Garlic Onion Dip

Garlic and onion dip is a party favourite, a recipe that is so easy to make at home, and so much better than store bought. Want that perfect dip? Read on!

Garlic and onion dip

Light, bright and full of that moreish garlic goodness, this garlic onion dip is hugely popular in UK supermarkets. Perfect for dipping crisps and snacks or a healthier spread of crisp salad vegetables, it’s a Friday night favourite. But why buy it when you can make it better at home?

The secret to my garlic onion dip recipe is to grate the garlic and onion. This breaks down the cells and releases the juices, ensuring that the entire dip is infused with the flavour and there are no chunks of garlic and onion.

Don’t worry that it will be too powerful. You can adjust it to taste, and I’ve got a hint to temper the pungency on your breath too.

Why make garlic and onion dip

• It’s so easy!

• Deliciously moreish.

• Just everyday ingredients

• Scalable as a crowd pleaser

• Make in advance

Garlic and onion dip ingredients

• Sour Cream – Store/supermarket own brand is perfect, but choose one that is fairly thick. I prefer a regular full fat sour cream but you don’t have to. You can also use a vegan sour cream.

• Mayonnaise – Again, choose your favourite. I like a good thick creamy, full fat version, as I think that the flavour is better. Again, you can use vegan/egg free if necessary.

• Garlic – One small fresh clove, finely grated or minced through the garlic press.

• Onion – A wedge of regular white onion, finely grated or crushed in the garlic press.

• Lemon – For juice, to add a touch of acidity

• Parsley – I prefer fresh, but you can use dried if you want.

Helen’s Fuss Free Tip
If you don’t have parsley growing, buy a bunch from the supermarket. Stand it in a cup of water, cover it with a plastic bag and keep it in the fridge. This will keep it from going limp.

How to make garlic and onion dip – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Step One – Prepare the individual ingredients and as each is ready, add it to a bowl.

Garlic & onion – These need to be minced or grated. If you cut the onion up into smaller pieces, you can put it though a garlic press along with the garlic. Alternatively, use a fine microplane style grater for both.

Helen’s Fuss Free Tip

The garlic and onion need to be grated, minced for this recipe – you do not want chunks of them in your dip.

Parsley – Chop the parsley. I find the best way to do this is to pop it in a mug cut it up with a pair of sharp kitchen scissors.

Lemon – You only need a small squeeze of the juice, so you can do this with your hands rather than a juicer.

Pepper and salt – to season

Step Two – Mix it all up. Cover and leave in the fridge for an hour to infuse.

Step Three – Now taste your dip and season with pepper and salt to taste if necessary. If you find your dip a little acidic, you can mix in a little sugar to balance the flavours.

Serving suggestion

Serve your garlic onion dip with all your favourite party food. I like to offer a crudité platter, melba toast, or homemade tortilla chips.

You could also enjoy your dip with chips, onion bhajis, on a burger … with anything you like!

Variations

• Add different fresh or dried herbs to adjust the flavour to your taste. Try basil or tarragon for a hint of anise.

• Add a touch of chilli sauce, or chili flake to this onion garlic dip recipe for a little heat.

• Lighten it up with lower fat mayonnaise or sour cream, or substitute all the sour cream, and up to half the mayo with a good, thick, Greek-style natural yogurt. Keep some mayonnaise in the mix for the flavour.

Storage

Store your dip in an airtight tub in the fridge and eat within 2 days. I don’t recommend freezing your garlic onion dip, however.

Hints and tips

• If you don’t like your dips to taste too raw or find them too pungent on the breath, roughly chop up the garlic and onion, pop them in a sieve and then pour a kettle of boiling water over them. Then crush the garlic and onion to a paste in a pestle and mortar or pop into a mini chopper.

• Roughly dice and freeze leftover raw onion in an airtight tub. You can fry it from frozen.

• Leftovers can be used as pasta sauce. It is especially good with salmon.

FAQS

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