Sour Cream and Onion Dip
Tortillas are a great alternative snack for the movies at home, or simply as an afternoon crunch. While I absolutely love tomato salsa with tortillas, I also enjoy Sour Cream and Onion Dip too. It’s easy to make, less of a mess to clean up, and it tastes great after chilled. A little taste introduces the sharp sourness that mellows out into the creaminess of the sour cream and ends with the subtle aftertaste of onion and garlic flavours. Just yummy!
It can also be kept in the freezer to last longer than freshly made tomato salsa.
Sour Cream and Onion Dip Recipe
The main ingredients for this Sour Cream and Onion Dip are sour cream, onion powder, garlic powder, lemon juice, salt and sugar. The sour cream carries the flavours infused by the seasonings, whilst providing the creaminess that goes so well with tortilla chips.
I like to purchase the sour cream that comes in its own container with a re-sealable lid as the container doubles up as its storage container. Once the sour cream and all its seasonings have been mixed, the dip goes back into the container and into the fridge/ freezer to chill.
The two herb powders, onion powder and garlic powder, lends their bold flavours to the mild sour cream. They are usually hidden in the aftertaste; presenting a lovely mix of sweet onion and savoury garlic. They make the dip so appetising, my family keeps coming back for more.
I’ve used the powder version (fully dried or flakes work as well) as opposed to fresh onions and garlic to reduce the water content as much as possible. This helps maintain the creaminess of the Sour Cream and Onion Dip while lengthening its self-life too. If these ingredients are not available, it’s possible to use finely smashed/ blended versions of onions and garlic as substitutes to even out the taste and prevent lumps in the dip.
Lemon juice increases the tanginess of the sour cream, making it nice and tart on the first bite. This also cuts the richness of the cream and savouriness of the onion and garlic powder. Tying all these flavours together for a delicious and well-combined taste is sugar. Less sugar can be used as well if a stronger sour cream, lemon, onion and garlic taste is preferred.
Lastly, I personally find that crisp tortillas are the best with this dip. I tend to go for tortillas with muted flavours, like cheese or original seasonings, to better enjoy the dip itself.
Making the Sour Cream Dip
Juice the lemons and strain the seeds and pulp. We only want the liquids so that our sour cream dip will be smooth and creamy. About 3 tablespoons are used for this recipe, as I really like that extra tang from the lemon. Set aside the lemon juice for now.
Next, empty the sour cream into a large mixing bowl, scraping down the sides with a spatula. As mine has settled in the container, it comes out very cleanly.
Add in all the seasonings to the sour cream: garlic powder, onion powder, salt, sugar, and 2 tablespoons of lemon juice at first. With a whisk or spatula, slowly and carefully mix them until well incorporated.
I used a spatula first to press all the seasonings, especially the powdered seasonings, into the sour cream. This helps them stick better, and sink into the cream. It also assists in changing the firm sour cream into a more mushy texture. However, it doesn’t help distribute the flavours evenly all the way through; which is why a spoon would work better definitely, but a whisk is the best.
Once the sour cream is smooth and creamy, give it a taste. It should have the light taste of sour cream, followed by the tart sharpness of lemon juice, before mellowing out into a salty, sweet onion and garlicky aftertaste. Adjust as needed. After any adjustments are made (I added in 1 more tablespoon of lemon juice for extra tartness), whisk until well incorporated and combined.
Additionally, the sour cream and onion dip can be dressed with chopped greens such as coriander or spring onions if preferred. My family enjoys it as-is, so the garnishings are withheld. Mix until well-distributed.
My sour cream’s consistency is now a little runny, but it is alright. As it will be served chilled, the texture will firm up a little in the fridge. Transfer the sour cream and onion dip into the sour cream’s original container, and close tightly. Leave it in the fridge to chill for about 2-3 hours, or for 1 hour in the freezer.
When it’s time to serve, pour some sour cream dip into a dipping bowl, and optionally, garnish with some fresh mint. Serve alongside some bought tortillas, or freshly made ones. Today I have some cheese flavoured tortillas for my afternoon snack.
This Sour Cream and Onion Dip smells lovely! There’s an inviting light fragrance of citrus. Taking the first bite, the first thing that hits is the crunch of the tortilla and sharpness of the lemon juice, softening into the smooth sour cream before disappearing with a salty-sweet taste of onion and garlic. This is definitely the perfect snack for a family movie session.
Consume within a few hours, or within 2 days if kept in the fridge. This Sour Cream and Onion Dip can last up to 3 weeks in the freezer (maybe more too, but it doesn’t last that long in my household!). When frozen, let it thaw for 10 – 20 minutes at room temperature, or overnight in the fridge before serving. Alternatively, it can be enjoyed similar to frozen sorbet, scraping the frozen surface with the tortilla chips too.
Sour Cream and Onion Dip
- Hand Whisk
- Silicone Spatula
- 210 g sour cream
- 3 tbsp lemon juice
- 1 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp sugar, granulated
- 1/4 tsp salt
- Add all the ingredients into a mixing bowl.
- Whisk until smooth and well-combined.
- Transfer into a resealable container.
- Chill in the fridge for 2-3 hours, or in the freezer for 1 hour.
- Pour into a dipping bowl and serve with tortilla chips.
- Keeps in the fridge for up to 2 days.
- Keeps in freezer for up to 1 week. Thaw out for 20 minutes at room temperature, or overnight in the fridge before serving.