Triple-Onion Sour Cream Dip

  • SERVINGS: Makes about 2 1/2 cups

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.

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  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.