Many store-bought chip dips have a firm, thick texture that's hard to replicate at home. If I draw a Ruffles chip through a commercial French Onion Dip, I can still see the ridges in the dip the next day. I've experimented with several thickeners, including guar gum, tapioca starch and Ultra-Tex 8, but it's difficult to activate the thickener in a cold dip and my dip ends up pasty, not firm.
Is it possible to get that store-bought texture in a homemade dip?
My recipe includes sour cream, white vinegar, lemon juice, seasonings (onion powder, garlic powder, sugar, salt, parsley) and guar gum as a binder. And whatever thickener(s) I'm experimenting with.
Ingredients in the commercial dip I'm trying to replicate: Skim Milk, Whey (Milk), Palm Oil, Water, Contains Less Than 2% Of Onion*, Parsley*, Salt, Sugar, Hydrolyzed Soy And Corn Protein, Hydrolyzed Torula And Brewer’s Yeast Protein, Citric Acid, Lactic Acid, Acetic Acid, Monosodium Glutamate, Food Starch-Modified, Gelatin, Sodium Hexametaphosphate, Locust Bean Gum, Soy Lecithin, Potassium Sorbate (To Preserve Freshness), Guar Gum, Carrageenan, Yellow 5 & 6. *dehydrated