My dad makes this 3 ingredient classic for every single cookout.

In a medium mixing bowl, add the sour cream and mayonnaise. Stir together until the mixture is completely smooth and evenly combined. This creates a rich, creamy base that will hold the onion soup mix without becoming too thick.

Sprinkle the dry French onion soup mix evenly over the creamy base. Using a spatula or spoon, fold and stir until all the dry mix is fully incorporated and no streaks of powder remain. You should see dark brown flecks of dehydrated onion evenly distributed throughout the dip.

Taste the dip. The soup mix is usually salty enough on its own, so avoid adding extra salt at this stage. If you prefer a slightly looser dip, you can thin it with a tablespoon or two of milk or cream, stirring well after each addition until you reach your desired consistency.

Transfer the dip to a clear glass serving bowl so you can see the thick, creamy texture and the onion flecks through the sides. Smooth the top with the back of a spoon for a neat presentation.

Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours, before serving. This resting time allows the dehydrated onions and seasonings to fully hydrate and bloom, deepening the flavor and slightly thickening the dip.

When ready to serve, give the dip a quick stir to redistribute any settled seasonings. Serve chilled with potato chips and fresh vegetables. Keep the bowl on ice or return it to the refrigerator after 2 hours if serving outdoors in warm weather.

Variations & Tips