Onion Party Dip  

1 can Campbells’ Cream of Onion Soup 

½ C Duke’s Mayonnaise 

1 C Sour Cream 

2 T Chives, dried 

1 T Parsley, chopped 

1 T Worcestershire sauce 

1 T Balsamic vinegar 

2 t Sriracha chili sauce 

1 t Salt 

Mix all ingredients together and mix well with a wisk. Allow to sit for atleast 2 hours 

before serving so the flavors have time to meld. Serve with vegetables or 

crackers/chips. 

Recipe highlights: 

Sriracha chili sauce – Chili peppers contain a substance called capsaicin, which gives 

peppers their characteristic pungency. Capsaicin is anti-inflammatory, a potent 

inhibitor of substance P, a neuropeptide associated with inflammation. The hotter the 

chili pepper, the more capsaicin it contains. Sriracha is fairly hot, but flavorful. 

Parsley - Parsley contains two types of unusual components that provide unique health 

benefits. The first type is volatile oil components - including myristicin which has been 

shown to inhibit tumor formation in animal studies . The second type is flavonoids 

which have been shown to function as anti-oxidants and help prevent damage to cells. 

Non-optimum ingredients/techniques: 

Canned soup – High in sodium, very processed, low in nutrients 

Mayonnaise – Also high in sodium and very processed, mayonnaise usually hides 

hydrogenated oil and high-fructose corn syrup! 

Sour cream – Very high in saturated animal fat, as well as cholesterol 

Chef Ken’s Recommendations: 

Onion Party Dip 

2 T Bragg’s apple cider vinegar 

1 T Nama shoyu  

1/8 t Ume plum paste 

½ t Garlic, minced 

4 T Red onion, minced 

2 T Green onion, sliced thinly 

2 t Thyme, fresh, chopped fine 

2 T Parsley, fresh, chopped fine 

1 t Sea salt 

 Fresh ground black pepper 

1 pk. Lite silken tofu (reduced fat) 

½ C Veganaise 

1 C Strained yogurt, fat free (FAGE® brand) 

Combine vinegar, shoyu, plum paste, garlic, onions, herbs, salt and pepper in a bowl. 

Allow to sit for 5-8 minutes. Stir well. Combine tofu, veganaise and yogurt in a food 

processor. Buzz until smooth, add vinegar mixture, pulse to combine. Allow to stand 

for 2 hours so the flavors have time to meld. Serve with veggies! 

Optimizations: 

Bragg’s Apple Cider Vinegar – A favorite flavor enhancer helping to bring depth and 

zing, raw apple cider vinegar is rich in enzymes and minerals that are essential to an 

efficient digestive system and healthy immune system. 

Nama shoyu and Ume plum vinegar – Using these sauces as our source of sodium for 

flavor brings a host of nutritional benefits as well. 

Garlic – Our favorite anti-inflammatory! 

Silken Tofu, Veganaise, Yogurt – The best combination to create a rich, creamy dip 

that has a fraction of the total fat, no trans fats, no cholesterol, but the richness we 

expect through added protein! 

These ingredients are listed on the Where do I get …? page