Garlic and Onion Dip Recipe

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Scooping garlic onion dip with a savoury snack.

5 from 6 votes

One of the UK's favourites, this garlic onion dip is good with everything from crisp crudités to a plate of chips.

Servings: people

Author: Helen Best-Shaw

Prep Time5

Ingredients

1/8 small onion
1 small clove garlic
1 tbsp parsley - chopped
120 g sour cream
60 g mayonnaise
1 tsp lemon juice
pepper and salt
½ tsp sugar - optional

Metric - USA Cups

Instructions

First, grate or crush the onion and garlic. Chop the parsley and put all the ingredients in a bowl.
1/8 small onion, 1 small clove garlic, 1 tbsp parsley, 120 g sour cream, 60 g mayonnaise, 1 tsp lemon juice
Mix until well combined. Then cover and leave in the fridge for an hour for the flavours to infuse.
Taste and if necessary, season with salt and pepper. If you find the dip too acidic, stir in a pinch of sugar to balance it.
pepper and salt, ½ tsp sugar

Notes

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. You can fry it from frozen.

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

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.