Ingredients:

  • 16 oz full-fat sour cream
  • 4 oz cream cheese, softened
  • 1 tbsp fresh lemon juice
  • 2 tbsp dried onion flakes
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp celery salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp cracked black pepper
  • 1 tsp dried parsley

Instructions:

  1. Place the 4 oz of softened cream cheese in the bowl and beat it until smooth and airy. Note: This prevents lumps later.
  2. Add the 16 oz of sour cream to the cream cheese. Fold gently until they are fully combined and until no white streaks remain.
  3. Pour in the 1 tbsp of fresh lemon juice. Note: The acid will slightly thin the mixture initially but will help it set later.
  4. Sprinkle the garlic powder, onion powder, celery salt, smoked paprika, and black pepper over the top.
  5. Fold in the 2 tbsp of dried onion flakes and 1 tsp of dried parsley.
  6. Stir briskly for 30 seconds until the mixture looks uniform and slightly glossy.
  7. Dip a small piece of a chip (or a vegetable) to check the salt level.
  8. Cover the bowl tightly with plastic wrap or a lid.
  9. Refrigerate for at least 30 minutes until the onion flakes are soft and the texture has thickened.
  10. Give it one last gentle stir before serving to redistribute any settled spices.