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April Food Festival: Garlic and Onion Dip



This month we’re celebrating onions and garlic (a topic we’ve covered many times on GP Embrace Wellness, including sharing the health benefits of alliums. But most of all, we love them because they add an incredible amount of flavor to any dish.

This month, Chef Daniel Sokolov shares a recipe for an onion and garlic dip mix that you can prepare with your own dehydrated alliums or store bought ones and then easily whip up when you’ve got a craving. Why make your own? Because you can adjust it to your own dietary preferences and tastes like reducing the amount of sodium, adding extra seasonings. And it’s a great way to use up vegetables that might be on the brink of going bad – simply mince and dehydrate before adding to the mix.



French Onion Dry Mix

by Daniel Sokolov, R&D Chef



  • 160g dried minced onions
  • 80g onion powder
  • 40g garlic powder
  • 40g dried chives
  • 40g dried parsley
  • 20g vegetable bouillon powder or granules
  • 10g Worcestershire sauce powder
  • 10g Kosher Salt
  • 4g White peppercorn, Ground


  1. In a mixing bowl, combine the dried minced onions, onion powder, garlic powder, dried chives, dried parsley, vegetable bouillon powder, and Worcestershire sauce powder.
  2. Mix well until all ingredients are evenly distributed.
  3. Taste the mix and adjust seasoning with salt and pepper according to your preference.
  4. Transfer the dry mix into an airtight container and store in a dry place.


  1. For each batch of dip, use 30g (about 2 tablespoons) of the dry mix.
  2. Mix the dry mix with 200g (about 1 cup) of sour cream, mayonnaise, or a combination of both, according to your preference.
  3. Stir well until the dry mix is fully incorporated into the sour cream or mayonnaise.
  4. Refrigerate the prepared dip for at least 1 hour before serving to allow the flavors to meld together.