I love making my own french onion dip. I don’t know why anyone would bother buy it.

This is one vidalia onion, cooked in olive oil until soft and caramelized, about 30 minutes. Meanwhile, I added a cup of sour cream and a few tablespoons of mayo to a dish with garlic powder and several dashes of hot sauce. Once cooled, the onions go in and let it all sit and marinate together for a few hours in the fridge.


What are your favorite dips?

Published by JRW

boston. maker. librarian. canine wrangler. coffee drinker.

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