Sour Cream And Onion Dip From Scratch Recipes

Steps:

• Place oil in an 8-inch skillet, and turn heat to medium-high. When it's hot, a minute or two later, add onion, salt and sugar. Cook, shaking pan occasionally, until onion browns, about 10 minutes.
• Pour onion and oil into a fine strainer; reserve oil in refrigerator for another use. Stir onion into sour cream. If time allows, cover and refrigerate for 24 hours. Serve with potato chips or raw vegetables.

Steps:

• In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

Steps:

• Chop the dried beef into bite-sized pieces.
• Mix all ingredients together.
• Let it, covered, in the fridge overnight.
• Optional: Just before serving, hollow out a loaf of rye bread. Tear the removed bread into bite-sized pieces. Pour dip into hollow in bread. Place torn bread around bread bowl to dip into bowl.
• Enjoy!

Steps:

• Add the mayonnaise, sour cream, mustard, garlic powder, onion powder, black pepper, salt and chives to a bowl. Mix together, and then cover and chill until ready to serve.

Steps:

• Heat oil in a saute pan over medium heat.
• Add onions and 1/4 teaspoons salt.
• Cook the onions until they are caramelized, about 20 minute.
• Remove from heat and set aside to cool.
• Mix the rest of the ingredients and then stir in the cooled onions.
• Refrigerate and stir again before serving.
• Serve with potato chips for dipping.

Steps:

• Heat oil in a large skillet over medium heat.
• Add onions and shallots and season with salt and pepper. Cook, stirring occasionally, until onions are softened and starting to turn a nice golden brown, 15 to 20 minutes. Reduce heat to low and continue to cook, stirring often to make sure the onions don't stick along the bottom of the skillet. Cook until onions are a deep golden brown and reduced by about half their original size, another 45 to 55 minutes. Resist the urge to turn up the heat to make them caramelize faster. It will lead to burning.
• Transfer onions and shallots to a cutting board and finely chop. Place in a large bowl along with sour cream, yogurt, lemon juice and garlic. Season with salt and pepper.
• Transfer to a serving bowl and drizzle with olive oil, season with pepper and sprinkle with chives.

Steps:

• Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool.
• Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.

Steps:

• Cut both ends off the yellow onion and cut evenly into 2 halves. Remove and discard skin. Place onion halves on a cutting board with cut-sides down. Make vertical slices against the grain, then turn and slice across the cuts to chop. Chop again if you'd like smaller pieces. You should have about 2 cups chopped onion.
• Heat olive oil in a large skillet over high heat. Transfer onion and salt into the hot oil. Cook until onions are deep brown in color, 7 to 8 minutes. Add shallots and red onions; stir and saute until they start to soften and sweeten, 3 to 4 minutes. Turn off the heat and stir in garlic and dried onion. Set aside to cool completely, about 20 minutes.
• Combine mayonnaise, sour cream, pepper, cayenne, and cooled onion mixture; mix until thoroughly combined. Cover and chill in the refrigerator for 4 to 12 hours, or overnight.
• Remove dip from the refrigerator and stir in green onions and chives. Taste and adjust seasoning. Transfer dip into a serving bowl and garnish with more green onions and chives to serve.