I've never thought about making homemade sour cream onion dip before (completely unclear why), but when I had an unopened family size bag of Ruffles and a nearly whole 16-oz. container of sour cream in the kitchen, it just made perfect sense.
I ended up cobbling together a recipe from two different Mark Bittman approaches, to fit the ingredients I had at home. I decided to cook the onions, instead of using raw onions, for a softer flavor though I probably didn't caramelize the onions as much as other recipes I found on the internet (20 minutes of cooking v. 40 minutes to 1 hour). Regardless though, the result was completely amazing and I definitely think this dip will be a must-serve for future casual parties or weekend snacking - and no chemicals or preservatives unlike the store-bought version!
Sour Cream Onion Dip
- 16 oz. container of sour cream
- 1 small onion, peeled and minced
- 1 tbsp. grapeseed oil (approx.)
- 1/4 cup finely chopped parsley
- pinch of sugar
- salt and pepper, to taste
- Heat grapeseed oil in a wide saucepan on medium-high heat. When hot, add onions with a pinch of salt and sugar. Stir for 30 seconds, and then lower heat.
- Cook on low heat for approximately 20 minutes, stiring occassionally. Add a bit more oil if onions start to brown (goal is carmelization, not burning).
- When onions are lightly browned/caramelized, remove onions from heat and let cool.
- Stir together sour cream, parsley and onion. Add salt and pepper to taste.
- You can serve immediately or leave in the fridge for flavors to blend more. Serve with chips or vegetables.