Swap the store-bought spice packets in place of this fast and oh-so-fresh recipe for Homemade Sour Cream and Onion Dip.
Few things are more satisfying to me in the kitchen than recreating a store-bought classic from scratch. While some things are inevitably just better when bought versus made (hello, puff pastry!), sour cream and onion dip belongs on the other side of the spectrum. Homemade is absolutely, undeniably, totally worth the (minimal) effort.
I’ve recreated the classic soup mix-turned-dip with just six simple ingredients, and it all begins with slowly caramelized onions that make up the majority of the fresh flavor of this recipe.
This wasn’t one of the recipes that I nailed on attempt #1. I knew it had to be identical, if not better, than the packet alternative, so I took on the laborious task of eating seasoned sour cream by the spoonful until this recipe was perfect.
An ingredient in the list below might surprise you…
Did you catch it? Soy sauce! It adds the perfect amount of salty, rich flavor to balance out the sweetness of the onions. Best of all, this homemade sour cream and onion dip can be whipped up a day in the advance and stashed in the fridge to give the flavors even more time to mingle before you commence your dipping and dunking with chips (homemade are are insane indulgence), crudité or perhaps just a spoon!
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Ingredients
- 2 Tablespoons vegetable oil
- 2 cups minced onions (white or yellow)
- 1/2 teaspoon sugar
- 1 1/2 cups sour cream
- 2 1/2 teaspoons low sodium soy sauce
- 3/4 teaspoon garlic powder
Instructions
- Add the oil to a large nonstick sauté pan set over medium heat. Once the oil is hot, add the onions, sugar, and a pinch of salt and cook, stirring, until the onions are caramelized, about 10 minutes.
- Set the caramelized onions aside to cool.
- In a medium bowl, stir together the sour cream, soy sauce, garlic powder, ½ teaspoon pepper and the cooled caramelized onions.
- Cover the dip with plastic wrap and refrigerate it until ready to serve.
Kelly's Note:
- For the best flavor, prepare the dip one day in advance and keep it refrigerated, covered with plastic wrap.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Fantastic! I used sour cream and créme fraîche. A shot of lemon juice, too. My first time using soy sauce. Came out perfect.
I’m so glad you enjoyed the recipe, Douglas!
Wow, thank you so much for the recipe. The family loved the freshness of this dip. I was worried at first, but once the onions were added!!! Yummy city!!
Woohoo!
Easy to make and way better than the package onion mix
I’m so thrilled you enjoyed the recipe, Donna!
Sounds really good! I think it would be excellent with chopped or minced green onion!!!!! What would be the right proportion?
Absolutely! You could stir in some sliced scallions right before serving. I’d start with 1 tablespoon then go up from there. Enjoy!
Maggi onion soup dip and reduced cream is life! I always make a recipe twice before sharing to check its not a fluke and this is 100% legitimate! Half the price for triple the flavour! Thank you so much! I love this SO much!
Woohoo! I’m so thrilled you enjoyed the recipe, Julia!
So, for decades I’ve made onion dip using soup mix. It was good, always a staple at events. Now I’ve entered into a new onion dip world!! This recipe is so delicious and so easy. Only variation I used was coconut amino instead of soy sauce. This will be my go to from now on.
I’m so thrilled you enjoyed the recipe, Jackie!
Great easy alt. to the package variety.
Added the sugar (brown was all I had) later in the caramelizing so didn’t need to be so careful about burning and 2 cloves real garlic minced. Dash of Montreal instead of the salt. Had no soy so added season salt instead and 1/3 cup of minced green olives with pimentos. I tasted it before the olives and it was delicious but wanted some color and more saltiness. Thanks for sharing!!
You are so welcome, Clark! I’m glad you enjoyed it!
Excellent! So tasty, thanks for sharing!
I’m so glad you enjoyed it, Kristin!
Perfect recipe. Much tastier than store bought and no chemicals! Also, tastier than onion soup mix. This is a keeper. Thank you for sharing the simple recipe.
So glad you enjoyed the recipe, Theresa!
This is an excellent and very easy recipe to make. I had inadvertently purchased a second tub of sour cream when it was on sale so I went looking for a recipe. I found this one and will look no further. Definitely a keeper. Works great with chips and vegetables.
I’m so thrilled you enjoyed the recipe, Don!
5 stars! This is the first time I’ve ever made dip from scratch and it was so easy and delicious.
Woohoo! I’m so glad you enjoyed the recipe!
Hi there! How long can this keep in the refrigerator once made? Thank you!
Hi Jenn! The dip will last about 3 days when stored in an airtight container in the fridge. :)