Make Ahead

Garlic Sour Cream Dip With Crunchy Onions

March  8, 2023
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Photo by Ty Mecham. Prop stylist: Alya Hameedi. Food Stylist: Adrienne Anderson.
  • Prep time 15 minutes
  • Cook time 40 minutes
  • makes 2 cups
Author Notes

My son Arthur and I love to get snuggled up and watch movies together. Of course, no movie night is complete without snacks! This time it’s roasted garlic and crunchy onions stirred together with fresh-tasting sour cream to make a decadent pairing with our favorite chips. A whole head of garlic may seem like a lot, but roasting it slowly mellows out the flavor and gives it a savory sweetness that brings out the tanginess of the sour cream. If you think of it, make this dip a day ahead and the flavors will meld together and become even tastier—that is, if you can resist eating it immediately. —Samantha Seneviratne

Test Kitchen Notes

This recipe is shared in partnership with Daisy. —The Editors

What You'll Need
  • Olive oil, for frying and drizzling
  • 1 head garlic
  • 2 sprigs fresh rosemary (or 1 tablespoon dried rosemary)
  • 1/2 large sweet onion, thinly sliced
  • 6 sprigs fresh thyme (or 1 tablespoon dried thyme)
  • 1 cup Daisy Sour Cream
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Finely chopped chives, for garnish (optional)
  • Your favorite chips, for serving
  1. Heat oven to 375°F. Slice the top ¼ inch off of the head of garlic (this is simply to expose the tops of each clove). Set the garlic on a piece of aluminum foil. Drizzle with olive oil and top with rosemary. Close the foil over the garlic tightly. Set the garlic on a baking sheet and bake until the cloves are soft and brown, about 40 minutes.
  2. Meanwhile, set a medium skillet over medium-high heat with 1 inch of oil. Add the onions to the cold oil. Let the onions cook slowly until deep golden brown, stirring occasionally, about 20 minutes. In the last minute of cooking, add the fresh thyme sprigs to the skillet. If you’re using dried thyme, wait to add until the onions are fully cooked, then remove from heat and stir to incorporate.
  3. Using tongs, remove the onions and thyme and set them on a paper towel-lined plate. Press a few sheets of paper towels over top and blot the onions and thyme a bit. Let them cool completely. Finely chop the onions, reserving 2 tablespoons for garnish
  4. To serve, add the sour cream to a medium bowl. Squeeze all of the cooked garlic into the sour cream and add the chopped onions. Pull off the thyme leaves and add them to the sour cream mixture, as well. Stir thoroughly to combine. Season to taste with salt and pepper, and garnish with chives. Serve with chips.
  5. Make-ahead note: This dip can be made up to 1 day ahead and stored in the fridge; wait to add the garnish until right before serving.

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