The Best Not Lipton Onion Dip Recipe

Remember that classic onion dip from the Lipton onion soup mix days? Weren’t those the best? You know, the one we’d whip up with sour cream for some serious chip-dipping action? Well, here’s a modern twist on that beloved classic from Renée Kohlman‘s cookbook Vegetables: A Love Story. Her dip takes the flavours of real roasted onions, adds a dash of balsamic vinegar and a hint of Dijon mustard for that perfect sweet and tangy balance. Renée hasn’t ditched the sour cream (who would?), but rather lightened things up a bit with some Greek yogurt. Say goodbye to those dehydrated onion flakes and get ready for a dip that’s bound to be your new snacking obsession.

Not Your Average Onion Dip


2 bunches of green onions, reserving
1 green onion for garnish
1 large red onion, cut into ¼-inch-thick wedges.
2 Tbsp canola oil
1 tsp salt
½ cup sour cream
⅓ cup mayonnaise
¼ cup plain Greek yogurt (or sour cream)
1 Tbsp balsamic vinegar 1½ tsp Dijon mustard
2 Tbsp roughly chopped parsley (flat-leaf or curly)
¼ tsp pepper
Potato chips, preferably plain, salt and pepper, or ripple, for serving
Fresh cut-up vegetables, for serving


Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

Trim off the very dark green tops of the green onions and discard. Slice the white and light green parts into 1½-inch pieces. Place the green onions on the baking sheet along with the red onion. Using your hands, toss the onions with the oil and salt. Rub everything together so the onions are well coated. Spread them out into an even layer and roast, stirring once, until tender and browned in some spots, about 22–27 minutes. Let cool to room temperature.

Transfer the roasted onions to a food processor fitted with a metal blade, and add the sour cream, mayonnaise, yogurt, vinegar, mustard, parsley, and pepper. Process until relatively, but not completely, smooth. A little texture is a good thing. Season to taste with more salt, pepper, and vinegar, as needed.

Scrape the dip into a bowl and chill for at least 1 hour. Garnish with the chopped green onion before serving with your desired potato chips and/or vegetables. The dip keeps well, covered, in the refrigerator for up to 3 days.

Recipe by Renée Kohlman from Vegetables: A Love Story, copyright © 2021 by Renée Kohlman.

Shop Local | Chapters Indigo | Amazon