Sour Cream Chip Dip
Equipment
- 1 medium mixing bowl
- 1 whisk or spoon
- 1 set measuring spoons
- 1 measuring cup
- 1 plastic wrap or airtight container
Ingredients
- 2 cup sour cream full-fat
- 0.25 cup mayonnaise full-fat
- 2 tablespoon dried minced onion
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley crushed
- 0.5 teaspoon dried dill weed
- 0.5 teaspoon salt fine
- 0.25 teaspoon black pepper ground
- 1 tablespoon lemon juice fresh optional
Instructions
- Add sour cream and mayonnaise to the mixing bowl.
- Sprinkle in dried minced onion, onion powder, garlic powder, dried parsley, dried dill, salt, and black pepper.
- Add lemon juice if using.
- Whisk or stir thoroughly until the mixture is completely smooth and evenly combined.
- Taste and adjust seasoning with additional salt or pepper if desired.
- Cover the bowl tightly with plastic wrap or transfer dip to an airtight container.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
- Stir the dip once more before serving and transfer to a serving bowl.
- Serve chilled with potato chips, veggies, or crackers.
Notes
For best flavor, make this dip several hours or even a day ahead so the dried herbs and minced onion fully hydrate and blend into the sour cream; full‑fat dairy gives the creamiest texture, but you can substitute light sour cream or Greek yogurt while knowing the dip will be a bit tangier and less rich, and if it thickens too much in the fridge, simply stir in 1–2 tablespoons of milk to loosen it to your preferred consistency—always keep it chilled and discard leftovers that have been at room temperature for more than 2 hours.
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