 Hey y'all it's Tammy with Colored Valley Cooks. If you're not a big cook and you want to take something really good to an office party or a family, get together for the holidays, making your own sour cream and onion dip is so easy and everybody will rave about it. This recipe is in our Volume 1 Cookbook. Now this recipe, it seems like why would you go to the trouble? Well let me tell you, you'll be glad you did. Something that you can have some company and they'll go for that onion dip and they're going to think wow this is delicious. Now if you can't get chives at your local grocery store, I got these at Publix, then just use some green onion and cut the green tips off of green onion. And you might want to sharpen your knife before you chop up your chives so that they're pretty. We're just going to chop them in small pieces and remember the recipe, the amounts are always at the bottom of the description post. You can also get chives in the dehydrated herb section too if you want to get them that way. We're going to get these in our bowl and we're going to chop up a little onion. You're going to use a sweet onion. If you can get a videa you can do that but now this is just a sweet onion so you're going to chop up an onion and get it in your bowl as well and when you chop your onion try and get it as diced as you can so you're not going to want big humps, small pieces so it's more like minced or diced onion. I don't go all the way through the onion and that way it stays attached on one side and it makes it easier and you also cut off a flat side too so that it stands up on your cutting board and that makes it easier so cut it as thin as you can and lots of times I don't worry about using the entire onion. I leave what's left at the bottom to save for other recipes like if you're making a roast or soup or whatever in that way or chili that way you've got some onion that you can use and you can use the easy part to chop so it doesn't hurt even if you did a good job to go ahead and try to chop it a little bit more. We're going to get these onions in there and then we're going to add a little garlic salt we're going to mix this up it's going to be really good. Okay now you're going to use garlic salt which I hardly ever use in any recipe but there are some recipes I do use it for most of the time I use garlic powder but this is good with garlic salt so you're going to add your garlic salt and then you're going to add your sour cream and what I do is I just put it right back in the same container and that way it's ready and you can just mark the top with a marker that it is onion dip and that way you don't get it out and put it in something else. It's really good to mix this up and use it in your cream potatoes too so if you got some extra in the refrigerator use it at night in your dinner dishes it's good and it's marinate a little bit and gets more of a flavor if you've had it mixed up overnight as well. So now what we do is we just put it back in our container and usually you have a little extra so we're going to eat the extra today me and Chris and we'll taste the extra and remember to mark your lid and remember it'll be good until the date on the container so go buy your sour cream date if you want to know how long to keep it in the refrigerator but it's going to get strong so remember that too you don't want to make it a month ahead or anything crazy. I'm a Lay's potato chips gal I love them and I actually like the low sodium ones better than these but now Chris loves ruffles so whatever kind you like bomb. It's really good fresh and remember it's even better the next day but it's delicious. Yo me I'm so easy. Now that's a burst of flavor in your mouth if you're on the date you might need a breath mint. Thanks for watching Colored Valley Cooks where we cook like momma did. Bye y'all love ya