Makes 2 cups

Ingredients
4 teaspoons  beef bouillon granules
2 tablespoons onion, minced, toasted
1 teaspoon onion powder
¼ teaspoon freshly ground black pepper
½ teaspoon sugar
½ teaspoon dried parsley
1 (16 ounce) container sour cream

Instructions
Combine the seasoning ingredients in a small bowl and set aside until ready to use. Place the sour cream in a medium-sized bowl and stir in the dip mix. Let it refrigerate for at least 30 minutes, preferably an hour, before using. Can be made a day ahead. Serve with potato chips or vegetables.

Credit to Kimberly Killebrew, www.daringgourmet.com