Classic Dip with a Twist!


One of my favourite things to do these days is bring back old vintage recipes and revamp them to give them a modern twist!  I love the idea of retro cocktail parties with Moscow Mules and Old Fashioneds and all the flair of vintage appetizers such as sausage rolls, devilled eggs, cheese balls, and this classic onion dip reinvented!  It’s so incredibly easy and such a crowd pleaser I swear you’ll never open another packet of French onion soup and mix it with sour cream again!

Here’s the recipe for my Classic Onion Dip:

  • 1 md-lg onion diced
  • 1 tsp butter or oil
  • 1 cup chèvre (or 1 pkg cream cheese)
  • 1 1/2 cup sour cream
  • fresh thyme
  • salt and pepper
  • splash of balsamic

Saute the onion in the butter or oil on a medium-low heat.  You want to caramelize these beauties and low and slow is the best way to get the maximum flavour.  Stir frequently and keep an eye on them, you don’t want to burn them. Once they are a rich caramel colour and very soft add the salt and pepper (to flavour) and a splash of balsamic vinegar.  Let the vinegar cook out and remove from heat.

In a large mixing bowl add the cheese and sour cream and carmelized onions.  With a hand mixer combine these ingredients until the cheese is smooth and fluffy.  Add the fresh thyme (approximately 2 tsp) and refrigerate until ready to use.  Serve with original ripple chips or crisp veggies like carrots, celery and cucumber.  I’m telling you I’ve had so many compliments on this easy classic dip so please try it out!  Your next vintage inspired party or even simple family movie night will thank you!!!

**A few notes:

I love the tang of the chèvre but the cream cheese is a lovely replacement.  Goat’s cheese is an acquired taste and I know that there are still some haters out there!  If you haven’t tried it I urge you to tho!  It’s lovely in salads or on top of pizza and especially great in this dip.

Also, fresh thyme is a must!  If you can’t get your hands on fresh I’d suggest eliminating it all together.  Dried thyme has such a poultry stuffing reminiscent taste that the fresh is just incomparable to.  I’ve experimented with different types of fresh thyme as well and have found that the traditional, plain variety is the best!  It’s an easy grow and mine even stays alive all winter under the snow! (I know this for a fact after digging through 4 feet of snow this winter to satisfy a French onion soup craving!)