Forget about the packaged onion dip mix and make your own, from scratch! This classic, retro dip gets an upgrade with my homemade recipe, and you may find yourself skipping the onion soup mix for good! In fact, I even have a recipe for Homemade Onion Soup Mix when you need some for your next recipe!

Homemade French Onion Dip

History of French Onion Dip

I have always known it as French Onion Dip, but it is often called California Dip. It is believed that a French cook in Los Angeles put instant onion soup with some sour cream and the recipe was printed in the local newspaper back in the 1950s, and that combination obviously worked! Yes, I could simply buy the onion soup mix and add some sour cream, but if you know me, I always prefer the homemade versions of dressings and dips, like my Homemade Ranch Dressing, and this is no exception.

Ingredients for Homemade French Onion Dip

Ingredients & Substitutions

Onion: Vidalia onions work great in this recipe. They are sweet, and the flavor really pops as you caramelize them. In this case, you just need one onion. In a pinch, you could also use white onion, shallots, or spring onions.

Cream Cheese: Be sure the cream cheese is at room temperature before adding it to the other ingredients.

Cheese: French Onion Dip does not have to be super challenging to make. However, one trick to make it stand out is to use authentic Swiss Gruyere Cheese! Trust me on this one. It’s the best all-around cheese for baking because of its firmness and anti-stringiness if that is even a word. It is now, I guess. It also has a nutty flavor that is delicious! If you can’t find Gruyere, you can use French Comte cheese. Regular old Swiss cheese you find in masses at the grocery store may be substituted, but beware! The texture is different, and it may not give you that dip that stands out from the crowd.

Milk: When adding milk, start with just one tablespoon at a time until the dip reaches your desired consistency.

Onions Being Added to Homemade French Onion Dip

How to Serve French Onion Dip

Use this dip for your traditional potato chips, of course. But, give it a shot on your next slice of pizza, mashed potatoes, or even a burger! If you must get your veggies in, use this dip to help them go down a bit easier, and tastier! I have a lovely Vegetable Tray that would be perfect with this dip!

Overhead View of a Bowl of Homemade French Onion Dip

How to Store

When stored in a sealed container, french onion dip can last up to 7 days in the refrigerator.

Homemade French Onion Dip
5 from 1 vote

French Onion Dip

Prep Time 20 mins
You will never buy French Onion Dip from a store after making and trying my Homemade French Onion Dip!


  • 2 tablespoons canola oil
  • 1 medium Vidalia onion, chopped
  • 2 cloves garlic, minced
  • ¼ cup milk
  • 1 cup sour cream
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon kosher salt, or more to taste
  • 1 ½ teaspoons Worcestershire sauce
  • ½ cup Gruyere cheese, finely shredded
  • 1 bag plain potato chips


  • Cook onion in oil over medium heat until very soft and tender and slightly browned. Roughly 10-15 minutes.
  • Add garlic and cook for about 30 seconds. Set aside to let cool.
  • In a medium bowl, combine cream cheese, sour cream, salt, and Worcestershire sauce. Beat with a hand mixer until creamy.
  • Add onion mixture and cheese and stir to combine the dish.
  • Add milk a tablespoon at a time until you reach your desired consistency.
  • Serve cold with potato chips.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Take the ads out of the middle of the recipe that’s not right when you want to make it and can’t read it because the ad is in the middle of the typeing and you can’t close the ad at all

  2. How much chopped white onion? 1 cup, 2 cups? “One onion” is not a reliable amount.
    We can’t wait to try this appetizer and thank you for all the work you do keeping us knee-dip in useful and practical recipes.

    1. One onion yielded about 1 1/2 cups of chopped onion, but that will reduce greatly when cooked down. You could easily get away with anywhere from 1-3 cups of raw chopped onion.

  3. I made this on a whim for my boyfriend and his friends. I am not kidding when I tell you I had grown men asking me to write down the recipe for them! And I love it too, and new favorite. Thank you for this delicious appetizer!

  4. I imagine somewhere you are adding the shredded gruyere cheese but where? I’ve read the instructions twice, and can’t find where to include it. I’m guessing mixing it in with the cream cheese and sour cream?

  5. I’ll try this. I just made clam dip. Similar but I used garlic powder, 1 can of minced clams (drained)& clam juice (instead of milk) with a touch of Tabasco. No cheese of course. Clams for that chewy texture.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.