Sour Cream And Onion Dip Recipes

REAL SOUR CREAM ONION DIP

Steps:

• 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.
• 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.

FRENCH ONION DIP FROM SCRATCH

Steps:

• Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool.
• Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.

SOUR CREAM AND ONION DIP

Steps:

• Heat oil in a large skillet over medium heat.
• Add onions and shallots and season with salt and pepper. Cook, stirring occasionally, until onions are softened and starting to turn a nice golden brown, 15 to 20 minutes. Reduce heat to low and continue to cook, stirring often to make sure the onions don't stick along the bottom of the skillet. Cook until onions are a deep golden brown and reduced by about half their original size, another 45 to 55 minutes. Resist the urge to turn up the heat to make them caramelize faster. It will lead to burning.
• Transfer onions and shallots to a cutting board and finely chop. Place in a large bowl along with sour cream, yogurt, lemon juice and garlic. Season with salt and pepper.
• Transfer to a serving bowl and drizzle with olive oil, season with pepper and sprinkle with chives.

SOUR CREAM AND ONION-ONION RINGS

Steps:

• Heat 2 inches of oil in a Dutch oven to 370 degrees F.
• Whisk together the sour cream and onion dip mix, 2 teaspoons of the onion powder and 1/2 teaspoon of the garlic powder in a large bowl (large enough to use for dredging). Set aside 2 tablespoons of the seasoning mixture for later. To the mixture in the bowl, stir in 1/4 cup of the flour. Set aside.
• In a separate large mixing bowl, whisk together the remaining 1 cup flour, the cornstarch, remaining 2 teaspoons onion powder, the salt, baking powder and remaining 1/2 teaspoon garlic powder. Add the seltzer and sour cream and whisk until just smooth. Stir in the chives. The batter should be the consistency of thick paint.
• Add the onion rings to the seasoned flour and toss to lightly coat. Working in 2 batches, dredge the floured rings in the batter, letting the excess drip back in the bowl, and add to the oil. Fry, flipping occasionally, until very crisp and deep golden, about 4 minutes per batch. Drain on a wire rack set over a baking sheet.
• While still hot, season the onion rings with the reserved sour cream and onion seasoning mixture. Serve immediately, with ketchup.

SOUR CREAM AND ONION DIP

Steps:

• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté onion and shallots with 1 teaspoon salt until lightly browned, about 2 minutes.
• Reduce heat to medium-low and continue to cook, covered, stirring frequently, until vegetables are golden brown, about 20 to 30 minutes more.
• Remove from heat and stir in 1/4 teaspoon pepper and 2 tablespoons water, or enough to loosen any brown bits stuck to the bottom of the skillet.
• Transfer onion mixture to a medium bowl, then stir in sour cream and remaining 2 tablespoons water. (If desired, thin to desired consistency with additional water.)
• Stir in most of the chives, sprinkling on the rest as a garnish.
• Serve at room temperature.

CREAMY ONION DIP

Steps:

• Combine sour cream, chives, onion powder, salt, garlic powder, and pepper in medium bowl; mix until well combined. Refrigerate for at least 30 minutes (or up to one week) before serving.

SOUR CREAM & ONION PARTY DIP

Steps:

• WHIP all ingredients except chives in a medium bowl using a hand-held mixer, on medium-low speed.
• STIR in 1 1/2 tablespoons dried chives (or dried dill).
• REFRIGERATE if desired while onion flakes soften up slightly (however, dip may be served immediately).
• GARNISH as desired.
• SERVE with your favorite dip chips or crackers and ENJOY!

SOUR CREAM AND ONION DIP (FROM SCRATCH!)

Steps:

• Chop the dried beef into bite-sized pieces.
• Mix all ingredients together.
• Let it, covered, in the fridge overnight.
• Optional: Just before serving, hollow out a loaf of rye bread. Tear the removed bread into bite-sized pieces. Pour dip into hollow in bread. Place torn bread around bread bowl to dip into bowl.
• Enjoy!