It’s like dipping Lay’s potato chips into Lipton onion soup dip……..only better.
Maybe not better but definitely more sophisticated. More grown up. More homemade. And a lot less sodium. I like to think of this dip as “new and improved”.
Trust me when I tell you I’m not hater of the classic onion soup dip. I practically grew up on the stuff. It was one of my favorite “appetizers” as a kid and I fondly remember the dip making its way to our coffee table on the odd Sunday while we watched football. I still use the packaged stuff every once in a while. It does make a mean pot roast after all………
I love anything that involves caramelized onions. Cooking them slowly brings out the sugars and when it’s all said and done, you’re left with sweet buttery onions. Mixed into some sour cream and mayonnaise, a few spices, well my friends, let me introduce you to my new best friend. This stuff is addicting. With a capitol A.
To slice or dice? That was the question I set out to answer when I decided to recreate the classic. I settled on a fine dice. I think the dip is easier to manage on chips when the onions are diced small as opposed to sliced strands. Do what you like though. As I’ve said before, recipes are guidelines, and it’s up to you what to make it yours.
This dip would be delicious served with any sort of store bought potato chips but I decided to get all fancy and make my own. These are ultra simple. Sliced as thinly as possible and tossed with a little olive oil and salt. The trick to getting them crispy is to cook them at a high temperature but be careful and watch the potatoes closely as they go from almost done to burned in no time.
I really like the sweetness of the sweet potatoes with the dip but I had a few purple potatoes on the counter so I decided to roast those as well. You can’t beat the color.
I find these to be the perfect nosh for “football sunday” as it’s referred to in my house but these would make a lovely addition to any Thanksgiving pre feast.
Happy Monday everyone!!
Caramelized Onion Dip with Oven Baked Sweet Potato Chips
For the Onion Dip:
- 2 tablespoons butter
- 1 large onion, finely diced
- 8 oz sour cream
- 2 tablespoons mayonnaise
- 1/2 teaspoon onion powder
- salt and black pepper to taste
In a medium pan, heat butter until melted. Add onions and cook over medium-low heat until caramelized, about 20-25 minutes. Remove from heat and let cool. In a small bowl, combine sour cream, mayonnaise and onion powder. Stir in caramelized onions. Season with salt and pepper. Refrigerate until ready to serve.
For the Sweet Potato Chips:
- 1 sweet potato (or any potato of your choice), sliced as thinly as possible
- 1-2 tablespoons olive oil
- kosher salt
Heat the oven to 400F degrees. Toss sliced potatoes with olive oil and sprinkle generously with kosher salt. Place potatoes in a single layer on a well greased cookie sheet. Bake for 15-20 minutes, checking frequently after 10 minutes and stirring often. Remove potatoes from oven and let cool to room temperature. Potatoes will crisp up as they cool. Serve with onion dip.