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.
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.