Recipe

Creamy Dip Recipe

A creamy, tangy dip with a savory onion kick. Perfect for chips, veggies, baked potatoes, and any snack situation that needs comfort fast.

By Matt Campbell

•

4.8

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This is the dip I make when I want something that tastes like a throwback, but not like it came from a packet. It is creamy, a little tangy, and loaded with that cozy onion and garlic vibe that makes you keep “just checking” the bowl with another chip.

It is also wildly flexible. Serve it with potato chips, pretzels, or veggies. Spread it on a sandwich. Dollop it on a baked potato. Use it as a quick sauce for grilled chicken. The point is: once it is in your fridge, you will find reasons to use it.

Why It Works

Classic flavor, better texture: A sour cream and cream cheese base means it stays thick and scoopable, not runny.
Real onion payoff: A quick sauté turns raw onion sharpness into sweet, savory depth.
Balanced tang: A little lemon juice and Worcestershire keeps it bright so it does not taste flat.
Make ahead magic: About 15 minutes of effort, then the fridge does the rest. It gets better after a chill.

Pairs Well With

Storage Tips

How to Store It

Refrigerate: Keep in an airtight container for about 4 to 5 days, depending on ingredient freshness. If it smells off or the texture looks weird, toss it.
Stir before serving: A quick stir brings it back to creamy if it tightens up in the fridge.
Make ahead: Best after at least 1 hour of chilling. Overnight is even better. Peak flavor is usually within the first 24 hours.
Freezing: Not recommended. Dairy-based dips can separate and turn grainy after thawing.

Pro tip

If the dip gets a little too thick after chilling, loosen it with 1 to 2 teaspoons of milk or buttermilk and stir until smooth.

Common Questions

Can I skip cooking the onion?

You can, but the flavor will be sharper and more “raw.” Sautéing takes the edge off and adds that homestyle, savory sweetness that makes this dip taste like it belongs on a snack table.

What if I do not have Worcestershire sauce?

Leave it out, use vegetarian Worcestershire, or swap in soy sauce for savory depth. Because soy is saltier, start with 1/4 teaspoon, taste, then add more if you want. A tiny squeeze of lemon can help mimic the brightness Worcestershire brings.

Does Worcestershire contain fish?

Often, yes. Many brands include anchovies. If you avoid fish, look for vegetarian Worcestershire or use the soy sauce option above.

How do I make it lighter?

Use Neufchâtel (light cream cheese) and swap sour cream for Greek yogurt. Start with half the lemon juice, then adjust to taste since yogurt is tangier.

Can I make it dairy-free?

Yes. Use dairy-free cream cheese and a thick unsweetened dairy-free yogurt or sour cream alternative. The texture depends heavily on the brand, so choose one that is known to be thick. You may need to adjust salt and lemon depending on how tangy your brand is.

How do I fix dip that tastes bland?

Add salt first, then a squeeze of lemon. If it still feels sleepy, add a pinch more garlic powder or an extra dash of Worcestershire (or vegetarian Worcestershire).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small skillet
Mixing bowl
Rubber spatula or spoon
Measuring spoons
Chef’s knife and cutting board

I grew up around the kind of snacks that show up in a big bowl, disappear fast, and somehow make everyone hover in the kitchen. This dip is my grown-up version of that energy. It is the one I make when friends “aren’t hungry” but still end up parked by the counter, talking with a chip in hand. I like it because it is unfussy, a little nostalgic, and it rewards you for tasting as you go.

Creamy Dip Recipe

(4.8 Reviews)

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins (plus chilling)

Servings 10

Ingredients

4 oz cream cheese, softened
1 cup sour cream
1/4 cup mayonnaise
1 tablespoon unsalted butter or olive oil
1/2 cup finely chopped yellow onion
1 small garlic clove, finely grated (or 1/2 teaspoon garlic powder)
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice (plus more to taste)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 teaspoon onion powder (optional, for extra “snack dip” flavor)
2 tablespoons chopped chives or parsley, plus more for topping

Optional add-ins: 1 to 2 teaspoons hot sauce, 1/2 teaspoon smoked paprika, or 2 tablespoons crumbled cooked bacon.

Instructions

Sauté the onion. Heat a small skillet over medium heat. Add the butter (or olive oil), then the chopped onion. Cook for 4 to 8 minutes, stirring often, until softened and starting to turn golden. Add the grated garlic (if using fresh) for the last 30 seconds. Remove from heat and let cool for about 5 minutes so it does not melt the dip base.
Build the creamy base. In a mixing bowl, stir the softened cream cheese until smooth. Add the sour cream and mayonnaise and mix until creamy and fully combined.
Season it. Stir in the Worcestershire, lemon juice, salt, pepper, onion powder if using, and garlic powder (if using).
Add the good stuff. Fold in the cooled onion mixture and the chives.
Chill. Cover and refrigerate for at least 1 hour so the flavors can settle in. Taste again and adjust with more salt or lemon juice. (Cold dip can taste flatter, so this second taste is where the magic happens.)
Serve. Spoon into a bowl and top with extra chives and a few cracks of black pepper. Bring on the chips.

Nutrition information is estimated.

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