Real Sour Cream & Onion Dip
This post may contain affiliate links. Please read my disclosure policy.
The unfortunate consequence of being deprived of chips and dip as a child is that I am the girl at parties hovering over the crock pot filled with queso dip, piling more than a manageable amount of hot crab spread into my Tostitos scoops, and destroying the poor bowl filled with spinach-artichoke dip.
In addition to childhood deprivation, part of my love for these sorts of dips, I suspect, stems from the fact that I never make them.
As many of you know, so many of these most-adored party dip recipes call for opening a pack of soup mix filled mostly with dehydrated ingredients, two days worth of the recommended salt intake, MSG and a host of nitrates and preservatives. While this knowledge never seemed to prevent me from eating these dips — all willpower dissolves when confronted face to face — for many years it prevented me from making them.
With the recent success of a homemade sour cream-and-onion dip, however, I am hoping homemade queso dip along with a few other classics might be in my future, with any luck before the Super Bowl. Who knew that real sour cream-and-onion dip is astonishingly easy to prepare and far more delicious than its dried-soup variation?
While caramelizing onions takes time — time, not work — throwing together this dip couldn’t be much more difficult than opening a box of instant soup. One bite of this sweet-and-tangy dip atop a salty Ruffles potato chip allayed my fears that my Super Bowl guests, upon observing the spread — my mother’s olivata, my aunt’s whipped feta with roasted red peppers, and not a crock pot in sight — might run out the door.
If you feel like going this homemade-sour-cream-and-onion-dip route, rest assured that your guests will feel right at home watching the game. Just don’t forget the Ruffles… for some things there are no substitutes.
PS: Another favorite, easy crowd-pleasing party spread: Black Olive Tapenade
PrintReal Sour Cream & Onion Dip
- Total Time: 1 hour
- Yield: 1.25 cups
Description
Inspired by a recipe in Sally Schneider’s The Improvisational Cook
Notes: When researching recipes for this dip, I came across a ton of variations, many of which called for additional ingredients such as goat cheese, mayonnaise, dried onion powder, etc. While I thought for sure the goat cheese variation would win me over, none of the variations I tried was as good as this simple combination of equal parts caramelized onions and sour cream, some sort of member of the green onion family — scallions, chives, etc — and a little freshly squeezed lemon juice. I know how hard it is to resist trying out those flashy recipes, but I highly recommend giving this simple recipe a go first.
Ingredients
for the caramelized onions:
- 4 cups diced onion (from about 3 to 4 small to medium onions)
- 2 tablespoons butter
- kosher salt
- 1/2 teaspoon sugar
- 1/2 teaspoon vinegar, anything you have on hand
- freshly ground black pepper to taste
for the dip:
- 1/2 cup sour cream
- salt and pepper to taste
- 4 scallions* or a bunch of chives, thinly sliced (to yield about 1/4 cup)
- 1/2 teaspoon (or more) freshly squeezed lemon juice
Instructions
- In a large sauté pan, melt the butter over medium heat. Add the onions, season with a pinch of salt and cover the pan. Cook covered for about 15 minutes.
- Remove the cover, and increase the heat slightly. Continue to cook for another 10 minutes, stirring occasionally to make sure the onions are not sticking. Sprinkle the sugar overtop and cook for an additional 10 to 15 minutes, stirring more frequently now, until the onions have turned a nice deep brown. Pour in the vinegar, turn off the heat, and scrape the bottom of the pan with a wooden spoon or spatula to remove any browned bits. Take pan off the heat and transfer onions to a large bowl to cool.
- This mixture should yield about 1 heaping cup of onions. When the onions have cooled, stir 1/2 cup of them into the sour cream. Taste. Season with salt and pepper to taste. Fold in scallions or chives. Add the lemon juice. Taste and adjust seasoning with more salt, pepper, lemon juice or more caramelized onions if desired. Save any remaining caramelized onions to add to omelets or pasta or more sour cream-and-onion dip.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dip
- Method: Stovetop
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
178 Comments on “Real Sour Cream & Onion Dip”
We love dips, especially cheesy ones along with some guacamole. Thanks for offering the chance to win.
I love making 7 layer taco dip. Its a little bit of everything.
I butterfly raw shrimp and smear goat cheese or any spreadable cheese (think the original recipe calls for a laughing cow type spreadable cheese but I’ve also loved it with ricotta) wrap it in prosciutto (bacon in the original recipe and its delicious either way) and then cut strips of puff pastry and wrap it around the whole thing and bake! the shrimp never overcooks for some reason maybe bc its wrapped nicely in yummy goodness. It’s great on it’s own but sometimes i make a chipotle, sour cream, mayo dipping sauce.
My favorite dip/spread to make on Super Bowl Sunday is chicken wing dip
Hello! New to commenting, but I’ve made several of your recipes and have been raving about them to friends. I think in the past week I’ve mentioned your blog at least 3 times!
Anyway, I came across a home-made tomatillo salsa recipe that I make for parties. It’s simple, with roasted tomatillos, onion, garlic, peppers, etc. And I’ve found that the earlier I make it and leave it sit, the better the flavors! It’s great for parties 🙂
Keep up the lovely work here, I absolutely love your blog!
My go-to is Rotel an Velveeta with Fritos. I don’t eat it, but my husband and his friends just think it is perfect football food!
My favorite appetizer to take to parties is a baked egg casserole, a concoction of eggs, cottage cheese, cheddar cheese, and chopped, pickled jalapenos, thoroughly mixed, then baked in the oven until golden. A sprinkle of paprika enhances the golden top. The dish is a hearty protein that is vegetarian friendly. Not a speck is left over.
I love Ina Garten s tzatziki – I always wring out the grated cucumber in a flour sack tea towel before adding it to the dish Delish !
Gotta go with my guilty pleasure, straight out of a Crock Pot: Little Smokies!
I like greek layered dip
I’m loving Ina Garten’s spiced nuts. I’ve made them a lot lately and they are a HUGE hit. Her recipe makes a lot (as do most of her recipes) which means that if you are bringing them somewhere, you still have enough to leave some home!
Wow, I will definitely be making the onion dip, and I totally agree, nothing but Ruffles for that dip! I think my fave is still artichoke dip with pita chips. I seem to be able to have a hollow leg when it comes to that.
Lil’ smokies (e.g. cocktail weenies!) with a mustardy dipping sauce.
Nothing beats a good homemade salsa. I’ll put that on just about anything! But this dip could be a close competitor. I love anything onion!!
My new favorite dip these days is a Creamy Brussels Sprout dip by Minimalist Baker 🙂 It’s delicious- check it out!
Warmed goat cheese, sprinkled with bread crumbs and herbs and spread on a warm baguette. Great give away, thanks!
Love making dip for parties. Mostly salsa and the above mentioned rotel and velveeta.
My fave is a layered dip made with cream cheese and salsa.
Our favorite appetizer is simply toasted almonds roasted at 375 degrees for 12 minutes with a mid roast stir at 6 minutes. Pecans work equally well with only a total 8 minutes.
When looking to a more filling appetizer we get puff pastry from Grand Central Baking here the Pacific NW and then layer on goat cheese with seasonal veggies – asparagus; arugula, onions and peppers; sauteed onions and bacon; etc. and bake that at 400.
I make wings! Standard, simple buffalo wings (an Alton recipe) that are major crowd-pleasers. Every time I make them for friends, they seem to talk about them for ages afterward! They’re so easy, too.
This dip looks insanely good! I also was deprived of chips&dip growing up and am in love with them. It’s why potlucks/Superbowl parties are my downfall, calorie-wise! Yikes!
I make a roasted olive and Feta dip thats so good! But I wouldn’t turn up my nose at good old Rotel and Velveeta either.
I love a spicy artichoke spinach dip and always love onion dips. Thanks for the giveaway.
All apps usually. lumpia, meatballs, veg sticks, etc
my new favorite chip is a brown rice chip. really good.
I love to make seafood salad dip and serve it with ritz crackers..yum
Antojitos!
I love a good artichoke dip, or taco dip, or onion dip, or eggplant salad on toast, or olive spread on bruschetta… Now I’m hungry. lol 🙂
I love to make brie in puff pastry with a jam topping. Making them into bite sized pieces is fun too!
Love to offer bruschetta, olives, cheese and sliced meats on a board. So pretty and easy to put together. Great with wine!
Bacon-wrapped jalapeno poppers are my new favorite.