Air Fryer Crispy Onion and Herbs Dip with Sour Cream

Name: Air Fryer Crispy Onion and Herbs Dip with Sour Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup (240 ml) sour cream; 4 oz (113 g) cream cheese, softened, at room temperature; 2 medium (300 g) yellow onions, thinly sliced into half-rings; 2 cloves (6 g) garlic cloves, minced, minced; 3 tablespoon (9 g) fresh chives, finely chopped; 3 tablespoon (9 g) fresh parsley, finely chopped; 1 tablespoon (3 g) fresh dill, finely chopped; 2 tablespoon (30 ml) olive oil; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (1.3 ml) freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant, tangy dip combining creamy sour cream and softened cream cheese with caramelized air-fried onions and fresh herbs. Crispy onion strands scattered on top add texture and savory depth. Serve warm or at room temperature with chips, vegetables, or crackers.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 1½ cups (about 12 tablespoons), serves 6 as an appetizer

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Steps

Before you start

Bring cream cheese to room temperature (about 30 minutes) so it blends smoothly.
Preheat your air fryer to 375°F (190°C).
Have a small ovenproof serving bowl or ramekin ready (6–8 inch diameter) that fits in your air fryer basket.

1
Prepare the onions
- Peel and thinly slice the 2 medium yellow onions into half-rings, separating them as much as possible.
- You should have about 3 cups of loose onion slices.
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Ready when: Onions are sliced thin and separated
Tip: Use a mandoline for thinner, more uniform slices if you have one, but a sharp knife works well.
2
Air fry the onionsOven 375°F / 190°C
- Toss the sliced onions with 1 tablespoon of the olive oil, ¼ teaspoon salt, and a pinch of black pepper in a bowl.
- Transfer to the air fryer basket in a single layer as much as possible (they don't need to be perfectly arranged).
- Air fry at 375°F (190°C) for 12–14 minutes, shaking the basket halfway through.
- The onions should be golden-brown and crispy at the edges but still slightly tender inside.
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Ready when: Onions are golden-brown at the edges and crispy but not burnt
Tip: Shake the basket once halfway through to ensure even browning and prevent sticking.
3
Blend the base
- While the onions air fry, combine the softened 4 oz cream cheese and 1 cup sour cream in a medium bowl.
- Stir or gently whisk until smooth and creamy.
- Fold in the minced 2 garlic cloves, ¼ teaspoon salt, and a pinch of black pepper.
- Do not overwork—just blend until combined.
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Ready when: Mixture is smooth, creamy, and free of lumps
Tip: Keep the cream cheese at room temperature or it will create lumps; do not use an electric mixer, which can make the dip grainy.
4
Add herbs to the base
- Fold the chopped 3 tablespoons chives, 3 tablespoons parsley, and 1 tablespoon dill into the sour cream mixture until evenly distributed.
- Taste and adjust salt and pepper as needed.
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Ready when: Herbs are evenly distributed throughout the dip
Tip: Reserve a small pinch of fresh chives for garnish if desired.
5
Combine in the serving bowl
- Transfer the herb and sour cream mixture into a small ovenproof serving bowl (6–8 inches diameter).
- Smooth the top with a spatula.
- Reserve about half of the crispy onions for topping; fold the remaining onions gently into the dip.
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Ready when: Dip is in the serving bowl with some onions folded in
Tip: Fold gently to keep the reserved crispy onions for topping intact and crunchy.
6
Warm and finishOven 350°F / 175°C
- Place the bowl in the air fryer basket and air fry at 350°F (175°C) for 5–7 minutes, until the dip is heated through but still creamy (do not let it bubble excessively).
- Remove from the air fryer, top with the reserved crispy onions and a light drizzle of the remaining 1 tablespoon olive oil, and serve immediately.
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Ready when: Dip is warm throughout and no longer cold to the touch
Tip: This step is optional if you prefer serving the dip at room temperature; skip the warming if so, and simply garnish with crispy onions and serve.
7
Serve
- Serve the dip warm or at room temperature with potato chips, tortilla chips, vegetable crudités, or crackers on the side.

Good to know

Tips

For extra umami and depth, add ½ teaspoon Worcestershire sauce or ¼ teaspoon smoked paprika to the base.
Fresh herbs are essential here; dried herbs will be overpowered by the caramelized onions. If you must substitute, use ¼ the amount of dried herb and add it directly to the base.
To prevent the onions from clumping in the air fryer, slice them as thin as possible and don't crowd the basket; work in two batches if needed.
This dip also works beautifully served cold or at room temperature; simply skip the final warming step and garnish just before serving.

Make ahead

You can prepare the herb-and-sour-cream base up to 2 days ahead; cover and refrigerate. Air fry the onions up to 2 hours before serving and store them in an airtight container. Combine everything and warm just before serving for the best texture and flavor.

Storage & reheating

Refrigerate leftovers in a covered container for up to 4 days. To reheat, transfer to an ovenproof bowl and warm in a 325°F (160°C) oven for 5–8 minutes, or in the air fryer at 325°F for 3–4 minutes, until heated through. The dip is best served warm; crispy onions will soften over time.

Substitutions

fresh dill → fresh tarragon or chervil. Use the same amount; either herb provides a delicate, slightly anise-forward flavor.
fresh chives → scallion greens, finely chopped. Use the same amount; scallion greens are milder but add a fresh onion note.
sour cream → Greek yogurt (full-fat). Use the same amount; Greek yogurt makes the dip tangier and slightly thicker.
cream cheese, softened → mascarpone. Use 3 oz (85 g) mascarpone; it will be richer and less tangy.