Homemade French Onion Dip (taste just like store-bought)

Make the heavy cream cornstarch slurry. Add 1 tablespoon of heavy cream to a small bowl and stir in the cornstarch. Stir the mixture together to blend until no cornstarch lumps remain.

Cook the heavy cream and cornstarch slurry. To a small saucepot, add 2 tablespoons of heavy cream and heat to a boil. Immediately whisk in the cornstarch slurry, stirring constantly, and continue cooking until the mixture slightly thickens and coats the back of a spoon (about 1 minute total). Remove from the heat and use a rubber spatula to transfer the mixture to a medium-sized mixing bowl.

Combine the ingredients. In a separate bowl, whisk together the milk powder, dried onion flakes, onion powder, garlic powder, sugar, and salt, and add it to the cornstarch mixture. Whisk well to combine. Add the sour cream and whisk until well combined, then adjust the seasonings as needed. Add a little parsley to taste, and refrigerate for at least one hour and up to overnight for the flavors to fully develop. Garnish with chives before serving and, Enjoy!