Sour Cream and Onion Dip Recipe (2024)

Nice to see a brown pair of hands cooking on your site. Thank you.

True carmelization takes place over a larger surface area. You could sweat the onions if you chop them but they go to burned much faster. Since you’re going to mince it all, I suggest doing what they ask, then taking the cooked veg and whirring them in a mini chop. Then add the sour cream, yogurt and seasoning. (Former caterer).

Why wouldn't you finely chop the onions and shallots before caramelizing them?

I plan to make this through step 2, and then freeze the cooked onions. That way, I can have an almost instant version of this dip on hand.

Re: strings of onions. You might try cutting the onion in slices from pole to pole instead of across the equator. When I made onion soup I cut the onions this way and never had any strings.

I replaced one quarter cup of the yogurt with good mayo. I think it was better for this small change and will always do this. And I will forever make my onion dip this way. Fabulous. Thanks for this simple, yet fabulous recipe!

I caramelize onions in my slow cooker, can do a large batch without standing at stove. I freeze in 1-2 cup amounts.

I use mainly sour cream with just a dab of yogurt for more tang. Add a bit of fresh thyme and garlic to the onions in the last minute or so of cooking to take the raw edge off. I use butter! Not oil. I season with some tamari and fish sauce to deepen the color and add umami instead of using salt to mimic that beef bouillon savoriness of the packaged version. No lemon and my goodness, no olive oil drizzle.

Allow at least an hour to caramelize the onions.

i made this and frankly, it just wasn't very good. you are better off just buying the onion soup mix and putting it in sour cream.

a hack for the Lipton's soup onion sourcream dip: add 1-2 T dried onions per cup of sour cream (or half mayo, half yogurt), a t or to taste Worschestshire sauce, and salt to taste. Mix and let sit in the fridge to meld... dried onions impart far more flavor than the fresh...

I did just that. Speeds the process along. I tossed the garlic into the caramelizing onions to take down the sharp flavour. Too good to share so make extra.

I've found that if the onions stick or caramelize too fast (mostly because of my own inattention) a few spoonfuls of water will loosen them from the skillet. It will evaporate and/or get further absorbed by the onions. If they burn, you have to throw it all out and start over.

You just blew my mind. I only recently discovered Kewpie mayo from Japan. Super eggy and extra tangy. If you like mayo, you must give it a try. Available as most Asian markets.

@Andy, she didn't say she added umami, she said she added fish sauce and tamari to give it umami. I found this review helpful.

I've started caramelizing the onions and then adding the spice mix from the Lipton Soup Packet, removing the dehydrated onions using a sieve. The dehydrated onions never seem to soften. The soup spice mix adds a great depth of flavor.

Use half and half butter and olive oil for sautéing, and add a tiny bit of sugar with the salt and pepper. Use all sour cream, no yogurt. Toast the unpeeled clove of garlic in the skillet before starting onions and shallots, to mellow the flavor a tad. Start with about half the lemon juice and adjust (I usually need more salt and lemon) after refrigerating overnight (necessary to meld flavors). This is so popular at my house that I've taken to separating into labeled portions for fairness.

Considering the amount of time this took and mess it made, I found it to be underwhelming. I won’t be making this again.

This to me was not good. The onions turned out too sweet that you didn't feel like it was an onion dip. Then adding the warm onions to the cold diary was not good. I did put all in the refrigerator to thicken and cool off but still not that great tangy, herby flavor you get from the packet.

Made this for Super Bowl and loved it! Served with kettle chips. So much better than the packet version. I will say it needed a little boost of flavor so I added 1 tbsp of tamari, and onion powder and just a little bit of extra lemon and it turned out fabulous. Takes a bit to make with the caramelized onions, but worth the time!

I made this for New Year’s Eve. I took an hour and a half to slice and caramelize the onions and scallions. It sat next to onion dip made with lipton’s soup mix that took two minutes to make. EVERYONE preferred the lipton’s soup version. To be fair, I used Green Valley lactose free sour cream…. It made for a fun taste testing, though.

I halved this recipe and only made with onions because I didn’t have shallots. It’s shockingly good.

is this served cold? or room temp?

Nice dip. Based on comments, I substituted Worcestershire sauce for lemon and added a bit of mayo, fresh chopped chives and crispy shallots (purchased in Asian market) for a bit of crunch. Delicious. Served with truffle salt chips and sliced cucumbers.

I found it to be overly sweet. I used yellow onions, which tend to be very sweet when caramelized. I might try with white onions or substitute Mayo for the plain Greek yogurt.

When we make onions for pyrohy, we chop onions to approximately 1/4" pieces and cook in butter but the goal is NOT caramelization, though we get a little. I heartily agree to caramelize as slices, stirring frequently, and chop after. As we like dip cool or cold, chilling after caramelizing then chopping makes sense to me.

I made this per the recipe and was disappointed. After reading the comments, I will use mayo instead of yogurt and add the tamari instead of the lemon. Another thing I have a problem with is how sweet caramelized onions can be. What do you guys do to cut down the natural sugars in the onion?

This is our go-to dip recipe for holidays and parties. Delicious and easy. I suppose one could tinker with it, but why fuss with perfection?

Very tasty but takes a lot of time.

Add soy sauce or Worcester, add 3/4 chopped scallions.