Quick Onion Dip
Quick Onion Dip- Skip the prepackaged mix, and make your own onion dip mix at home using spices from the pantry!
January 10, 2022 by Nicole Collins
They say necessity is the mother of invention.
And, that totally proves true with today's recipe.
I've always been a pretty habitual snacker. I'd much rather munch on a bunch of little things as opposed to eating a real meal like a grown up. I'm a sucker for snacking.
And, my snacking habits have only gotten worse with the extra time spent working from home. Between working two steps away from my pantry and being too incredibly busy to step away to make a proper meal, I've definitely become a professional snackaholic.
An intervention may be needed soon.
Anywho, I REALLY wanted some dip and veggies one afternoon. I had all the veggies, but I had no options for dip. No prepared salad dressings. No packaged mixes. Nothing. So, I started thinking about what I could pull from my spice shelf to mix into something creamy, and today's recipe was born.
So today, we're making Quick Onion Dip!
Think about that classic onion dip that you make with sour cream and a seasoning packet, and that's basically what we're making here. But instead, we're ditching the packet, turning to the spice shelf, and making a quick and simple homemade mix right with items that we already have on hand.
To give this dip the ultimate in onion flavor, we're using 3 types of onion spices! We need some dried minced onion, some dried chives, and some onion powder. Dried minced onion is one of my absolute favorite kitchen hack items. It's literally fresh onion that's been dehydrated and bottled up. So, when mixed with a “wet” ingredient, the onion reconstitutes, plumps right back up, and gives you that fresh onion texture and flavor without any extra prep work at all. I use it exclusively in my scrambled eggs now, and I'll use it exclusively in my onion dips from now on.
To supplement the onion flavor, we're going to add some garlic powder, dried parsley, and good ol' salt and pepper. The garlic powder compliments onion in a nice and savory way. The parsley adds a little color and earthiness. And, of course, salt and pepper are classic for seasoning.
In my opinion, these two bonus ingredients are what make this dip. We may be using them in small increments, but those “hmm” moments that they add to the dip are so important. First up, brown sugar. Whenever I'm caramelizing onions, I always add a pinch of brown sugar. The sweetness from the sugar helps to cut the sharpness from the onion while bringing out the natural sweetness of the onion. The other secret ingredient...worcestershire sauce. We're just using a tiny little splash of it, but the worcestershire helps to add the meaty, umami quality to the dip without having to add any beef flavoring to the mix. It really just ties it all together.
Once we have all of our spices and seasonings ready to go, we'll stir them all into some sour cream, then let the dip chill for about an hour to give the spices a chance to marry. And the end result is a rich, creamy, savory, oniony, absolutely incredible snacking experience.
To serve, you can have this onion dip with potato chips. You can have it with veggies. You can have it with crackers. You have so many options based on what kind of mood you're in. I tend to find myself doing a fridge driveby, and going straight from spoon to mouth.
Alrighty, folks! Whether you need a last minute party appie or the snacking bug bites you hard, this dip is sure to be the right answer.
Enjoy, and let's eat!
Quick Onion Dip
Serves: 1 cup Print
1 cup sour cream
1 tbsp dried minced onion
1 tsp dried chives
½ tsp onion powder
½ tsp dried parsley
½ tsp salt
¼ tsp brown sugar
1/8 tsp garlic powder
1/8 tsp pepper
1/8 tsp worcestershire sauce
potato chips, crackers, and/or veggies, for serving
Add all ingredients to a mixing bowl. Stir well to combine. Chill for at least one hour before serving. Serve with potato chips, crackers, and veggies. Enjoy!
*You could use regular or low fat sour cream for the recipe.
*Leftovers can be stored in the fridge for up to a week.
*This recipe is easily doubled to serve a larger crowd.