French onion dip is an Aussie barbecue classic. You can buy it readymade in the shops, or make it yourself. It’s often a simple two-ingredient affair of sour cream and French onion soup powder from the supermarket mixed together with a whisk or an electric beater. One might throw in some chopped chives for a bit of greenery, but nobody tucks into the French onion dip for the good of their waistline.

This more-ish dip is usually served with Arnotts Jatz crackers, which are bit like Ritz crackers, only better, although I would say that, wouldn’t I? Click here for a classic Australian Jatz advert from 1991.

But here in the UK, the French onion soup powder is hard to find, so I’ve had to make a few adjustments to this dip that is easily made in a blender or with an electric beater. If you don’t have either of these appliance, it will still work if you stir vigorously with a fork or whisk. It’ll just take a wee bit longer and use a bit more elbow grease, but it’ll still be delicious.

Onion powder, dried, fried onion, garlic powder, a little Greek yoghurt, cream of mushroom soup powder and chives from the garden all conspire to take this French onion dip up a few gears, while still having the mouth-filling creaminess of the dip I remember from many a barbecue in Australia.

French onion dip with a twist


300ml sour cream (ideally full-fat)

100ml Greek yoghurt

Three heaped tablespoons of dried, fried onion (I get mine from the Turkish grocer)

Two heaped tablespoons cream of mushroom soup powder

One heaped tablespoon onion powder

One heaped tablespoon garlic powder

40g chopped chives



  1. Put all the ingredients into a blender or a mixing bowl.
  2. Blend or mix with an electric beater or by hand until the ingredients are well-combined.
  3. Store in the fridge if you’re making it in advance.
  4. Serve with crackers and crisps.

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