I’m a sucker for a good dip, especially when it involves caramelized onions and potato chips. This one hits all the key notes: sweet, salty, creamy, savory, and with plenty of flavor.
Take the time to caramelize the onions so they sweeten and become meltingly tender. You can do this step up to 4 days in advance, and then just throw the whole thing together the morning of your party. Or make the dip up to 2 days in advance and store it in an airtight container in the fridge. Let it come to room temp for an hour before serving it.
The obvious choice for this dip would be your favorite potato chips (I’m partial to the Kettle brand salt and pepper krinkle cut chips myself), but you can also serve it with a platter of crudités or crisp crostini.
Recipe: Caramelized Onion Dip
Makes about 3 cups dip
- 1 tbsp unsalted butter
- 2 large yellow onions, quartered and thinly sliced
- Kosher salt
- 1 tbsp balsamic vinegar
- 1 tsp brown sugar
- 1 cup sour cream
- 4 oz cream cheese, at room temperature
- 1/3 cup mayonnaise
- 1 tsp Worcestershire sauce
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1 large bag potato chips (or more), for serving
- In a large frying pan over medium heat, melt the butter. Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened, about 25 minutes. Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes. Scrape the onions into a bowl and let cool to room temperature.
- Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined. Add the remaining ingredients, including the reserved onions, and stir to combine. Season with salt and pepper and serve with the potato chips alongside for dipping.