My F&W
quick save (...)

Triple-Onion Sour Cream Dip

  • SERVINGS: Makes about 2 1/2 cups
  • FAST

Onion dip is an American classic. Instead of the typical box of onion-soup mix, this fresh version features crispy fried shallots, scallions and onion all folded into sour cream.

Plus: F&W's Appetizers Cooking Guide

  1. 3 cups canola oil, for frying
  2. 3 shallots, very thinly sliced (1 cup)
  3. 2 scallions, thinly sliced (1 cup)
  4. 1 onion, very thinly sliced (1 1/2 cups)
  5. 2 cups full-fat or light sour cream, or whole-milk plain Greek yogurt
  6. Salt and freshly ground pepper
  1. Set a strainer over a heatproof bowl. In a large saucepan, heat the oil with the shallots, scallions and onion and fry over moderately high heat, stirring frequently, until the onions are browned, 18 to 20 minutes. Carefully pour the onions into the strainer and shake off the excess oil. Spread the onions on a paper towel–lined plate to drain. Let cool for 5 minutes. Reserve the oil for another use.
  2. In another bowl, fold the onions into the sour cream; season with salt and pepper.
Make Ahead The dip is best eaten within 1 hour, but it can be refrigerated overnight. Serve With Thick-cut potato chips, pita chips, bagel chips or celery sticks.

Suggested Pairing

Crisp, refreshing Prosecco from Italy's Veneto region: NV Valdo Extra Dry.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.