Onion Soup & Dip Mix Recipes

Beedigger's Onion Soup & Dip Mixes are not for soup and dip only!  Get creative and use them in your favorite recipes.  Here are a few to get you started!




1 packet Beedigger’s Onion Soup & Dip Mix
1 - 10 oz package frozen spinach, thawed and drained of excess liquid
1 cup artichoke hearts, drained and chopped into small pieces
2 tsp garlic, finely minced
8 oz  vegan sour cream (we like kite hill)
½ cup vegan mayonnaise (we like Vegenaise, soy free)
½ cup vegan cheese shreds (3 slices diced makes about ½ cup if you
            don’t have shredded) We like to use a light vegan cheese with this.

  • Preheat oven to 350 degrees.
  • In a mixing bowl stir together, sour cream, mayonnaise, garlic, shredded cheese and Beedigger's Onion Soup & Dip Mix.
  • Stir in artichokes and spinach.
  • Spread mixture evenly into an 8" x 8" baking dish.
  • Cover and bake in preheated oven until heated through and bubbling on sides, about 30 minutes.
  • Serve warm with tortilla chips, crackers, toast points, carrot sticks, etc.
  • Dig in!



1 packet Beedigger’s Onion Soup & Dip Mix
2 large yellow onions, peeled and thinly sliced
4 cups water
4 slices hearty bread of your choice, sliced into ½” to 1” thick slices (we like BFree   Demi Baguettes)
1 cup vegan cheese of your choice, shredded
2 tablespoons vegan butter
2 tablespoons flour (use can sub gluten-free)
¼ cup marsala (you can use red wine, as well) (optional)
Caramelize the onions:
  • In a large heavy-bottomed sauté pan or stock pot, melt butter over medium high heat.
  • Add onions and sauté for about 30 minutes, stirring every 3-5 minutes.  (Keep an eye on these as you do not want them to burn.  Turn down heat, a bit, if the onions start to brown too fast. You want them to get a nice caramel color.)
  • Stir in flour and cook another minute to cook out the raw flour taste.
  • Stir in marsala wine to deglaze the pan, using a wooden spoon to scrape  up any brown bits on the bottom of the pan.
Simmer the soup:
  • Add water and Beedigger’s Onion Soup & Dip Mix.
  • Bring up to a boil and then reduce heat to low and simmer, covered, for 10 minutes.
  • Add salt and pepper, to taste. 
Toast the bread:
  • While the soup is simmering, toast the bread in a 400º oven for 6-8  minutes, or until crunchy and golden brown.
  • Remove from oven and set aside.
 Broil the cheese:
  • Set oven to broil. Place 4 oven safe bowls on a baking sheet.
  • Ladle soup into bowls. Place toasted bread on top of soup and your  desired amount of shredded cheese. (The more the better, we say! :)
  • Place in oven about 6” from heat and broil 2-4 minutes, or until the cheese is bubbling and golden brown. (Keep a very close eye on this!  it can burn very quickly)
  • Remove from oven and serve immediately. The bowls will be HOT!!
  • Dig in!



1 packet Beedigger’s Onion Soup & Dip Mix
2 lbs potatoes (you can leave skin on for waxy potatoes such as Yukon or 
                         red potatoes…peel russet potatoes)             
16 oz vegan sour cream (we like kite hill)
½ cup water
1 tablespoon vegan butter
4 small green onions, thinly sliced 
  • Preheat oven to 400 degrees.
  • Wash (peel, if needed) and slice potatoes into ¼” slices.
  • Add potatoes and 1 packet of Beedigger's Onion Soup & Dip Mix to bowl and mix well (don’t leave any soup mix crumbles behind)
  • Butter bottom and sides of 2-quart (8x8) casserole dish.
  • Mix sour cream and water until well combined (this will help the sour cream to spread more evenly on the potatoes)
  • Layer 1/3 of potatoes and then 1/3 of sour cream, repeat twice more  ending with sour cream.
  • Cover and Bake for 75 minutes.
  • Remove from oven and let sit for, at least, 10 minutes to set.
  • Top with green onions.
  • Dig in!



1 packet Beedigger’s Onion Soup & Dip Mix 

2 lbs potatoes, cut into one inch pieces
1/2 lbs carrots, peeled, cut into one inch pieces
1 small red onion, peeled and cut into one inch pieces
4 tablespoons olive oil
2 tablespoons parsley (optional)


  • Preheat oven to 425 degrees
  • Mix olive oil, Beedigger's Onion Soup & Dip Mix and veggies in a large bowl until veggies are evenly coated.
  • Place the veggies in a single layer on large baking sheet, or two small  baking sheets, (you can also use two cast iron skillets)
  • Bake for 35 to 40 minutes or until all the vegetables are tender.
  • Transfer to serving dish and sprinkle with chopped parsley.
  • Dig in!



1 packet Beedigger’s Onion Soup & Dip Mix
1 pound button mushrooms, cleaned, thinly sliced
8 oz vegan sour cream (we like kite hill)
2 tsp garlic, minced
¼ cup marsala wine (optional)
3 cups water
3 TBSP vegan butter
1 TBSP cornstarch
¼ tsp sea salt
¼ tsp black pepper
8 oz fettuccine, uncooked (we like Barilla gluten-free pasta)

Cook Pasta: 
  • In a large stock pot, boil 4 quarts of water. Add 1 – 2 tablespoons salt to  water.  You want your pasta to have plenty of flavor!
  • Add pasta and cook according to package directions.
  • Drain and put pasta back into stock pot. 
Make Mushroom Stroganoff:
  • Melt butter in large skillet over medium heat.
  • Add mushrooms and cook, stirring occasionally, until browned, about 10 minutes. (this is important!  Make sure they are nice and brown)
  • Add minced garlic and cook for about 1 minute.
  • Add marsala wine (if using), scraping brown bits off bottom of pan, and cook until wine has evaporated, about 2 minutes.
  • Add water and Beedigger’s Onion Soup & Dip Mix.
  • Bring to a boil and then simmer, covered, for 10 minutes.
  • Scoop sour cream into a small bowl and add about ½ cup hot liquid from mushroom mixture to the sour cream.  Whisk together until sour cream is smooth. (this helps prevent the sour cream from curdling)
  • Add sour cream to mushroom mixture and stir until well combined.
  • In a glass or measuring cup, mix together 1 tablespoon cornstarch to 2 tablespoons cold water.  Stir into mushroom mixture, while it is still simmering, to thicken.
  • Add salt and pepper.
  • Pour mushroom stroganoff over noodles and mix well.
  • Dig in!



1 packet Beedigger’s Onion Soup & Dip Mix
1 cup long grain rice
2 tablespoons vegan butter
2 ½ cups water
2 tablespoons parsley, chopped (optional)
  • In a large skillet, over med/high heat, cook the rice in butter, stirring  constantly, until rice is golden.
  • Add water and Beedigger's Onion Soup & Dip Mix and bring to a boil.
  • Reduce heat; cover and simmer for 20 minutes.
  • Remove from heat and let sit, covered, for 10 minutes (don’t skip this part)
  • Fluff with a fork.
  • Top with parsley.
  • Dig in!



1 packet Beedigger’s Onion Soup & Dip Mix
2 - 15 oz cans chickpeas, drained and rinsed
¼ cup olive Oil, plus more for topping if desired
1/3 cup water
3 tablespoons fresh lemon juice, about 1 lemon
2 tablespoons tahini
2 teaspoons garlic, minced 
  • Add all ingredients to a food processor. 
  • Blend mixture, scraping down sides of bowl a few times, until smooth, about 4 minutes.
  • Pour into serving dish.
  • Optional…drizzle with a little olive oil. Top with toasted pine nuts, pumpkin seeds, sliced green onions or chives
  • Dig in!



1 packet Beedigger’s Onion Soup & Dip Mix
4 cups Water 
  • Pour 4 cups water into a medium sauce pan.
  • Add Beedigger's Onion Soup & Dip Mix
  • Bring water to a boil, stirring until the mix is dissolved.
  • Turn down heat to a low simmer, cover and cook for 10 minutes.
  • Dig in!



1 packet Beedigger’s Onion Soup & Dip Mix
16 oz vegan sour cream (we like kite hill)
  • In a small mixing to bowl, add Beedigger’s Onion Soup & Dip Mix to sour cream 
  • Mix until well combined.
  • Chill for 30 minutes or overnight.
  • Dig in!