Sour cream is one of my favorite loves. I have a milk protein allergy, which means I can’t have cow milk or cheese, but I can have the butter and cream. Think curds and whey. Whey, no way. Curds, all day. I found out about this allergy when I was 8. And at the time there were not all the amazing milk substitutions that there are today, like nut milks, goat cheese or sheep cheese. All of which I can perfectly have. Thank goodness.

So basically I grew up with no dairy at all, except what I call rice milk 1.0, which basically tasted like dirt. I was, however, really popular come Halloween, when I would trade all my chocolate candies for Smarties. Not the best trade for me, but everyone else was happy to eat my Snickers for me.

Enter current day. Now it is much easier to avoid the dairy sensitivities that so many of us face, and focus on the good stuff. For me, that is sour cream. Now if you are lactose intolerant, sour cream is probably not your friend, but if you either have a milk protein allergy or sensitivity, sour cream might be your ally. Our bodies are all so unique, so I understand it’s different for everyone. Luckily for myself, and my 8 year old self who never got to eat Snickers on Halloween, I can eat sour cream and butter all day long. This dip celebrates exactly that, and it only takes a few ingredients to make. Green onions, yellow onions and dill.  Two of which grow in my summer garden. I cook this recipe with beef broth normally, but if I am making for a party, I tend to use vegetable broth to honor my vegetarian friends and their love for this dip. Please enjoy, and sorry in advance for your newest addiction. 

The Palette. Sweet white onions, green onions, dill, sour cream. Not pictured, beef or vegetable broth, thyme, garlic powder, sugar and worcestershire sauce.

The Palette. Sweet white onions, green onions, dill, sour cream. Not pictured, beef or vegetable broth, thyme, garlic powder, sugar and worcestershire sauce.

Old School French Onion Dip

Makes one bowl. Perfect with a bag of potato chips. Serves 4-6.

  • two white onions, diced.
  • 1 c sour cream
  • 1/2 c plain unsweetened yogurt. I prefer goat yogurt.
  • 1 T butter
  • 1/2 c beef or vegetable broth
  • 1 T sugar
  • 1 t dried thyme
  • 1 t garlic powder
  • handful of dill, chopped.
  • 2 green onions, chopped.
  • salt and pepper to taste.

Melt butter in large fry pan on medium high heat. Add onions, sugar, thyme, garlic and a nice pinch of salt. Sautee for 5 minutes. Add in broth and increase heat to high. Bring it a boil. Once boiling, reduce heat to medium heat. Let cook for 30-45 minutes. Stirring once every 5-10 minutes. You can really let the onions do there thing and cook something else, or drink a glass of wine. It’s good to let the onions cook in the broth and to get a little crispy.

Once onions are deliciously caramelized, meaning the broth is cooked out, pull from heat and let sit for 5 minutes.

Mix sour cream and yogurt. Add in onion mixture. Mix in dill and green onions. Season with salt and pepper. Garnish with any extra dill and green onion if you have it.

I recommend refrigerating over night if possible. It makes all the flavors come together amazingly. Also if you make in the morning and serve later in day, that works well too.

 

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