This 5-Minute Salad Dressing Makes Salads Taste Like Sour Cream and Onion Chips

I’m nothing if not a snacker, and while they aren’t my everyday choice, sour cream and onion potato chips are definitely one of my favorite snacking guilty pleasures. They’re easy to reach for and no matter whether they come in a tube or a bag, with ruffles or without, you know they’re going to be good.

While it’s not uncommon to find a variety of recipes out there inspired by the beloved chip flavor, I never thought to bring the sour cream and onion vibe to a salad until I had an unforgettable appetizer at one of Montreal’s most beloved restaurants, Joe Beef. There, they served whole, bitter chicory leaves with a dippable, whipped cheese that was infused with garlic and chives. The combination of crunchy leaves and chive-y cheese came together and tasted almost exactly like sour cream and onion chips. I knew that the second I got home, I would be recreating that delicious combo.

My homage swaps fresh cheese for sour cream, relies on dried spices from the pantry along with a hit of fresh lemon and plenty of fresh chives. It’s a thick dressing that can be adjusted depending on how it’s used (more on that below). It’s an easy and fun way to make just about anything taste like your favorite potato chips.

Uses and Serving Suggestions

Thanks to the sour cream base, the texture of this dressing sits somewhere between a dip and a thick-but-pourable salad dressing. In my opinion, this makes it incredibly versatile and great for meal prep, so here are some ideas for how to use it.

I love keeping it thick and tossing it with sturdy lettuce (especially bitter ones!) like radicchio, romaine hearts, chicory, or kale, or using it in hearty grain salads with roasted vegetables, shredded chicken, and toasted nuts.

This dressing also makes a great sandwich spread, dip for various crunchy vegetable sticks (celery, cukes, and carrots especially) or ruffled chips, or a creamy bed for roasted or grilled vegetables (especially broccoli and potatoes).

You can thin it out as much as you like, but if you notice it getting too sour and lemony, just start using water to thin it out and re-season as you go. Once it’s thinned out, use it as desired for any softer salad leaves like arugula, spinach, or mesclun.

How to Make My 5-Minute Sour Cream and Onion Dressing

To make about 1/3 cup dressing (4 to 6 servings), you’ll need:

Prep Time: 5 minutes

• 1/2 cup sour cream
• 1/4 cup finely chopped chives
• 1/2 lemon, juiced (about 2 tablespoons fresh juice), plus more as needed
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste

In a small bowl, combine the sour cream, chives, lemon juice, onion powder, garlic powder, salt, and pepper. Whisk to combine. If you want a thinner dressing, add more lemon juice or a splash of water. Taste and season as desired with more salt and pepper. 

Use the dressing immediately as desired or store in a jar or other airtight container in the fridge for up to 3 days. The dressing may thicken as it chills, so whisk well and thin out as desired, seasoning with more salt and pepper before serving.

Swaps and Substitutions

Even with so few ingredients, this sour cream and onion dressing has some room to play around with whatever you’ve got on hand. Here are my suggestions if you need a starting point:

• No sour cream? Use creme fraîche (my favorite), or a mix of plain Greek yogurt and mayonnaise.
• No fresh lemon juice? Use red wine vinegar, sherry vinegar, or rice vinegar.
• No fresh chives? Use thinly sliced scallions or even dried chives if you have them.
• Craving more sharp garlic? Skip the garlic powder and grate a fresh clove of garlic into the dressing instead.
• Want more savory flavor? Add a dash of Worcestershire sauce and/or a bit of Dijon mustard.