(This Dairy Free Homemade French Onion Dip is made dairy free by subbing out sour cream with a vegan sour cream. I went with this one but if you want to use regular sour cream, go for it.)
Step by Step Instructions:
This Dairy Free Homemade French Onion Dip is super delicious, so here’s what you’ll need for the dip and roasted potatoes: Dried Basil, Dried Oregano, Mayo (I like the Olive Oil based mayo), Fingerling Potatoes, Olive Oil, Vegan Sour Cream (or regular if you choose), 1 medium Onion diced, Ground White Pepper, Kosher Salt, and Garlic Powder. Not pictured are Worcestershire sauce, 1 Lemon, and Fresh Parsley, because I decided to add them on the fly!
Start by heat a nonstick pan over medium-high heat and add 2 T. of grapeseed or olive oil.
Once the oil is hot, add the onions and stir constantly for about 10 minutes. Once the onions start to turn a golden brown, you can drop the heat to medium.
You can see I let mine get a little darker than I meant to, but I carried on. Continue stirring continuously until the onions become softer. This should take 5-10 minutes.
Then reduce the heat to low, add a pinch of salt, and cook for another 2-5 minutes or until the onions are lovely. Again don’t worry if yours get a little darker than you want, because mine were and they turned out so good in the Dairy Free Homemade French Onion Dip!
Transfer the cooked onions to a plate and spread in an even layer so they can cool completely.
While the onions cooled, I prepped my potatoes by washing and drying them. You can really do the potatoes at any point, because the dip needs to chill for a few hours at a minimum. So feel free to roast the potatoes right before the dip is ready.
Slice each potato in half lengthwise, so you get more pieces to dip and they’ll roast faster.
Flavor the potatoes by adding 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of dried oregano, and then 1 teaspoon of dried basil. If you don’t have these herbs on hand, then you can use your favorite dried herbs like dried thyme dried rosemary, and Italian seasonings.
Give the potatoes a good stir so that they’re fully coated with oil and spices.
Then add the potatoes to a baking sheet lined with a Silpat in a single layer. Then bake for 20-25 minutes or until the potatoes are tender and start to turn golden brown.
Here they are all roasted and gorgeous and the sides that were cut-side down will be a lovely golden brown.
Once the onions are cool, add a cup of vegan sour cream and 1/4 cup of mayo to a bowl.
Then add 1 teaspoon of garlic powder, 1/2 teaspoon of white pepper, and 2 cloves of minced garlic to the town.
Finally add about a tablespoon of Worcestershire sauce along with the cooled onions to the Dairy Free Homemade French Onion Dip and stir.
Taste the dip and add more salt or garlic or Worcestershire as needed, and then cover and refrigerate for at least 2 hours.
Once the dip was ready to serve, I tasted it again and added a squeeze of fresh lemon along with another pinch of salt and combined. Serve this Dairy Free Homemade French Onion Dip with your favorite veggies, chips, and definitely these roasted fingerling potatoes, and then top with some fresh parsley for a final touch. This dip gets better the longer it chills, and it’s pretty addictive as you enjoy more and more, so dip away and happy partying!
Dairy Free Homemade French Onion Dip
Yield 10 servings
Swap out the sour cream for a dairy free alternative, and you've got yourself one insanely yummy and creamy dip that is sure to please a crowd. And I love them with roasted potatoes too. Yum!
- 1 Medium Onion, diced
- 2 T. Grapeseed Oil (or Olive Oil)
- 1 cup Vegan Sour Cream
- 1/4 cup Mayo (I like the Olive Oil kind)
- 2 cloves Garlic, minced
- 1 T. Kosher Salt
- 1 t. Garlic Powder
- 1/2 t. White Pepper
- 1 T. Worcestershire Sauce
- Fresh Lemon Juice, to taste
- Fresh Parsley, for serving
- Fingerling Potatoes
- 1/2 T. Olive Oil
- 1/2 t. Kosher Salt
- 1 t. Dried Basil
- 1/2 t. Dried Oregano
For the dip:
- Chop the onions, and then caramelize them. Do this by heating a nonstick pan over medium-high heat and add 2 T. of Grapeseed Oil, Then add the onions to the hot pan and stir constantly for about 10 minutes. Once you get some good color on the onions, reduce the heat to medium and continue stirring constantly for another 10 minutes. Finally turn the onions to low and add a pinch of salt and stir for another couple of minutes. Then transfer the onions to a plate to let them cool completely.
- Once the onions are cool, combine the sour cream, mayo, garlic, salt, garlic powder, white pepper, and Worcestershire sauce together. Then fold in the onions. Taste and adjust seasonings as needed.
- Cool in the fridge for at least 2 hours.
For the potatoes:
- Roast the potatoes not long before you’re ready to enjoy your dip. First preheat the oven to 350 degrees.
- Wash and dry the potatoes and then slice each one in half. Toss the potatoes with olive oil, salt, pepper, and the dried herbs.
- Place the potatoes in a single layer on a lined baking sheet and bake for 20-25 minutes or until the potatoes are cooked through and are becoming a golden brown.
- Let the potatoes cool until they’re easy to eat and then enjoy them with your dip and other veggies. Yum!
Quick Tip #1: Sub out the dried herbs for the potatoes with whatever herbs you enjoy like Italian seasoning, dried thyme, and dried rosemary would all be lovely!
Quick Tip #2: If you're not worried about avoiding milk products, definitely swap out for your favorite sour cream. It'll be stellar no matter what!
Serving Size 1/10 of dip
Amount Per Serving
% Daily Value
Total Fat 10 g
Saturated Fat 2 g
Unsaturated Fat 5 g
Trans Fat 2 g
Cholesterol 2 mg
Sodium 24 mg
Total Carbohydrates 42 g
Dietary Fiber 5 g
Sugars 4 g
Protein 9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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