Name: Homemade Sour Cream and Onion Dip Recipe
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: Makes about 1 1/4 cups
Ingredients: 1/2 cup finely diced yellow onion; Kosher salt; Olive or vegetable oil; 1 cup sour cream

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By Genevieve Ko

March 20, 2020

Starting with from-scratch sauteed onions, this is a fresh take on a classic dip. Its savory creaminess tastes more complex than the powdered mix but is just as satisfying. If you’d like, drizzle more oil on top before serving and sprinkle with finely chopped parsley or snipped chives. Serve with crudites or your favorite potato chips.

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½ cup finely diced yellow onion

Kosher salt

Olive or vegetable oil

1 cup sour cream

Spread the onion in a thin, even layer in a small skillet. Sprinkle with salt, then add enough oil to just cover the onion (about ¼ cup). Set over medium heat and cook, stirring occasionally, until the onions are evenly brown, 7 to 8 minutes. Remove from the heat and pour into a fine-mesh sieve set over a bowl.

Save the oil to use for the tastiest scrambled eggs or sauteed vegetables.

Transfer the onion to a medium bowl and add the sour cream. Stir well until evenly mixed, then season to taste with salt. The dip tastes better if you refrigerate it overnight.

Variations:

Sweeter Sour Cream and Onion Dip: Sprinkle ¼ teaspoon granulated sugar over the onion after you sprinkle with salt. Proceed as above.

Make Ahead:

The dip can be refrigerated in an airtight container for up to 5 days.

Genevieve Ko

Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.