Real Sour Cream Onion Dip
Updated November 24, 2024
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
⅓ cup neutral oil, like canola or grape seed
1 medium onion, minced, about ½ cup
Pinch salt
¼ teaspoon sugar
1 cup sour cream
Nutritional analysis per serving (6 servings)
4 grams carbs; 23 milligrams cholesterol; 191 calories; 9 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 20 grams fat; 37 milligrams sodium; 1 gram protein; 2 grams sugar
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.
Double the onion, add some garlic,use the sugar, sub half the sour cream for cottage cheese . Fabulous
So good for such simple ingredients and low effort! The onion oil is tasty too - I used it in a salad dressing.
I’m frankly pretty surprised at the high ratings for this insipid recipe. It had zero depth in flavor. Not unpleasant but just - well - boring. I’ll be going back to Ina Garten’s recipe which is never-fail fabulous. Fattening, yes. But only eat it once a year so it’s well worth it.