The easiest dips are the ones that ask you to dump everything into a bowl and give it a simple whisk. There’s little to no chopping necessary, no mashing required, and definitely no baking needed. For Sarah Marshall, the founder of the Oregon-based Marshall’s Haute Sauce, this sour cream and Funyun concoction is just that low-effort, high-reward dip.
This is the dip that Marshall turns to “if we are in a pinch to throw a quick appetizer together, whether we are at a lake or campground or I just don’t have time to chop and cook,” she says. The most energy you’ll expend making it is chopping chives (which you can easily do with kitchen shears if you don’t want to haul out a knife and cutting board) and crushing a bag of Funyuns that are then folded directly into the dip. If you don’t have any Funyuns, a finely diced shallot will provide that allium kick, too.
And just because it’s easy to throw together doesn’t mean the finished result is equally simplistic. Expect plenty of creaminess, onion-forward flavor, and a bit of zing from the combination of sour cream, hot sauce, and lemon juice. “If you want to get fancy,” Marshall advises, “top it with a bit of caviar to give it those highbrow-lowbrow vibes that impress a crowd.”
Sour Cream and Funyun Dip Recipe
Makes about 2¼ cups
Ingredients:
1 cup sour cream
1 cup plain yogurt
1 teaspoon kosher salt
¼ teaspoon finely ground black pepper
1 snack bag Funyuns, about 20 grams
¼ cup finely chopped chives, 1 teaspoon reserved for garnish
1 tablespoon Habanero Carrot Curry Marshall’s Haute Sauce (or your fave hot sauce)
1 teaspoon fresh lemon juice
Kettle-cooked potato chips
Black caviar for garnish (optional)
Instructions:
Step 1: Whisk the sour cream and yogurt in a medium bowl; season with salt and pepper. Set aside.
Step 2: Open the bag of Funyuns, leave them in the bag, and crush them into a coarse powder using a rolling pin or the bottom of a mug.
Step 3: Add the Funyuns powder, chives, hot sauce, and lemon juice to the sour cream and yogurt mixture; mix until well combined.
Step 4: Top with the remaining chives and optional caviar. Serve with potato chips.
Dina Ávila is a photographer living in Portland, Oregon.
Recipe tested by Ivy Manning
