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French Onion Dip Premium PD Recipe

This tastes just like the creamy tub of onion dip I grew up enjoying in the 80’s, but without all the cholesterol, saturated fat and additives. This healthy version will leave you with the same onion breath and taste you remember. We’ve come a long way since then, this dip will have you slipping into your jeggings instead of stretching out your stretch pants.

  • French Onion Dip Premium PD Recipe


    This is a Premium Recipe

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Responses

  1. Oh. My. Gosh!!! This is heavenly! I will admit that the first time I made this, I wasn’t super excited about it because my fear of Tofu was taking over and I couldn’t get it out of my head. I thought I’d give it another chance tonight and it didn’t disappoint! I made the modifications that Janice Price posted above and also added 2 Tbsp. of dried chives and I made Buffalo Potato Wedges to dip into it. It brought me back to childhood and the times my parents would have New Year’s Eve parties and send my brother and me downstairs, with loads of junky treats, including Old Dutch potato chips (a Minnesota thing) and French onion dip. We’d watch movies and eat junk. I can do that again!!! EEEEEEEP! I can’t wait to bake up some potato chips to try it that way, too. Thank you, Julie!!!

  2. The only problem with this recipe is that I feel unnecessarily guilty while eating it!! It’s solo decadent! Great with celery and carrot sticks or Whole Foods Woven Wheats. A staple in my fridge.

  3. Never liked onion dip in the past but tried this during our retreat at PD Head Quarters and it was delicious.
    Made it tonight and it was just as good, can’t believe I allowed my mom to convince me I didn’t like onions. This will be a go to dip to take to parties, they won’t even realize it’s not loaded with all the fat and additives of a SAD onion dip.
    Another GREAT recipe from Julie!! 🙂

  4. I’ve made this several times and it really IS as delicious as what I grew up with years ago. It’s nice to have such a healthy replacement to the high fat, high calorie dip of yesteryear. Today, I needed to use up some home-cooked navy beans and got the idea to try subbing them for the tofu. I had about 10 oz of beans and to that I added 4 oz. water to equal the tofu above. Then I followed the rest of the directions. The mixture is in the refrigerator now. The test taste before I put it in there was great. I do have a high speed blender which helped the beans get nice and creamy, like the tofu. Just thought I’d share that alternative in case someone has the beans on hand but no tofu. They can still have a healthy onion dip! Thanks for the recipe, Julie. I’d have never tried the idea without your recipe to tweak. 😉

    1. Followup on my bean substitution experiment. It was really good. Not as rich as with the tofu, but definitely something I’ll keep making when I’d like some onion dip and I’ve run out of tofu. I live outside of town so I’m not going to run into town for just one ingredient if I’m out of it. I don’t grocery shopping more than once a week.

  5. Had this with baked French fries today, we really liked it. It definitely tastes better after it chills for a few hours. Glad my hubby loved it too, we reek of onion and garlic! Another winner!

  6. Julie I couldn’t tell you if the Montel Williams HealthMaster is a high (or high enough) speed blender. It seems to do a fine job on many ingredients I use. I did enjoy the thickness of your dip, thought it was great, but I was looking for a smoother texture. Maybe I just continue blending and checking on it.

    OHIODEB, I drained off the excess water, but did not press my tofu.

  7. So my question is, why are we using extra firm tofu? With my blender, which isn’t a fancy blendtec, but its’ powerful enough to achieve most recipes. I was not able to completely get a “creamy” finish. Could I achieve similar results like many of using using a softer tofu? I did enjoy eating it, even straight out of the bowl.

  8. I just made this today. I was unsure I would like it because I am still learning to like tofu. O wow!!! This taste soo good! I liked it even before I added the dried onions!!! I plan on dipping my buffalo potato wedges in this dip tonight!! Try this recipe … You won’t regret it! Thank you Julie for another WINNER RECIPE!!!!

  9. When you say box, tofu do you mean the little ones like Mori-nu? Or tofu in a plastic tub? I can also find organic extra firm in heavy plastic wrap. No water, already pressed. Will any of these work?

    1. The 14 ounce box or plastic tub is refrigerated and water packed. If your box is 12 ounces, refrigerated, water packed and extra firm it will be fine. Don’t use the dry pre-pressed tofu or shelf stable tofu the texture will be off.