Real Sour Cream Onion Dip Recipe (2024)

I don't find yogurt a particularly flavorful substitute for sour cream in a dip. I purée cottage cheese with a bit of milk (you can choose the fat content of each), and it makes a dip with a lovely texture, a nice tang, more protein and less fat than sour cream. Truly yummy!

This is great for low sodium diets. I triple it and use two parts yogurt to one sour cream.

I made a double recipe for a long weekend, and it got eaten so fast that everyone requested I make another batch. Used half sour cream, half Greek yogurt, and doubled the onions. So easy and absolutely delicious.

Bittman's Real Sour Cream Onion Dip won the taste test from our couple's bridge group. I served it and the Lipton's Soup and Dip Mix as a taste test. Each dip had over 24 hours in the refrigerator before serving with Pringles potato chips, carrots and celery.

This dip is very good but we found it was greatly improved by adding garlic and lemon juice. I've also thought about sprinkling some chopped fresh chives on top so I'll try that next time. Best served with kettle chips with sea salt and pepper... super YUM!Always a hit when we serve this at BBQ parties.

Storing this for 24 hours before eating is definitely key. The flavor intensified so much overnight. It was pretty bland when eating immediately after cooking.

I cooked 1 cup of onions until they were very dark brown. Added them to about 12 oz of full fat sour cream along with about 2tsp. roasted garlic and maybe 1/3 cup lowfat yogurt. Had a hand mixer out for another recipe so i ran that in the mix for a minute. Aged for about 18 hours. Sprinkled a few French's fried onions on the top. Delicious! Was consumed with great enthusiasm by all.

Does not need the sugar... I used two onions.

This was good! Also don't think it needs sugar. I used a mix of sour cream and fa*ge Total plain yogurt.

This is my go-to dip to for parties. I always get compliments when I bring it to a get together. I add a little bit of garlic towards the end of the cooking time and mix in some dried Italian seasoning to the sour cream. Letting it sit for 24 hours is a MUST. It'll leave your breath smelling dank but you really can't stop eating it. It's fabulous!

I will never use packaged onion soup mix again. I've made this for several gatherings and I suggest making a double batch because it's always one of the first things to run out at a party. I have used whole fat Greek yogurt in the place of sour cream a couple of times with good results.

Add some cream cheese and pulse in a food processor. It adds some nice thickness to the dip and a bit more tanginess than you get with sour cream alone. If you have any roasted garlic powder, it is also another nice add. Finally, I really like a bit of parsley in mine, it adds some color and complements the onion flavor well.

I make this several times each summer and it's always gobbled down. It also always takes more than 10 minutes to brown the onions on my electric stove top. Usually more like 20.

I thought it was OK but bland, and I used extra onion. A glug of Worcester sauce saved it.

I saw the recipe and made it right away. I followed it precisely and it came out great.I love Mr. Bittman's recipes and I rarely stray from his list of ingredients nor preparation instructions. Thank you for years of wonderful recipes.

Made this exactly as the recipe outlined but added one clove of minced garlic halfway through browning the onions. After combining everything I let it set overnight in the fridge, then served it topped with finely chopped chives. It was a hit. My next batch I’ll do maybe 3/4 cup onion to ramp up the flavor even more.

At least 5 people have asked me to send them the recipe because it’s soooo good. A few tweaks- I use 2-3 onions with at least one a red onion. Soooo goood!!!

The small amount of sugar aids in caramelizing the onions, it's not for sweetness. Saute on as low heat as possible for as long as possible. As Mollie Katzen in her Moosewood cookbooks states "cook onions til very, but not too, brown". They take on an almost ethereal taste that way. I saute extra, a full pan worth at a time, then after selecting out amount for the recipe, freeze the rest in Tbl size mounds for later. Future you will be glad for it. Yummmm.

I will add more onion next time. And, I thought it was bland so I added Lawry's Seasoned Salt. It was pretty good. Next time I'll add more onion and maybe roasted garlic per the other comments

I make this and I could eat this with a spoon. You need to caramelize the onions, which takes the sugar, not much but essential, and time on low heat. The dip must sit for 24 hours to blend the flavors.Trust me, this is a good recipe to keep in one's file.

This was a great and easy dip to make! I followed the recipe as written and as people say, it's quite bland at first, but once it has set for awhile in the fridge it totally changes and becomes very flavorful. For me the carmelized onion flavors came to the fore after only about 2 hours in the fridge.

Double onions

Don’t skip the 24 hour refrigeration! The dip has way more flavor and color after the wait.

More onions needed for flavor. half a cup is not enough.

Used ghee to cook onion Left in fridge for 48 hrs then used on baked potato Hard not to just eat with a spoon it is so good

Amazingly tasty simple recipe. Allowing overnight melding of flavors is key. Made for SB party and it was a big hit

Made this with 1/2 nonfat greek yogurt and 1/2 lowfat sour cream. The addition of citric acid (sour salt) gave it a huge flavor boost.

This absolutely slams. I cooked my onions low and slow with plenty of salt and took them off just before browning for a sweeter flavour (no added sugar was necessary!). I threw them into a mix of soured cream and creme fraiche as that's what we had and only added a dash or two of worcestershire. I wish I could've let it sit in the fridge longer, but giving it at least a couple hours to come together in the fridge was 100% necessary! Can't wait to make this again. So so easy.

A classic dip and so easy to make. I made it just as is but I did used my hand blender until smooth. Served it with baby carrots.

Made this twice. First time with white onions. I cut the pieces too large and took them out of the heat a little too late, so I had to throw it away. I tried again with sweet onions, and it was really good! I added sugar, but next time will skip it as it was a little too sweet. I also doubled the onion (used 1 cup, which was about 1 medium onion), and the flavor was really good!