Instant Onion Soup Mix

This recipe actually changed my "pantry". I used to buy this boxed version of instant soup mix when I needed it to make "French Onion Dip". My kids affectionately renamed it "Minnesota Crack". Now, I'm not sure if this is the official name of another type of dip, but it is entirely possible. In this house, it's called "Minnesota Crack".

I did some research to determine approximately when this dip was introduced to the world. I have been aware of it my entire life; it has always been one of my favorites. Apparently, the instant soup mix was created in 1952. A person in California used the dry soup mix and added it to sour cream to make "French Onion Dip" in 1954.

Since this is one of my favorite mixes, here is a home-made version.

Ingredients:

3/4 cup instant minced onion

1/3 cup beef-flavored bouillon

4 teaspoons onion powder

1/4 teaspoon celery salt OR celery powder (to reduce the sodium count)

1/4 teaspoon sugar

1/8 teaspoon white pepper

Directions:

Add all the ingredients together in a bowl and whisk together, making sure to fully incorporate all the spices.

To Store:

To use:

Shake or stir the contents of your container (the onion flakes will settle at the bottom). In a bowl or container with a lid, add 1/4 cup of dry soup mix to 16 ounces of sour cream, mix well. Place in the fridge for approximately 30 minutes prior to serving.

Stir again, and serve with chips or vegetables, or whatever you like.

This dip will last as long as your sour cream will so make sure to check the "use by" date on the container.