Real Sour Cream Onion Dip
Updated Nov. 25, 2024
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup neutral oil, like canola or grape seed
- 1medium onion, minced, about ½ cup
- Pinch salt
- ¼teaspoon sugar
- 1cup sour cream
Nutritional analysis per serving (6 servings)
191 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 1 gram protein; 37 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place oil in an 8-inch skillet, and turn heat to medium-high. When it's hot, a minute or two later, add onion, salt and sugar. Cook, shaking pan occasionally, until onion browns, about 10 minutes.
- Step 2
Pour onion and oil into a fine strainer; reserve oil in refrigerator for another use. Stir onion into sour cream. If time allows, cover and refrigerate for 24 hours. Serve with potato chips or raw vegetables.
Private Notes
Comments
I don't find yogurt a particularly flavorful substitute for sour cream in a dip. I purée cottage cheese with a bit of milk (you can choose the fat content of each), and it makes a dip with a lovely texture, a nice tang, more protein and less fat than sour cream. Truly yummy!
I made a double recipe for a long weekend, and it got eaten so fast that everyone requested I make another batch. Used half sour cream, half Greek yogurt, and doubled the onions. So easy and absolutely delicious.
This is great for low sodium diets. I triple it and use two parts yogurt to one sour cream.
Letting this dip sit for at least a few hours is essential. Mine tasted pretty bland when I first mixed it. A few hours later it was delicious. It was lick-the-bowl good the next day.
My husband is not a "dip" person, but he loves this one! Because I'm allergic to cow's milk, I used crême fraiche of sheep's milk with a tablespoon of white vinegar to substitute the sour cream.
As with other commenters, I agree that this is perfectly delicious on its own. But it also serves as a great base recipe for other forays into dips. Add some smoked paprika (divine), or spice it up with some cayenne or chili flakes. Throw in some fresh herbs (dill! parsley!). Short on sour cream? Mix in the greek yogurt and add some cream cheese. A dash of Worcestershire always adds depth and helps if you don’t have the time to let it set. Pretty hard to ruin it.