Onion dip was a staple of every well-appointed ’90s party, served with redundant but umami-inducing Sour Cream and Onion Ridgies and copious amounts of soda. Dip after dip, our childhoods were seasoned with this salty savory goodness, but today you don’t see it as often.
Enter Bon Apetit’s new vertical, Basically, and author Molly Baz. Using the draw of nostalgia and riding the wave of Instagrammable food trends, she combined the appeal of onion dip into an actual dish that we’ll certainly be bringing to the next cookout we attend.
Baz used Yukon Gold potatoes to up the savory factor, and they add a buttery earthiness that sometimes russet potatoes don’t deliver. Just like the OG dip, sour cream and copious amounts of chives are added, but the recipe includes more direct aromatic alliums rather than the freeze-dried form—garlic, red onion and chives are all used to give that punchiness we love.
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If you’re not thinking about your Fourth of July strategy already, here’s a gentle reminder that it’s next week. @mollybaz did a really cool thing for you, and that is make a potato salad that’s covered in sour cream and onion chips, aptly named The Sour Cream and Onion Potato Salad. She is…a genius. Grab her recipe through the link in our bio. 📷: @chelsielcraig 🍴: @mpearljones
This is precisely the type of dish that can stand up to some herby CBD or added cannabinoids—or it can stand alone in the face of your ravenous munchies.
Check out the recipe on Basically, and never use the powdered stuff again. Until the next time you do, we won’t judge.