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Homemade Sour Cream and Onion Dip

Time 15 minutes
Yields Makes about 1 1/4 cups
Homemade sour cream and onion dip made by Genevieve Ko.
(Genevieve Ko / Los Angeles Times)
1

Spread the onion in a thin, even layer in a small skillet. Sprinkle with salt, then add enough oil to just cover the onion (about ¼ cup). Set over medium heat and cook, stirring occasionally, until the onions are evenly brown, 7 to 8 minutes. Remove from the heat and pour into a fine-mesh sieve set over a bowl.

Save the oil to use for the tastiest scrambled eggs or sauteed vegetables.
2

Transfer the onion to a medium bowl and add the sour cream. Stir well until evenly mixed, then season to taste with salt. The dip tastes better if you refrigerate it overnight.

Variations:
Sweeter Sour Cream and Onion Dip: Sprinkle ¼ teaspoon granulated sugar over the onion after you sprinkle with salt. Proceed as above.
Make Ahead:
The dip can be refrigerated in an airtight container for up to 5 days.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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