French Onion Dip

Adapted from a Guy Fieri recipe. Makes about 2 cups.

According to Dianne, “This dip is excellent if you refrigerate it overnight to allow the flavors develop. Otherwise, it is just good.”

You can try other flavorings. A basic white dip is 1 part mayo and 2 parts sour cream.


  • 1.5 Tablespoons unsalted butter
  • 1/2 tablespoons olive or sesame oil
  • 1 large yellow onion
  • 1.5 cloves minced garlic
  • 1/4 cup cooking sherry or white wine
  • 1 cup sour cream
  • 1/2 cup mayonaisse
  • 1/2 teaspoon celery salt (or 1/4 teaspoon celery seeds and 1/4 teaspoon salt)
  • 1/2 teaspoon Worchestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1.5 teaspoons dried chopped chives or 1.5 Tablespoons fresh


  1. Add the butter and oil to a large sautee pan
  2. Chop the onions.
  3. Sautee the onions for 15 minutes of medium heat, stirring occasionally, until brown.
  4. Add the garlic and sautee for another 2 minutes, stirring constantly, (garlic burns easily).
  5. Remove the pan from the heat and let the mixture cool slightly.
  6. Deglaze the pan with the sherry. Let the sherry sit for a couple of minutes to remove most of the alchol.
  7. Mix all the other ingredients except the chives together in a medium sized bowl.
  8. Fold in the cooled onion and garlic mixture.
  9. Pulse a few times with an immersion blender to break up any large onion pieces and to help the flavors combine.
  10. Stir in the chives.
  11. Refrigerate for several hours to overnight before serving.

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