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Spicy Sour Cream Dip
Serves 4
10 mins prep
35 mins cook
45 mins total
Classic sour cream dip gets a makeover with a topping of sizzled spices for a flavorful Indian-inspired snack.
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For the sour cream base
For the spicy tadka
For the sour cream base:
Saute the aromatics: Set a heavy, medium-sized cast-iron pan or skillet over medium heat and add oil. Once hot, add the onions and garlic. Cook, stirring occasionally, for 8 - 10 minutes, until the onions are soft and translucent. Season with salt and pepper, and stir in the sugar.
Note: During this initial cooking, very mild, golden-brown edges are okay, but if you notice anything deeper in color, lower the heat. You can also add a splash of water to the pan to immediately reduce the heat if needed.
1 tablespoons canola oil½ medium onion1 ½ garlic clovesSalt and black pepper¼ teaspoon granulated white sugarCaramelize the onions: Reduce the heat to low, and cook the onions and garlic for 30 minutes. Stir occasionally, and adjust the heat as needed to prevent any burning.
At the end of the 30 minutes, onions should be deep-golden brown in color (but not burnt) and taste quite sweet.
Cool the mixture: Remove the mixture from the heat and transfer to a serving bowl. Let cool until mixture feels just slightly lukewarm, about 5 minutes.
Prep the scallions and lemon: While the mixture cools, thinly slice the scallions. Juice half of the lemon (you should have about 1 tablespoon of juice).
½ large scallion¼ lemonMix the base: Stir in the sour cream, lemon juice, and most of the sliced scallions (save about a tablespoon for garnish) into the onion mixture. Season with salt and pepper.
½ cup full-fat sour creamChill the base: Place the serving bowl, covered, into the refrigerator for 30 minutes (and up to 1 day) to allow the flavors to develop.
When ready to serve, take the dip out of the fridge and taste a spoonful. At this point, you can season again with salt and pepper.
Note: If the dip tastes slightly too "sweet", you probably need to add a little bit more salt or lemon juice, depending on your preference. I find those little adjustments make a huge difference in the flavor.
For the spicy tadka:
Just before serving, make the spicy tadka. This process happens really quickly, so to prevent burning, try to be attentive and don't walk away at any point here.
Set a small saute pan or tadka pan over medium-low heat and add the oil. Add the garlic, and cook for 1 - 2 minutes until it begins to sizzle.
½ tablespoon canola oil½ small clove garlicImmediately add the mustard seeds and cumin seeds, and swirl the pan to ensure even distribution.
¼ teaspoon brown or black mustard seeds¼ teaspoon cumin seedsOnce the seeds are sizzling, immediately remove the pan from the heat and stir in the chili powder.
¼ teaspoon kashmiri chili powderImmediately, pour half of the hot, sizzling tadka over the sour cream, and mix to combine thoroughly. Create a few swooshes at the top of the dip, and drizzle the remaining tadka on top.
Garnish with the reserved scallions, and enjoy!