How to Make Onion Dip

Making a Simple Onion Dip

Measure out the sour cream, and put it into a small bowl. You can use nonfat, low fat, or regular.

Add the dried onion, onion powder, garlic powder, salt, and parsley. If you can't find fresh parsley, use 1 teaspoon (15 grams) dried parsley instead.

Stir briskly until the herbs and seasonings are evenly spread throughout the sour cream. Be sure to scrape the bottom of the bowl every so often, so that the plain sour cream doesn't settle at the bottom.

Taste the dip and adjust as needed. You can dip the tip of a spoon into it, or you can taste it with a potato chip.

Leave the dip in the fridge, covered, for 1 hour. This will give the dried onion time to absorb moisture from the sour cream and soften. It will also give the herbs and seasonings enough time to release their flavors into the sour cream.

Serve with potato chips or vegetables, and refrigerate any leftovers. The dip will last in the fridge for 5 to 7 days.

Making a French Onion Dip

Peel the onion, remove the stems, and dice very, finely. If you dice the onion too coarsely, your dip will be too chunky.

Heat the onion, oil, and ½ teaspoon (2.5 grams) of salt in a medium-sized saucepan over medium heat. You are only using half of the salt for now. You will add the rest into the dip later.

Fry the onion until it turns golden brown, stirring every 20 seconds with a spatula. This will take about 20 minutes. The stirring will help the onion heat more evenly, and keep it from burning.

Remove the onion from heat and set aside for 15 minutes, or until it cools. If you are in a hurry, set it down in front of an open window or mini fan.

In a medium-sized bowl, mix the sour cream, mayonnaise, garlic powder, white pepper, and the rest of the salt. Stir the ingredients together until just combined using a spoon or spatula. To save time, do this just as the onion finishes cooling.

Add the cooled onion into the dip, and stir again. Be sure to scrape the bottom of the bowl every so often, so that everything mixes in together evenly.

Place the dip, covered, into the fridge for 1 hour. This will give the ingredients enough time to release their flavors and blend together.

Stir the dip again before serving. You can serve it with potato chips or vegetables. Refrigerate any leftovers, and eat within the week.

Making a Yogurt-Based Onion Dip

Peel the onion, cut off the stems, and chop it up very, finely. If you chop the onion too coarsely, your dip will be too chunky.

Heat the onion, oil, and ½ teaspoon (2.5 grams) of salt in a medium-sized saucepan over medium heat. You are only using half of the salt for now. You will add the rest into the dip later.

Fry the onion until it starts to caramelize, stirring every 20 seconds. This will take about 20 minutes. The stirring will help the onion heat more evenly, and keep it from burning. If the onions start to burn, add a splash of water.

Add the minced garlic, and fry for a few more seconds. The garlic is done when you can smell it. You can mince the garlic by dicing it very finely with a sharp knife, or by using a garlic press.

Remove the onion from heat and stir in the Worcestershire sauce and fresh thyme, if desired. You will need about two sprigs of thyme. You do not need to dice the thyme further; simply pull the leaves off, and add them to the pan.

Let the onion mixture cool. This will take about 15 minutes. If you are in a hurry, set it down in front of an open window or a mini fan.

Fill a medium-sized bowl with yogurt, then stir in the onion mixture. You can use nonfat, low fat, or regular Greek yogurt. When stirring, be sure to scrape the bottom of the bowl every so often, so that the plain yogurt doesn't settle at the bottom.

Stir in the salt and pepper, to taste, and taste before making any adjustments. If you'd like your dip more salty, add some more salt. If you'd like it more spicy, add some more pepper.

Consider refrigerating the dip, covered, for an hour before serving it. The longer the dip sits, the more the flavors will blend. You can serve it with potato chips or vegetables. Put any leftovers in the fridge, and eat them within a week. If serving the dip at a party, consider garnishing it with a sprig of thyme.

Finished.