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Everything but the Bagel French Onion Dip

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Everything but the Bagel French Onion Dip

Everything but the Bagel (EBTB) French Onion Dip is a great addition to your appetizer spread!

Everything but the Bagel French Onion Dip

Everything but the Bagel French Onion Dip

You can’t go wrong with a good dip. They are great any time of year and great for any occasion. Chilled dips are perfect for a summer BBQ. Warm and spicy dips are great for an autumn weekend tailgate or dinner party. They are usually simple to put together, can be made way ahead of time, and are almost always a crowd pleaser. This everything but the bagel (EBTB) french onion dip is the perfect dip to serve anytime of year. Caramelized onions are the star of the show, but EBTB seasoning and bacon bring in a ton of flavor and texture. This one will be devoured in seconds, so you might as well make two batches. :)

Everything but the Bagel French Onion Dip

Where can I buy EBTB seasoning?

While most admit EBTB seasoning originated at Trader Joe’s, you can find it just about anywhere now. I see it at Walmart, Safeway, and even our local co-op. It’s also very easy to make if you can’t find it. Simply combine poppy seeds, white sesame seeds, black sesame seeds, dried minced garlic, onion flakes, and coarse sea salt: all things you can very easily find at your local grocer. This stuff is great on eggs, avocado toast, and of course…this french onion dip.

Everything but the Bagel French Onion Dip

How do I know if my onions have been caramelized?

Oh, you’ll know. You just have to be patient. The key is medium-low heat after an initial sauté, and letting it go for a few minutes before stirring. It will usually take me between 20-30 minutes before it reaches the consistency I prefer. It will start to brown I promise.

Can I use something other than white wine?

If you are opting to not use white wine, then I would go with a light chicken or vegetable broth. Allow it to evaporate just like you would if you were to use wine.

How many days in advance can I make this dip?

For best results and if serving guests, I wouldn’t make it more than a day in advance for ultimate freshness. With that being said, this dip will keep in the fridge for about a week, so if you’re just making it for yourself to snack on, you can certainly make it a few days in advance.

Everything but the Bagel French Onion Dip

Are you looking for more great appetizer recipes on Cooking and Beer? Well, we have a ton of them! Check out some of my favorite appetizer recipes!

Everything but the Bagel French Onion Dip


8 servings

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • 1/4 cup oil olive, canola, vegetable, or other favorite cooking oil
  • 4 large yellow onions finely diced
  • 4 cloves of garlic finely minced
  • 1 tbsp finely chopped fresh thyme
  • 1 cup white wine
  • 2 tbsp apple cider vinegar
  • 2 cups sour cream
  • 1/2 cup plain Greek yogurt
  • 6 strips fully cooked bacon chopped
  • 1/2 cup chopped fresh parsley
  • 1 tbsp everything but the bagel seasoning plus extra for garnish
  • 1 tbsp chopped fresh chives
  • potato chips


  • In a large skillet, heat the oil over medium-high heat. Add the onion and season with salt and black pepper. Cook the onion on medium-high heat for 15 minutes. Reduce the heat to medium-low and cook the onions until caramelized, another 25 minutes. Add the garlic and thyme, and cook for an additional minute. Add the wine and vinegar. Continue to cook until the liquid has mostly evaporated, about 10 minutes. Remove from heat and let cool for 15-20 minutes.
  • To a large bowl, add the onion mixture, sour cream, yogurt, bacon, parsley, and EBTB seasoning. Stir to combine. Season with salt and black pepper. Garnish with fresh chives and EBTB seasoning. Serve immediately with potato chips, or keep it chilled in the fridge until ready to serve. Enjoy!

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Everything but the Bagel French Onion Dip

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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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