It is not French cuisine; it is called "French" because it is made with dehydrated French onion soup mix.

Flavor: French onion dip should taste like the perfect blend of sour cream, onion and salt. It's that simple!

Yes, sour cream-onion dip is also known as French onion dip or California dip. But, don't get confused by the name, it's not a French dish.

Invented by an unknown Los Angeles chef in 1954 who paired Lipton's dried soup mix with sour cream (or cream cheese), the concoction was originally called “California Dip” when Lipton promoted it nationally via television and print advertising.

There is further uncertainty about why the dish is called the French dip. It could be due to Philippe's heritage, the French roll it is served on, or because the police officer's name was French.

French dip, a sandwich traditionally consisting of sliced roast beef (though pork, ham, turkey, and lamb are sometimes used), served on French bread, and eaten au jus (“with juice,” referring to the flavourful drippings of the meat left over from roasting).

Blend ingredients together in a bowl. Serve with your favorite dippers such as fresh vegetables, chips, or crackers. Optional: cover and chill for two hours to blend flavors before serving.

French onion dip is typically made with French onion soup mix, a mixture of dried onions and beef bouillon. Onion dip is made with only onions.

10-14 days Frito-Lay says that once opened, its French Onion Dip is good in the fridge for 10-14 days. The homemade version can be refrigerated and used for 4-7 days.

Rosemary Dempsey Kiwi onion dip's creation has been credited to Rosemary Dempsey, a home economist for Nestlé New Zealand in the 1950s or 60s.

Rosemary Dempsey Her name is Rosemary Dempsey. Back in the early 1960s Rosemary was employed by Nestle in its test kitchen.

Cole's began serving the French dip sandwich in 1908. The sandwich was specially prepared for a customer, who had sore gums and could not chew his roast beef sandwich. The customer asked the restaurant's chef, Jack Garlinghouse, to moisten the sandwich bread with some roast meat juice.