Barbecue Dip

This cold barbecue dip blends sour cream and mayo into a thick, creamy base, then stirs in barbecue sauce for smoky sweetness and chopped green onions for a fresh, sharp bite. No cooking, no fuss. Mix, chill, scoop.

The barbecue sauce does all the flavor work here. Use one with real onion pieces in it for added texture. A sweet, hickory-style sauce gives you more of that classic smoky dip flavor, while a vinegar-forward sauce will taste tangier and brighter.

Chill for at least 30 minutes before serving so the flavors meld together. It tastes noticeably better cold than at room temperature.

Pro Tips

• Use full-fat sour cream and real mayonnaise. Low-fat versions make the dip thin and watery.
• Chop the green onions very fine so they distribute evenly through the dip instead of clumping.
• Stir well before serving. The barbecue sauce can settle to the bottom after sitting in the fridge.
• This dip also works as a spread on burgers, grilled chicken sandwiches, or wraps.

Variations

• Add a few dashes of hot sauce or a minced chipotle pepper for smoky heat.
• Fold in crumbled bacon for a barbecue bacon dip.
• Use Greek yogurt instead of sour cream for a lighter version with extra tang.