Source: Good Eats, Alton Brown, Food Network
|1 1/2||cups||sour cream|
|1 1/2||cups||onions, diced|
|1/4 and 1/2||tsp||kosher salt (used on two occasions)|
Why cook onions for so long? - 1) remove excess moisture, 2) caramelize the sugar in them, 3) create dark color for the dip
Why not black pepper? Because AB thinks it would make the dip look bad.