Why buy store-bought dip when homemade is so much better
Sour Cream Onion Dip
- 2 tablespoons Extra Virgin Olive Oil
- 1 Yellow Onion (thinly sliced)
- 1 Clove Garlic (minced)
- 2 cups Sour Cream
- Kosher Salt
- Heat the Olive Oil in a nonstick skillet over medium-low heat. Add the Onions and Garlic and a generous pinch of Salt and look very low until caramelized, about 30 minutes. Let the Onions cool slightly, and transfer to a food processor. Pulse a few times until Onions are a chunky purée, then add the Sour Cream, pulse until it comes together, and scrape into a serving bowl. Serve immediately or chill and serve.