FRENCH ONION DIP MADE WITH CAMPBELL’S® SIGNATURE FRENCH ONION SOUP

FRENCH ONION DIP MADE WITH CAMPBELL'S® SIGNATURE FRENCH ONION SOUP

Nutrition Facts

Serving Size
SERVING (1/4 CUP; #16 SCOOP)
Amount Per Serving
Calories 36
% Daily Value
Total Fat 3.2g
5%
Saturated Fat 1.7g
9%
Cholesterol 7mg
2%
Sodium 64mg
3%
Total Carbohydrate 1.3g
0%
Dietary Fiber 0g
0%
Protein 0.4g
1%
Vitamin A 2%
Vitamin C 1%
Calcium 1%
Iron 0%
Total Time

30 min.

Serving & Size

SERVING (1/4 CUP; #16 SCOOP)

Add To Pantry

Combine our Signature French Onion soup with sour cream, cream cheese, roasted garlic and crispy fried onions to develop a delicious, flavorful sauce for your next sandwich creation. 

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure
Campbell's® Signature French Onion Soup
cups
sour cream 10 oz. 1 1/4  cups
cream cheese 4 oz. 0 1/2  cups
olive oil tsp.
garlic 1 oz. tbsp.
kosher salt 0 1/4  tsp.
black pepper 0 1/4  tsp.
French fried onions 2 oz. 0 1/2  cups
green onion 0.5 oz. 0 1/4  cups
Instructions
1. In a medium pot, heat Campbell's® Signature French Onion Soup. Allow to cool.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Cool to 70°F within 2 hours and to 41°F within an additional 4 hours.
2. In large mixing bowl, combine cooled soup with remaining ingredients. Mix thoroughly.

CCP: Hold for cold service at 41°F until needed.

To Serve: Using a #16 scoop, portion ¼ cup into serving dish. Serve immediately.
 
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