Sour Cream And Onion Dip Recipe

Buttered Side Up/The Pioneer Woman

If my dad has potato chips, he insists on having French onion dip. I remember him going to the store and selecting a certain brand—it had to be that specific brand or it was no good. If the store didn't carry it, it was pretty much the end of the world.

When I was a teenager and beginning to take a serious interest in cooking and nutrition, I thought to myself that there must be a way to make my dad's beloved French onion dip more healthy. The ingredient list on the store-bought version was long and complicated. My dad insisted that, to make the party dip at home, you had to buy dried onion soup mix. The mix was filled with just as many unpronounceable ingredients as the dip itself, so I thought it was a hopeless business.

I tried my hand at making caramelized sweet onion dips. They were delicious, but a completely different flavor than the dip my dad loved. Then, I decided to simplify things and just throw some herbs and spices into sour cream (or your substitute for sour cream). To my surprise, it tasted very close to the pre-packaged dip. My dad even commented on how good it was.

True, this dip isn't an exact replica of store-bought French onion dip. But mine doesn't contain MSG. And it's quite similar, in my opinion. Plus, it's super, super easy to mix up.

Making your own French onion dip is a lot simpler than you think. Simply stir some dried herbs and spices into sour cream, and you have a delicious, addicting healthy snack.

Makes 1 cup.

From Erica Kastner of Buttered Side Up.

Yields: 6 servings

Prep Time: 0 hours 5 mins

Cook Time: 0 hours 0 mins

Total Time: 0 hours 5 mins

1 c.

sour cream

1 tbsp.

dried chopped onion

1 tsp.

onion powder

pinch garlic powder

1/4 tsp.

salt

1 tbsp.

finely chopped fresh parsley, or 1 teaspoon dried parsley

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Place sour cream in a small bowl. Add dried onion, onion powder, garlic powder, salt, and parsley. Mix together very well until completely uniform. Taste with a chip and adjust seasonings if necessary.
Refrigerate for 1 hour to allow the flavors to meld and the dried onion to soften. Store in the refrigerator for 5–7 days.

The base for this dip is lovely, creamy, tangy, full-fat sour cream. I like to buy sour cream that has one or two ingredients.

Here's where most of the magic happens: dehydrated chopped onions! You only need about a tablespoon.

To boost the onion flavor and distribute it more evenly throughout the dip, add a teaspoon of onion powder.

You'll also want to add just a bit of garlic powder for a little kick.

Of course, you need salt. French onion dip is quite salty!

Lastly, some finely chopped parsley adds a little freshness. You can use dried parsley as well.

Mix it together very well. You don't want pockets of un-mixed salt or garlic powder.

Give it a taste and adjust the seasonings if necessary. Make sure to taste it with a chip. Most chips are pretty salty, so you'll need less salt than you think than if you taste the dip plain.

This is a great dip to liven up plain potato chips. If you choose chips that are organic and fried in olive, coconut, or avocado oil, this can be a pretty healthy snack. Or at least it's not horribly unhealthy. Which means the same thing, right? Right?

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