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–+ servings
creamy tangy savory chip dip

Sour Cream and Onion Dip

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Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 medium mixing bowl
  • 1 whisk or spoon
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring spoons set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 2 cup sour cream full-fat
  • 0.5 cup mayonnaise full-fat
  • 0.5 cup green onions finely sliced
  • 0.25 cup chives finely chopped
  • 2 tablespoon dried minced onion
  • 1 tablespoon onion powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon fine sea salt
  • 0.25 teaspoon black pepper freshly ground
  • 1 teaspoon lemon juice freshly squeezed
  • 0.25 teaspoon sugar optional
  • 2 tablespoon fresh parsley finely optional garnish; chopped

Instructions
 

  • Add sour cream and mayonnaise to a medium mixing bowl.
  • Whisk the sour cream and mayonnaise together until completely smooth and well combined.
  • Stir in the dried minced onion, onion powder, garlic powder, salt, black pepper, lemon juice, and sugar until evenly distributed.
  • Fold in the sliced green onions and chopped chives until they are fully incorporated.
  • Taste the dip and adjust seasoning with additional salt, pepper, or lemon juice as needed.
  • 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.
  • Before serving, stir the dip again and garnish with chopped fresh parsley and extra chives if desired.
  • Serve chilled with potato chips, vegetable sticks, crackers, or as a spread for sandwiches and wraps.

Notes

For best flavor, let the dip rest longer—up to a few hours or overnight—so the dried onion fully softens and the aromatics infuse the sour cream; use full-fat sour cream and mayonnaise for the creamiest texture, and if the dip seems too thick you can loosen it with a tablespoon or two of milk or buttermilk, while if it’s too thin, simply chill it longer as it will firm up; always taste and adjust salt and acid right before serving, and keep the dip refrigerated, discarding any leftovers left out at room temperature for more than 2 hours.
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