You’ll Need:

• One tub of sour cream
• French onion soup stock powder: About 3 tablespoons per 100 grams of sour cream, so 15 tablespoons for a standard 16oz (500 gram) container
• Garnishes, if you wish

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First, dump your sour cream into a large mixing bowl. Then, measure in your onion soup powder. Mix until well-combined.

Let sit for five minutes to give the onion flavor a chance to permeate, then mix again and taste. If it doesn’t taste as strong as you’d like, add another scoop of powder and mix. Repeat until it reaches your desired flavor. Garnish with green onion or parsley, if you like.

This dip is delicious because it has a bit of crunch from the dried onion bits in the soup mix. It’s perfect for dipping whatever you want, but goes especially well with potato chips (think sour cream and onion flavor, but straight from the source), or cut-up veggies like carrots, cucumber, bell pepper, and celery.

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The post The Simplest Onion Dip You’ve Ever Seen appeared first on thedancingcucumber.com.

So, what were some of the top favorites during this decade? Let’s check them out!

Photo by Atharva Tulsi on Unsplash

Onion dip is now only ever seen on rare occasions at potlucks or Super Bowl parties, but it was a staple in many households during the 1960s. Sour cream, minced onions, and powdered French onion soup mix were the keys to making this crazy popular dip.

Swedish Meatballs

Exotic meals weren’t all the rage back in these days, but for some reason people really became enamored with Swedish meatballs in the 1960s. A beef stock gravy including sour cream was the key to differentiating the more traditional version of meatballs from these Nordic beauties.

TV Dinners

Although TV dinners were first introduced in the 1950s, they really took off in the following decade. A packaged frozen meal consisting of a main dish, a couple of side dishes, and a dessert became a cheap and convenient option for households that had less and less free time.

The post These 1960s Food Trends Were Once All the Rage appeared first on thedancingcucumber.com.

You’ll Need:

• One tub of sour cream
• French onion soup stock powder: About 3 tablespoons per 100 grams of sour cream, so 15 tablespoons for a standard 16oz (500 gram) container
• Garnishes, if you wish

View this post on Instagram

A post shared by Dream Boards (@dreamboardsco)

First, dump your sour cream into a large mixing bowl. Then, measure in your onion soup powder. Mix until well-combined.

Let sit for five minutes to give the onion flavor a chance to permeate, then mix again and taste. If it doesn’t taste as strong as you’d like, add another scoop of powder and mix. Repeat until it reaches your desired flavor. Garnish with green onion or parsley, if you like.

This dip is delicious because it has a bit of crunch from the dried onion bits in the soup mix. It’s perfect for dipping whatever you want, but goes especially well with potato chips (think sour cream and onion flavor, but straight from the source), or cut-up veggies like carrots, cucumber, bell pepper, and celery.

View this post on Instagram

A post shared by RealSweet Onions (@realsweetonions)

The post The Simplest Onion Dip You’ve Ever Seen appeared first on thedancingcucumber.com.

So, what were some of the top favorites during this decade? Let’s check them out!

Photo by Atharva Tulsi on Unsplash

Onion dip is now only ever seen on rare occasions at potlucks or Super Bowl parties, but it was a staple in many households during the 1960s. Sour cream, minced onions, and powdered French onion soup mix were the keys to making this crazy popular dip.

Swedish Meatballs

Exotic meals weren’t all the rage back in these days, but for some reason people really became enamored with Swedish meatballs in the 1960s. A beef stock gravy including sour cream was the key to differentiating the more traditional version of meatballs from these Nordic beauties.

TV Dinners

Although TV dinners were first introduced in the 1950s, they really took off in the following decade. A packaged frozen meal consisting of a main dish, a couple of side dishes, and a dessert became a cheap and convenient option for households that had less and less free time.

The post These 1960s Food Trends Were Once All the Rage appeared first on thedancingcucumber.com.