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Jorj Morgan

Classic Chips and Caramelized Onion Dip

Ditch the powdered soup packets. This retro party staple features paper-thin, oven-baked potato chips paired with a rich, scratch-made caramelized onion dip.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 people
Course: Snack
Ingredients Method

Ingredients
  

Caramelized Onion Dip
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 2 large yellow onions thinly sliced, about 4 1/2 cups
  • Salt and freshly ground pepper
  • 1 tablespoon Balsamic vinegar
  • 1 4- ounce package cream cheese room temperature
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 teaspoon chopped fresh chives
Oven Baked Potato Chips
  • 2 large baking potatoes
  • Vegetable oil spray
  • 1 teaspoon coarse salt
  • 1 teaspoon hot paprika

Method
 

Caramelized Onion Dip
  1. Heat the butter and 2 tablespoons vegetable oil in a skillet over medium high heat.
  2. Add the onions and cook until soft and brown.
  3. Season with salt and pepper.
  4. Stir in the Balsamic vinegar and cook until the onions are syrupy.
  5. Place the cream cheese, sour cream, mayonnaise and chives into the bowl of a food processor.
  6. Pulse until creamy.
  7. Add the caramelized onions to the processor.
  8. Pulse to combine.
  9. Transfer your finished chip dip to a serving bowl.
Oven Baked Potato Chips
  1. Preheat the oven to 375 degrees.
  2. Use a mandoline to cut the potatoes into paper-thin slices.
  3. Place the slices onto 2 baking sheets.
  4. Coat both sides of the potato slices with vegetable oil spray.
  5. Bake until the chips begin to turn golden, about 20 to 30 minutes.
  6. Mix 1 teaspoon coarse salt with 1/2 teaspoon hot paprika.
  7. Sprinkle the chips with this mixture.