Makes 1 pint
1 envelope dry onion soup mix
2 cups sour cream
1. Mix together and let stand for an hour before serving with a variety of raw vegetables.
It’s time to up the ante on this dip! Instead, sautee thinly sliced onions in your choice of oil (mine, organic coconut oil) until caramelized over medium low heat, then when almost done, add three smashed cloves of garlic, a hit or two or three of Worchestershire Sauce, a dash of Rooster Sauce, a pinch of salt and take off the heat to sit until cooled. To a blender or food processor, add the onion mix and equal parts of sour cream and plain Greek yogurt. Puree. Let sit in the fridge to meld the flavors for at least an hour. Serve with potato chips. Enjoy.
Susan, thanks for that wake-up call. The recipe is from an article I wrote: Dining Through the Decades: 100 Years of American Food. It was supposed to be emblematic of the kind of foods American went for in the ’50s. Somehow I never linked the recipe to the article. But I love your amped-up version.
David, thanks for posting this. I grew up eating this dip in SoCal, but now when I call it “California Dip” people look at me like I’ve grown another head. It’s nice to know I wasn’t imagining it. I’m absolutely going to try Susan’s version.
Of course you’re not crazy, SandyToes. We all called it California Dip!
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