Ingredients:

  • 16 ounces Full-Fat Sour Cream (450g)
  • 1 tablespoon Dried Onion Flakes
  • 2 tablespoons Fresh Chives, finely snipped
  • 1 tablespoon Fresh Parsley, finely chopped
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Fine Sea Salt (or to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper (or to taste)
  • 1/2 teaspoon Worcestershire Sauce
  • 1 teaspoon Freshly Squeezed Lemon Juice

Instructions:

  1. Prepare Flavour Base: In a small, separate bowl, briefly combine the dried onion flakes and the sour cream. Let this sit for 5 minutes to allow the flakes to soften slightly.
  2. Combine Ingredients: Add the chives, parsley, garlic powder, onion powder, salt, pepper, Worcestershire sauce, and lemon juice to the sour cream mixture.
  3. Mix Thoroughly: Gently fold all ingredients together using a rubber spatula until just combined. Be careful not to overmix.
  4. Taste and Adjust: Taste the dip. Add more salt or pepper as needed.
  5. Chill (Crucial Step): Transfer the dip to an airtight container or cover the bowl tightly. Refrigerate for a minimum of 1 hour, but ideally 4 hours or overnight, to allow flavours to fully meld.
  6. Serve: Give the dip a final gentle stir before serving cold alongside your favourite crisps or vegetable sticks.