Sour cream and garlic dipping sauce sour-cream-dip-450

The last time I made a dipping sauce using a dairy base was in September last year when I fried some fish fillets based on a recipe that Jamie Oliver did in one of his cooking shows. Since then, it’s been mostly a hurried-up garlicky mayo dip that accompanied our fried fish fillets because we always have mayo in the house but not sour cream or even all-purpose cream. But there was one last box of cream in the kitchen today and I used it to make a dipping sauce for the fried breaded tilapia fillets for dinner.

The trick to a tasty sour cream and garlic dip is to grate the garlic instead of chopping it. Grate it, and grate an onion too, and add all the juices as well. Waste nothing. It might sound like a lot of work for a dip but, believe me, you’ll get a dip that is smooth, no bits of garlic nor onion on your tongue and the juices mixed in will give the dip a deep and wonderful flavor that you’ll never get from commercial dips that come ready made in tubs. For even better control of the balance between saltiness and sourness, make your own sour cream. Use more — or less — lemon, lime or kalamansi juice to suit your taste. No more too salty or too sour or too bland dip.

Ingredients :

1 c. of cream
juice of half a lemon or lime or the equivalent amount of kalamansi juice
4 cloves (segments) of garlic
1/3 of a large white onion (cut it crosswise, explanation below)
salt to taste
freshly grated black pepper
a pinch of sugar
1 tsp. of chopped fresh mint

Make the dip:

Pour the cream in a bowl. Pour the lemon, lime or kalamansi juice over it and let stand for about 15 minutes without stirring. The cream will curdle and make it thickish.

Peel the garlic and grate.

For easier handling of the onion on the grater, do not cut off the end of the onion that holds the layers together. Just peel off the skin and hold the onion by the edge to grate it.

Add the grated garlic and onion — and don’t forget to include the juices — to the curdled cream. Season with salt and lots of pepper. Add a pinch of sugar — don’t think that the sugar is unnecessary because the little sugar will create a balance so that none of the individual flavors of the ingredients will overwhelm the others. I don’t know why this is so. I never included sugar in my dip before but, for some reason, after doing so, I realized that the dip was infinitely better. Finally, add the chopped mint and give the dip a final stir.

For best results, chill the dip before use. Keep any unused or leftover dip in a tightly covered container in the fridge. It will keep for a few days.

Share it!
Share on Pinterest


  1. Ebba Myra says

    Connie, tried to grate the garlic before (yung elephant type para mas malaki ang hawakan), pero yikes twice I scraped my fingers instead.. hehhe. So ginaya ko yung napanood ko sa TV, with the wooden mangkok na nabili ko sa SM, adding little rock salt, I “dikdik” the garlic, and then make circular mashing.. then I added some butter.. I was making some butter garlic spread kasi for the pandesal.. served toasted as a side for my spaghetti. Siguro mali yung grater ko.. ksi ginamit ko yung malaki ang butas..

  2. says

    ayt, thanks! Hehe. Good to hear that. nainis kasi si marc when I last used mint… I couldn’t find smaller portions sa grocery. I totally forgot about the left overs sa ref, ayun, natuyo lang :D

  3. billy says

    thanx for this info:D
    gumawa kasi ako ng calamares and i think ung sour cream garlic ung masarap na dip:D

    thanx thanx..
    yikes sna masarap 2ng ginawa ko.. haha..
    first time ko 2:D

  4. Laarni says

    hi i am addicted to ur website considering m supposed to be reviewing now for the medical board exam haha, i just love your recipes, m just wonderin if you have a simple recipe of a salsa fit for grilled dishes (beef or pork) cause i am used to simply using tomatoes, onions and green mango, what is the best herb to add? thank you!

  5. ning says

    thank you connie….. i learned a lot…. please continue posting your recipes sobrang galing! i will try the garlic dip….

Commenting Guidelines

1. Read the post carefully before asking questions.
2. Stay on topic; this is not an "anything goes" forum.
3. If you're on a recipe page and you want to substitute an ingredient or a procedure, please don't ask if it will work. I cannot make a guess about something I have not tried.
4. Self-promotion is not allowed. You will be blacklisted and your comment will be deleted.

Leave a Reply

Your email address will not be published. Required fields are marked *