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!
SPINACH ARTICHOKE DIP
I
INGREDIENTS:
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.
DIRECTIONS:
- 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!
FRENCH ONION SOUP
INGREDIENTS
1 packet Beedigger’s Onion Soup & Dip Mix2 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)
DIRECTIONS:
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.
- 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.
- 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.
- 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!
SCALLOPED POTATOES
INGREDIENTS:
1 packet Beedigger’s Onion Soup & Dip Mix2 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
DIRECTIONS:
- 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!
FRENCH ONION ROASTED VEGGIES
INGREDIENTS:
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)
DIRECTIONS:
- 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!
CREAMY MUSHROOM STROGANOFF
INGREDIENTS:
1 packet Beedigger’s Onion Soup & Dip Mix1 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)
DIRECTIONS:
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.
- 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!
EASY RICE PILAF
INGREDIENTS:
1 packet Beedigger’s Onion Soup & Dip Mix1 cup long grain rice
2 tablespoons vegan butter
2 ½ cups water
2 tablespoons parsley, chopped (optional)
DIRECTIONS:
- 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!
FRENCH ONION HUMMUS DIP
INGREDIENTS:
1 packet Beedigger’s Onion Soup & Dip Mix2 - 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
DIRECTIONS:
- 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!
ONION SOUP
INGREDIENTS:
1 packet Beedigger’s Onion Soup & Dip Mix4 cups Water
DIRECTIONS:
- 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!
ONION DIP
INGREDIENTS:
1 packet Beedigger’s Onion Soup & Dip Mix16 oz vegan sour cream (we like kite hill)
DIRECTIONS:
- 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!