When I look back at my childhood, I fully comprehend that my snacks were most assuredly not what most folks would consider normal. A few of my most treasured all-time favorites were mini hard pretzels dipped in obscene amounts of mustard, sliced tomatoes smothered in mustard, anything having to do with cottage cheese, and Frostburg Bologna once again drenched in mustard. When I wasn’t completely dousing everything I ate in mustard, I was dreaming of French Onion Dip. Unfortunately, it was one of those foods that usually only made an appearance around the holidays, and almost always came out of a refrigerated tub or a shelf-stable can. Obviously, none of that mattered to me back then. Why bother worrying about preservatives when almost everything I ate was fried in lard, served with a side of bacon, and washed down with a large glass of sweet tea?
This Classic French Onion Dressing & Dip is my modern day spin on my favorite childhood dream snack. To make things simple, I used Crockpot Caramelized Onions in this flavorful concoction; no standing over the stove for me, when a crockpot gets the exact same job done with such little effort on my part. To make things healthier, I chose to make this traditional dip considerably less thick, so that I could also use it as a salad dressing. After all, not everything needs to be eaten with pretzels and a life without veggies is seriously frowned upon by most of y’all. I’ll save the pretzel dunking for in the wee hours of the morning when I can almost guarantee that you’ll find me raiding the fridge as B.O.B. Bob and Brenna slumber away. At some point this weekend, you can bet your cute lil’ patootie that I will have a bag of pretzels in one hand, a bowl of dip in the other, and a big ol’ gigantic humongous smile on my face. Throw in a glass of sweet tea and you may never hear from me again.
- 1 Cup Mayonnaise
- 1 Cup Sour Cream
- 1 Cup Caramelized Onions
- 1/2 to 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- Place all of the ingredients into a food processor and purée for 15 seconds.
- Scrape down the sides of the food processor and purée for an additional 15 seconds.
- Refrigerate in an airtight container until use.
- I used this recipe for Crockpot Caramelized Onions.
- You will notice that I suggest the use of 1/2 to 1-teaspoon of kosher salt in this recipe. Try using 1/2-teaspoon to begin with and then add more if you think it’s necessary. Remember that if you are using this as a dip you will perhaps be serving it with already salted potato chips or pretzels.
- Use this as a salad dressing; the flavor is truly unique and the consistency is seriously creamy.
- If you prefer a thicker dip, pat the caramelized onions dry with several paper towels, purée the mayonnaise, sour cream, salt, and pepper in a food processor, and then chop the dried caramelized onions roughly and fold them into the dip.
- Add 1/4-teaspoon of garlic powder.
- If using as a dip, garnish with additional caramelized onions.
- Ditch the chips in favor of pretzels. Best combo EVER!
I’ll be joining the Fiesta Friday Link Party today. Head on over HERE to see what everyone else is bringing to the celebration.
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