HOME > Chowhound > General Topics >


Lipton Onion Soup Dip

My husband and a colleague are currently hosting 8 law students at their 30th (and last) Trivial Pursuit party, a charity auction item the students hold. We provide munchies, and tonight I served, among other things, chips with this dip. (I learned many years ago not to get fancy with this age group.)

Much to my amazement, none of the kids had ever had this before, inhaled it, and asked for the "recipe." I just assumed that this stuff was a constant, but apparently I was wrong. (Had my first taste in probably 40 years, and couldn't believe how salty it was.)

  1. Click to Upload a photo (10 MB limit)
  1. You're right, it seems to have fallen out of favor. Probably because it is so salty!

    I recently made a version from scratch using an Ina Garten recipe recommended here. It was really very good, and I controlled the salt. Plus, I added a little blue cheese to the leftovers, and it was even better....

    1. During my youth, I could scarf it down with Fritos and wipe the bowl with my index finger. Fast forward about 35 years to about 5 years ago, I made a batch. Nasty. Never again.

      1. I just bought a new jar of Best Foods mayo, and an envelope of Lipton onion soup (with recipe for dip, of course) was taped on as a promo. Maybe they're trying to bring it back? I certainly remember it, and am kind of looking forward to making it next time I can justify a bunch of chips and fat to myself (probably tomorrow...). Law students playing Trivial Pursuit-- sounds like blood in the water and a ton of fun! I love that game.

        1. Perfect storm: had some leftover sour cream, found an envelope of the onion dip and mixed 1/2 env with the sour cream --- wow - swoon worthy with Kettle chips! Why did we ever scorn such wonderfulness?

          1. Next you must make them spinach dip in a bread bowl.

            1 Reply
            1. re: maxie

              Yes, that's a good one. Had to find Knorr's onion soup mix for that.

            2. You know, it's quite easy to make good onion dip with dried onions (fresh onions aren't as good; dried ones have a perfect balance of flavor for this purpose). For each pint of sour cream, 1T dried onion, 1T superfine sugar, 1/2T celery salt (a must for the umami effect of the celery), 1T finely minced parsley or chervil, fresh ground pepper and a pinch of cayenne.

              If the Lipton's is too salty, put it through a sieve and use all of the onion and half of the powder....

              1. Never met a French onion dip I didn't adore. Lipton's, some store-bought stuff, or a fancy-schmancy do like Karl S', luv 'em all.

                May just have to whomp up a tubbertoo.

                1 Reply
                1. re: Perilagu Khan

                  Fancy is when I use Penzey's toasted dried onions, which is a fantastic product in its own right.

                2. It's "California Dip." I still love it. Only use half the envelope and let it sit overnight.

                  1. Used to be one of Doug's favorites with pretzel sticks. I think when I started cutting back on salt it became inedible to us. Haven't had it in at least 30 years.

                    1. One of my favorites as a kid, and still is. I make it several times a year and pig out. I use the Wise low salt chips to balance how salty it is. I don't like salty too much, but make an exception for the Lipton's onion soup dip.

                      1. My husband adores creamy dips and Lipton Onion Soup dip is one of his favorites. But he likes it hot. So I whip the stuff together, top with some dried onion flakes and bake it about 10 mins until it bubbles.

                        I sometimes use a packet in a standard meatloaf mix.

                        1. I've made an 'emergency' version, as long as I had sour cream to start with, using dried onion bits and mixing in soy sauce or tamari to taste. Works fine with either regular or low sodium sauce. It's a good substitute for the 'beefy boulliony' taste of the Lipton soup mix.

                          1 Reply
                          1. re: janmcbaker

                            I make my own soupmix and have a big jar of it in the freezer for use in flavoring rice and sometimes pots of beans - and of course to mix into a container of sour cream. There are a ton of recipes out on the interwebs. I make mine low salt with a little extra granulated garlic.