese-based sauce. Use of utensils that have come into contact with saliva (double dipping) or any other food may accelerate the loss of viscosity of the cheese sauce.

The date printed on the container is an “unopened” date - meaning the dip will stay fresh if unopened until that date. Once the dip container has been opened, we recommend consuming the dip within about 10-14 days for optimum flavor and freshness and follow the “refrigerate after opening” instructions on the label.