My dad makes this 3 ingredient classic for every single cookout.

For a lighter version, swap half of the sour cream for plain Greek yogurt; this keeps the dip thick and tangy while cutting some richness. If you like a stronger onion flavor, stir in 1–2 tablespoons of finely minced fresh chives or green onions just before serving for a fresh, grassy note.

For a touch of sweetness and depth, you can fold in 2–3 tablespoons of finely chopped, well-cooled caramelized onions along with the soup mix; this technically adds more than three ingredients, but the base recipe remains the same. If you prefer a smoother, more mellow dip, let it rest overnight; the dehydrated onions will fully soften and the flavors will meld.

Food safety tips: Always keep the dip refrigerated until serving, and limit the time it sits at room temperature to 2 hours, or 1 hour if it’s above 90°F/32°C, to reduce the risk of bacterial growth in the dairy. If serving at a long cookout, transfer small portions to the table and replenish from a chilled container rather than leaving the entire batch out.

Discard any leftover dip that has been left out beyond safe time limits, and store properly chilled leftovers in an airtight container for up to 3–4 days.