There’s nothing like the Real Thing! Looking for a super tasty dip for chips and veggies? You can have ALL of the nostalgia, but with decidedly more flavor than from the off-the-shelf stuff! DIY your way to scrumptious snacking with REAL sour cream & onion dip.
Normally this time of year I’m contemplating fun, fresh new recipes for football tailgates and early fall outdoor concerts.
Of course this Fall looks a little different, but I’m still craving those tasty party foods that I can’t get out of my mind. Dips, spreads, finger foods… SNACKING!
So I have to share one of my favorites!
Sure, it’d be easier to tear open a flavor packet pouch and stir it into some sour cream. But I’ve got something SO. MUCH. BETTER.
The taste of real onions, slow cooked over low heat on the stovetop until soft, sweet, and caramelized – mixed with tangy sour cream and herbs and spices – it’s the dip your ruffled chip has been longing for all along.
But wait, there’s more!
What else can you do with this REAL Sour Cream & Onion Dip?
- I’ve smeared it on a juicy burger, hot off the grill, and it’s fantastic!
- I’ve spread it inside a soft pita and stuffed it with falafel.
- I’ve dolloped it alongside some rotisserie chicken!
After all of the chip and dip snacking takes place, I defintiely CANNOT guarantee that you will have leftovers, but if you do, the possibilities abound.
We’ve got so much more fun in store. If you are new to Key Lime Lexi and don’t yet receive my emails with new recipes and ideas for better living, scroll to the bottom of this page and SUBSCRIBE so you don’t miss out.
REAL Sour Cream & Onion Dip
- 2 large sweet onions
- 1 teaspoon dried thyme
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 ½ cups sour cream 12 ounces
- 1 teaspoon garlic powder
- Juice from 1 small lemon
- ¼ cup Italian parsley chopped
- Freshly ground black pepper
- Potato chips pita chips, or cut vegetables for serving
- Heat a large saute pan with a lid over medium heat. Add the onion, thyme and salt and cook until softened, about 5 minutes, and just starting to brown. Turn the heat to low, cover with the lid, and cook for another 20-30 minutes, stirring frequently and checking to make sure they haven’t dried out or are burning. At the end of cooking they should be meltingly soft and a brownish color. You may need to adjust to heat to achieve the color (higher heat), or if they are getting too dark turn it down. If they dry out too much during cooking, you can add some water.
- Remove the onions to a bowl and let cool. Add the sour cream, garlic powder, parsley, lemon juice, and plenty of freshly cracked black pepper, and stir to combine. Taste and add salt – you may need up to another ½ teaspoon. Serve immediately with chips or vegetables, or refrigerate for up to a day.
Tips & Tricks
- Besides being a great party dip, this is also an excellent accompaniment to grilled meat, fish or chicken, or burgers.
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