I don’t know about you, but some evenings I just want to curl up with a big pile of potato chips (or potato wedges), and a bowl of dip. And because I don’t often have a ready-made dip on hand, I like to have a few easy dip recipes up my sleeve for these occasions. The one I reach for most often (probably because I almost always have the ingredients on hand) is this Quick and Easy Sour Cream and Onion Dip.
What makes this onion dip extra quick, is the green onions. Most onion dip recipes call for caramelized onions—and caramelizing onions is a process I rarely have time for, especially on evenings like these when all I want to do is to curl up on the couch and throw something on TV. I want my dip, and I want it now-ish.
What you’ll need to make this recipe
Sour cream – Full fat is always best, but you can lighten it up if you prefer. Greek yogurt (or strained yogurt) works really well too!
Green onions – AKA scallions, AKA spring onions. These are the onions of choice for this dip recipe because they offer a fresh, grassy, oniony flavour and don’t require much cooking.
Onion powder – The concentrated onion flavour in onion powder is a must. It’s one of the reasons store-bought dips are so flavour-packed.
Garlic – Fresh garlic gives this dip a good punch
Garlic powder – Like the onion powder, garlic powder gives this dip a really rich, savory backbone. HEADS UP! We’re calling for garlic powder here, not garlic salt. There’s a big difference!
Celery salt – I like celery salt in place of regular salt in this dip. The hint of celery flavour provides some good depth.
Vegetable oil – To soften the onions and garlic
How to make this Sour Cream and Onion Dip
Making this dip couldn’t be easier. Here’s the step-by-step:
Step 1 – Chop the green onions and the garlic finely.
Step 2 – Heat a small frying pan over medium heat, and add the oil. Then add the chopped garlic and green onions and stir/cook for 30 seconds or until they become aromatic.
Step 3 – Remove the pan from the heat and add the powdered ingredients. Stir well to combine, then set aside to cool.
Step 4 – Once cooled, add the sour cream to the onion and garlic mixture and stir very well to combine. The dip is ready to eat immediately, but it’ll taste even better after 20-30 minutes in the fridge.
What goes well with this sour cream and onion dip?
Ohhh so many things. I love mine with Crispy Oven-Baked Potato Wedges, but potato chips, veggie sticks are perfect with this dip too. Try it on your next veggie plate, or heck—add it to your arsenal of baked potato toppings!
You can store your Sour Cream and Onion Dip in a well-sealed container in the fridge for up to 5 days. I wouldn’t recommend keeping it much longer than that, and I wouldn’t recommend freezing it either. This is more of a make it – eat it kinda recipe.
Frequently Asked Questions
Can I use chives in place of the green onions?
Sure! But it’s important to note that chives have a much milder flavour than green onions, so you should probably double the quantity. And because chives are so tender, they might only take 10-15 seconds in the pan before they soften significantly, so you might not need to wait the whole 30 seconds!
Can I use Greek yogurt instead of sour cream?
Yes indeed. Greek yogurt is nice and thick, so it’ll make a nice thick dip. If you want to use regular yogurt, like homemade Instant Pot yogurt, for example, you’ll get the best results if you strain the yogurt first to remove some of the liquid.
Can I make a vegan version of this?
Absolutely. Just use plant-based sour cream instead of regular sour cream!
I don’t have celery salt. Can I use regular salt?
Yep—totally. The celery flavour is very mild in this dip and is not crucial. Regular salt will work well too. Just start with ¼ teaspoon and add more if needed.
If you love this dip, check out some of my other dip and dressing ideas!
- VIDEO: 5 Yogurt Dips
- VIDEO: 3 Tahini Dressings
- White Bean Hummus Recipe
- Zucchini Miso Butter (technically a spread, but totally dippable)
- 1 teaspoon oil
- 4 green onions (scallions)
- 1 juicy garlic clove
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 250 ml sour cream
- Chop the green onions and the garlic finely.
- Heat a small frying pan over medium heat, and add the oil. Then add the chopped garlic and green onions and stir/cook for 30 seconds or until they become aromatic.
- Remove the pan from the heat and add the powdered ingredients. Stir well to combine, then set aside to cool.
- Once cooled, add the sour cream to the onion and garlic mixture and stir very well to combine. The dip is ready to eat immediately, but it’ll taste even better after 20-30 minutes in the fridge.