How to Make Sour Cream and Onion Dip
My version of french onion dip skips out on the seasoning mix speckled with crunchy bits of dried onion and goes straight for the good stuff– fresh caramelized onions. With the help from some butter and olive oil, the onion goes from harsh and crisp to soft and sweet after a few minutes on the stove. Mix those onions with a bit of cream cheese, sour cream, and a few more ingredients and you have a dip that is rich, creamy, and full of flavor!
Can I make this Sour Cream and Onion Dip Recipe with Greek Yogurt?
Yes! Greek yogurt is a great substitute for sour cream when you’re trying to lighten your diet up. The finished dip may be a bit tangier than the sour cream version, so add the lemon juice to taste.
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What should I serve with this Onion Dip Recipe?
I love serving it with butter crackers, like pictured, but also think it’s great with some salted kettle potato chips or slices of toasted baguette. You really can’t go wrong! Do you need some more dip recipes for your party spread? Try this Pizza Dip for a delicious spin on pizza, or this White Queso Blanco Dip for a little spice. If you need something lighter, these Skinny Buffalo Cauliflower Bites are seriously addictive and totally kick a chicken wing craving to the curb.
How Long Does Sour Cream and Onion Dip Last?
I’d be surprised if this onion dip recipe lasts more than a few hours at a party, but if you’re left with some leftovers spoon into an airtight container and store in the fridge for up to 7 days.
Tips for making the BEST Sour Cream and Onion Dip
- Caramelizing onions correctly can take time. Don’t rush it! The heat causes the large sugar molecules in onions to break down into smaller molecules that cause the browning and sweetening. If you don’t apply heat for long enough, that process can’t take place! Keep your heat around medium and watch for any scorching on the onions. If this happens, it means your heat is too high and won’t allow the onions to caramelize correctly before they are totally burnt.
- Use a heavy-bottomed pan. Heavy bottomed pans, like cast iron or stainless steel distribute heat much more efficiently and effectively than thin aluminum pans. This efficient, even heat allows all the onions in the pan to heat evenly and do their dreamy little caramelization thing.
- Use room temperature cream cheese. This ensures it will stir in smoothly to the sour cream.
- Use a slicer to make uniform onion slices. Using a mandolin type slicer not only makes slicing the onion a breeze, but it also makes uniform onion slices that will help the onions to caramelize at the same rate. I love this affordable little handheld mandolin slicer for jobs like this.
Sour Cream and Onion Dip
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 whole large, sweet onion thinly sliced (Vidalia or Walla Walla work well)
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 ounces cream cheese room temperature
- Juice from 1/2 of a large lemon
- 1/4 cup finely chopped fresh chives or green onion
- Black pepper to taste
- In a heavy-bottomed medium-sized skillet, heat olive oil and butter over medium heat. Once hot, add onions and salt and cook, stirring frequently, until they have turned a dark golden brown and are well caramelized, about 15-20 minutes. You are not looking to “brown” the onions, so if they start to get crispy, turn the heat down and stir often.
- Remove onions from heat and allow to cool completely.
- In a medium-sized bowl, combine sour cream, cream cheese, lemon juice and chives. Fold in cooked and cooled onions and season with salt and pepper to taste. Chill well.
- Serve with potato chips, raw veggies, bread cubes, butter crackers or whatever else your little heart desires.