Fire-Roasted Sour Cream & Onion Dip

Debney
6 days ago
3 min read

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This fire-roasted sour cream and onion dip is built around one idea: letting properly cooked onions carry the flavor. Cooking the onions whole until completely soft concentrates their natural sweetness without needing sugar or shortcuts. Blended into a tangy sour cream base and finished with crunchy fried onions, this is a simple dip that eats bigger than it looks.

Instead of caramelizing onions in a pan, the onions here are roasted whole directly on coals or in a hot oven. The skins blacken, the inside steams, and the onion collapses into itself. That process creates depth and sweetness without bitterness or heaviness, which is exactly what a cold dip needs.

The dip itself stays restrained. Sour cream and Greek yogurt provide richness and tang, garlic stays subtle, and chives keep things fresh. Texture comes from contrast: smooth dip, blistered chips, and crisp fried onions on top. It’s familiar, but intentional.

WHAT YOU'LL NEED (scroll to full ingredient list)

DIRECTIONS

STEP 1: ROAST

Place whole onions directly on hot coals and rotate every few minutes until fully blackened outside and completely soft inside, about 18–22 minutes.
The onion should collapse easily when pressed.
Rest briefly, then peel away all charred skins.
- Alternative: Place whole onions on a foil-lined sheet pan. Roast at 425°F, turning once or twice, until the skins are deeply browned and the onions are completely soft and collapsing when pressed, about 55–65 minutes. Peel away all charred outer skins.

STEP 2: BLEND

Roughly cut the roasted onions while still warm.
Season with about half the kosher salt and the black pepper.
Add onions to a blender or food processor with the garlic, Greek yogurt, sour cream, chives, and remaining kosher salt.
Blend until smooth but slightly textured.
Refrigerate at least 30 minutes before serving.

STEP 3: SLICE

Thinly slice the potatoes and immediately submerge them in cold water.
Soak for 30 minutes, then drain, rinse once more, and pat completely dry.

STEP 4: FRY

Heat neutral oil to 325–350°F.
Fry potatoes in batches until blistered and lightly golden.
Remove, season immediately with kosher salt, and drain on a wire rack.

STEP 5: BATTER

Whisk together flour, cold water, and kosher salt until just combined.
The batter should be thin.

STEP 6: FRY

Heat oil to 350°F.
Lightly batter the onion slices, shaking off excess, and fry until golden and crisp, 1–2 minutes.
Season immediately with salt and let cool on a wire rack., then break into small pieces.

STEP 7: FINISH

Spoon the chilled dip into a serving bowl.
Garnish with crispy fried onions, fresh chives, and a light sprinkle of smoked sea salt.
Serve with homemade kettle chips.

INGREDIENTS

Makes 6-8 servings

KETTLE CHIPS

2–3 large russet potatoes
Cold water
Kosher salt
Neutral oil, for frying

FIRE-ROASTED ONION DIP

2 large yellow onions
3/4 tsp kosher salt, divided
1/4 tsp coarsely cracked black pepper
1 small clove garlic, finely grated
1/2 C Greek yogurt
1/2 C sour cream
2 TBSP fresh chives
Smoked sea salt (optional)

CRISPY FRIED ONIONS

1/2 large yellow onion, very thinly sliced
1/2 C all-purpose flour
1/2 C cold water
1/4 tsp kosher salt
Neutral oil, for frying

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