In a food processor, combine sour cream, mayonnaise, sun dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon black pepper, 1 teaspoon salt, white wine, and minced garlic.
Puree, cover, and refrigerate for one hour.
Onion Rings
Separate onion slices into rings and soak in buttermilk for one hour.
Beer Batter
In a dutch oven, heat oil to 350^o F (175^o C).
Combine 1 cup flour, remaining salt, black pepper, and garlic, mix thoroughly.
In a medium bowl combine beer and 1 cup flour, mix thoroughly.
Remove onion rings from buttermilk, shake off excess, and dredge in flour.
Shake off excess, dip in beer batter.
Drop in oil, be sure not to crowd rings.
When golden, remove to paper towel to drain.
Final Steps
Garnish with parmesan and serve hot with dipping sauce.