Seasoned Sour Cream w/ Onion and Garlic (No Mayo)

Seasoned Sour Cream w/ Onion and Garlic (No Mayo) - my fast and easy recipe for this dipping sauce is made with pantry staples and can be eaten straight away - no waiting!

The recipe I'm bringing you today is perfect for the upcoming holiday season. This Seasoned Sour Cream recipe can be used as a party dip, or a dipping sauce for fries, chips, or wedges, or as that little bit of something that elevates your potato side dishes like these crispy smashed chat potatoes to next level yum. So we've established that it's versatile, but it's also fast and easy AND most of the ingredients in this recipe are probably pantry staples you already have on hand so it's great for last-minute entertaining (keep reading for tips on storing dry spices and how I keep fresh lemons as a staple!).

Most recipes for seasoned sour cream need to be refrigerated for an hour before you serve them to allow the flavours to develop. With my recipe, there's no need to wait! Because we add the spices straight into the fresh lemon juice as the first step, they then dissolve and blend into the sour cream as soon as it's all mixed together.

This lavosh recipe would make a great accompaniment to this dip too.

Ingredients you will need for this recipe

• sour cream (I used low fat)
• fresh lemon juice
• worcestershire sauce
• garlic powder
• onion powder
• sweet paprika
• cayenne pepper
• parsley leaves
• fine salt
• fresh black pepper

*Please see the recipe card below for exact quantities and detailed instructions

How to make seasoned sour cream

1. Add lemon juice and worcestershire sauce to a large bowl.
2. Then add spices and chopped parsley and mix well.
3. Add sour cream to spice mixture.
4. Mix well to combine.

If you are wondering how I could include fresh lemon juice as being a "pantry staple"...well it can be if you store your lemons correctly! I always like to use fresh lemon juice rather than bottled, so they are a staple in my kitchen and here's how I do it.

What is the best way to store lemons

The best way to store lemons is in the fridge.

How long do lemons last in the fridge

Lemons (whole) should last for at least a month if kept in the fridge.

How to keep garlic powder from clumping

Next time you open a fresh jar of garlic powder, pop in one of those little silica gel/damp absorbing packs that come in your vitamin bottles. These keep dry spices like garlic powder and onion powder from getting damp and clumping.

Whenever I get a new bottle of vitamins, I take out the absorption packet and keep them in an airtight jar until I need one for my dry spices.

My top tips for making this recipe

• The reason this recipe doesn't need to sit to allow the flavours to develop is because we add the dry spices directly to the lemon juice in the beginning.
• I have used sweet paprika, but you could opt for smoked paprika if you like.
• Would you like this sour cream dip to be a bit more spicy? You can up the amount of cayenne pepper to give it more kick.
• If you don't have fresh parsley you could substitute it for 1 teaspoon of dried parsley.

Serving suggestions and ideas for add ins

• This seasoned sour cream is great for dipping your waffle fries into, or any kind of fries for that matter.
• Also an easy dip for chips, crisps (for my British readers), pretzels or crackers for your next party.
• Great on tacos, nachos or potato skins.
• Serve this with crispy, crunchy oven-baked chat potatoes, or drizzled over steamed baby potatoes.
• Swap out the onion powder for finely chopped chives (or use both!).

Watch the video showing how to make this recipe

Seasoned Sour Cream w/ Onion and Garlic (No Mayo)

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Seasoned Sour Cream w/ Onion and Garlic (No Mayo) - my fast and easy recipe for this dipping sauce is made with pantry staples and can be eaten straight away!

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Total Time: 5 minutes

Serving: 2 cups

Calories: 63kcal

Author: Lee-Ann Grace

Ingredients

MetricUS customary

• 500 g sour cream I used low fat
• 1 tablespoon fresh lemon juice
• 1 teaspoon worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sweet paprika
• ¼ teaspoon cayenne pepper
• 1 tablespoon fresh parsley leaves very finely chopped
• ½ teaspoon fine salt
• fresh black pepper to taste

Instructions

• In a large bowl, combine lemon juice (1 tbsp) and worcestershire sauce (1 tsp).
• Then add garlic powder (½ tsp), onion powder (½ tsp), sweet paprika (½ tsp), cayenne pepper (¼ tsp), fine salt (¼ tsp), a few grinds of fresh black pepper (to taste) and parsley leaves (1 tablespoon - very finely chopped) then mix well to combine.
• Add sour cream (500g) to the spice mixture and mix until well combined.

Notes

• The reason this recipe doesn't need to sit to allow the flavours to develop is because we add the dry spices directly to the lemon juice in the beginning.
• I have used sweet paprika, but you could opt for smoked paprika if you like.
• Would you like this sour cream dip to be a bit more spicy? You can up the amount of cayenne pepper to give it more kick.
• If you don't have fresh parsley you could substitute it for 1 teaspoon of dried parsley.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*