Ingredients
- 2 cups full‑fat sour cream
- 1 packet (≈1 oz) dehydrated French onion soup mix
- 1 tsp onion powder
- ¼ tsp garlic powder
- ½ tsp kosher salt (adjust to taste)
- 1 Tbsp finely chopped fresh parsley (or 1 tsp dried)
- Optional: ½ tsp Worcestershire sauce or a squeeze of lemon juice
Instructions
1. In a mixing bowl, combine sour cream, soup mix, onion powder, garlic powder, salt, and parsley. Stir until smooth and well blended.
2. Taste the dip. If it’s too mild, add the Worcestershire or lemon juice and stir again.
3. Cover the bowl and refrigerate for at least 1 hour to soften the onion flavors and let the mixture thicken.
4. Before serving, give it a good stir, garnish with extra parsley if desired.
5. Serve chilled with potato chips, fresh vegetables, crackers—or dollop onto baked potatoes!
Notes
• Feel free to substitute part or all sour cream with plain Greek yogurt for a tangier, protein‑rich version. • For deeper flavor, caramelize 1 small diced onion over medium heat (~15 min), let cool, then fold into the dip. • Make ahead: dip improves after a few hours and keeps for 5–7 days when refrigerated. • Stir before serving as liquid may settle on top—a natural part of dairy dips.
- Prep Time: PT5M
- Cook Time: PT0M
- Category: Dip
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 Tbsp
- Calories: 60
- Sugar: 1g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg