For a while now I’ve been wanting to try and make some onion dip from scratch and the other night when we had some friends over for dinner I decided to test my theory. Most of us have had the onion dip that you make with onion soup mix and sour cream, but I thought about it for a while and wondered if you couldn’t make a good dip without having to use the over processed soup mix and this is what resulted. It’s creamy and has the illusion of being rich, all while packed with fresh onion and garlic. I actually ended up liking it better than the soup mix equivalent!
What You’ll Need:
Extra virgin olive oil
1/2 a large red onion, chopped
1/2 a large sweet onion, chopped
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
A generous addition of freshly ground black pepper
A pinch of sea salt
4 cloves of garlic, minced
1 – 16 ounce container of light sour cream (Note: As always you can use fat free, light or regular sour cream, though fat free would make this sickeningly sweet as the onions themselves give the dip a natural sweetness.)
Saute onion with thyme, rosemary, pepper and salt until onions are tender and slightly caramelized:
Add minced garlic and cook for an additional 2-4 minutes until garlic is done.
Remove onions from the stove and pour into sour cream. Stir to mix. Store dip in the refrigerator for at least an hour before serving and stir before putting out to eat. Serve with vegetables and/or bagel or pita chips.
Notes: You could use any type of onion that you like. You could also switch up the herbs if thyme and rosemary aren’t your thing.