Onion Dip

This recipe came about in a purely pandemic sort of way. During a time in the late spring/early summer of 2020, restaurants were closed, and the local businesses were struggling to pivot. A local restaurant wholesaler found themselves with goods to sell and no restaurants to sell them to. So, they opened their doors and allowed families to place orders for the perishable items that they needed to move.

I was happy to place my order and drive up for a curbside pickup. Purchasing perishable items in restaurant sized quantities did present a few challenges. Namely, where does one store a five-pound container of sour cream? More importantly, how was I going to put all five pounds of that sour cream to delicious use before it has expired?

I made pound cake using sour cream which was delicious. I learned to make sour cream flatbreads thanks to a follower’s suggestion. I added sour cream to pasta sauces instead of cream which turned out to be a delicious discovery. Then I realized that a dip or two would be a great way to use a healthy amount of sour cream. Onion Dip using the fresh onions and chives we had growing in abundance in the garden seemed like the perfect place to start.

The dip was simple and so delicious. It was far better than I had hoped. I made it three times before that enormous tub of sour cream had been fully utilized. I even made a batch of paper-thin homemade potato chips to pair with the final batch.

While Onion Dip is simple and not at all fancy, it’s delicious. It would be a great addition to nearly any casual meal and also makes a great addition to herbed cream sauces tossed with warm pasta or even as a condiment for a sandwich.

No matter how you choose to use it, I hope that you’ll find the time to enjoy it soon. And if you ever find yourself with a few pounds of sour cream and a need to put it to good use, you’ll be ready.

Visit our Amazon Page to find our favorites for the pantry, Farmhouse Kitchen, studio, garden, farmhouse, and Penny Lane. We only share the products we use and never suggest products we haven’t tried ourselves.

If you choose to make a purchase, we will receive a tiny commission at no extra cost to you. The pennies we earn help to cover the costs of running our blog and keep Penny Lane’s cookie jar full. You can learn more about our participation in affiliate programs here.

Pin Recipe

Print Recipe

Onion Dip

Jennifer from 1840 Farm

What do you do when a pandemic forces you to buy a five-pound container of sour cream instead of the usual 16 ounces and your garden is overflowing with onions and chives? You make onion dip. In fact, you make a lot of onion dip.

I made this dip regularly last summer. The cool dip makes a summer dinner of cold sandwiches a bit more delicious without heating up the farmhouse. It’s the perfect cold dip to add to any casual meal or a group of your favorite snacks and appetizers.

The onions cook quickly, so be sure to mind the heat and keep the pan warm but not too hot. They’ll become translucent and take on the lightest golden hue in only a few minutes. You’ll want to be at the ready to pull the pan off the heat as soon as they are cooked through.

This dip tastes best if you make it a few hours ahead and refrigerate it before serving. The onion flavor will permeate the creamy components and create a delicious and well flavored dip if you have the luxury of allowing it an hour or two to chill. I often decide to make this dip at the last minute and it is still delicious. Although, I have to admit that the leftovers are much more flavorful when I taste them the next day.

This is one of those recipes that can be easily adapted based on the ingredients you have on hand, your nutritional needs, and your likes and dislikes. You can use any sort of onion for flavor from scallions to shallots, spring onions, and standard yellow onions from the pantry. If you don’t feel like the onion flavor is strong enough, add a dash or two of onion powder until it tastes just the way you like it.

While I like the cool and tangy flavor of sour cream in this recipe, you can substitute plain Greek yogurt if you prefer. I have also used crème fraiche when I have it on hand. I like the tangy flavor that mayonnaise adds to the dip, but if you don’t care for mayo, it can be omitted entirely.

I hope that you’ll survey the pantry and refrigerator and make this recipe your own by mixing it up just the way you like it.

Author: Jennifer from 1840 Farm

Ingredients

• 1 Tablespoon olive oil
• 1 cup minced onion
• 4 ounces sour cream
• 1 ounce mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon fresh dill
• 2 Tablespoons minced chive
• onion powder to taste
• salt and pepper to taste

Instructions

• Place a small skillet over medium heat. Add the oil, tilting the pan to coat the bottom of the pan. Add the onion and cook until completely translucent to lightly golden. Take care not to brown the onions. Remove the pan from the heat.
• In a medium bowl, combine the sour cream, mayonnaise, lemon juice, and dill. Add half the minced chive and the sautéed onions. Stir until the mixture is smooth and well combined. Taste for seasoning, adding onion powder, salt, and pepper as desired.
• Top the dip with the remaining chives and chill if time allows. Serve the dip cold with your favorite chips or carrot sticks. Leftovers can be kept covered in the refrigerator for several days.

Notes

This cool dip also makes a delicious condiment for deli sandwiches. 

Tried this recipe?Mention @1840Farm or tag #1840FarmFood! We can’t wait to see what you make!