Cultured Dairy Onion Dip


Most of us have eaten onion dip either at a family function, potluck, or picnic. It is often made simply with a packet of seasonings and either sour cream or mayonnaise, or a combination of the two.

But many packet seasonings contain monosodium glutamate, a neurotoxin. If they don’t contain MSG then they might also contain fillers like maltodextrin or cellulose or something else that doesn’t even resemble an ingredient you would find in your pantry.

Fortunately you can make a delicious onion dip with simple ingredients you probably already have in your pantry. Using cultured dairy as the base will provide nutrition you can’t find in store-bought sour cream or mayonnaise.


  • 2 cups cultured dairy (any combination of sour cream, yogurt, kefir, yogurt cheese, or kefir cheese that creates a very thick base)
  • 2 tablespoons olive oil or butter
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon sea salt (or more to taste)
  • 1/4 teaspoon pepper


Heat a skillet over medium heat and add oil or butter. Sauté for 10 to 20 minutes, or until the onions have caramelized. Add garlic and sauté one more minute.

Remove from heat and allow onions to cool to room temperature. Once cooled, combine with all other ingredients. Taste for seasoning and add salt if necessary.

Refrigerate for several hours and then serve, stirring before serving if any separation occurs.

Cultured Dairy Onion Dip

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