Very easy and delicious. This uses the "canned" fried onion rings. Found the recipe in a local prep school's 1995 cookbook (Pingry) which I bought in the library book sale. The recipe was submitted by Connie Fayen. Note: You can use plain yogurt instead of the sour cream. Found another variation which has all the same ingredients PLUS 1/2 tsp. ginger and 1/4 tsp. crushed rosemary.