Chip Dip with Sour Cream
Equipment
- 1 medium mixing bowl
- 1 whisk or mixing spoon
- 1 measuring spoon set
- 1 Rubber spatula
- 1 plastic wrap or airtight container
Ingredients
- 2 cup sour cream full-fat
- 0.5 cup mayonnaise full-fat
- 2 tablespoon dried minced onion
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon salt fine
- 0.5 teaspoon black pepper ground
- 1 teaspoon dried parsley crushed
- 0.5 teaspoon dried dill optional
- 1 teaspoon lemon juice fresh
- 0.25 cup chives fresh finely optional; chopped
Instructions
- Add sour cream and mayonnaise to a medium mixing bowl.
- Whisk in dried minced onion, onion powder, garlic powder, salt, and black pepper until smooth and well combined.
- Stir in dried parsley, dried dill if using, and lemon juice until evenly distributed.
- Fold in fresh chives with a rubber spatula, if using.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Cover the bowl tightly with plastic wrap or transfer the dip to an airtight container.
- Refrigerate the dip for at least 30 minutes to allow the flavors to meld.
- Serve chilled with potato chips, tortilla chips, or fresh vegetables.
Notes
For best flavor, let the dip rest even longer—up to a few hours or overnight—so the dried onions fully soften and season the sour cream; use full-fat sour cream and mayonnaise for a richer, creamier texture, and if the dip thickens too much in the fridge, loosen it with a tablespoon of milk or cream at a time. You can customize the flavor by adding a dash of hot sauce, smoked paprika, or Worcestershire sauce, and make it ahead for parties since it keeps well in the refrigerator for up to 3–4 days in a tightly sealed container. Always taste and season after chilling, as flavors will mellow, and remember to keep the dip cold when serving, especially at gatherings, by placing the bowl over a slightly larger bowl filled with ice.
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