Save This dish features a creamy dip made from caramelized onions, sour cream, mayonnaise, and fresh chives, balanced with a touch of garlic and onion powders. The dip pairs wonderfully with golden, thinly sliced potato chips fried until crisp. The homemade chips are seasoned simply with salt and pepper for a perfect crunch. Ideal for casual gatherings or game days, this combination offers rich flavors and satisfying textures.
The smell of onions hitting hot butter still transports me to my grandmother's kitchen on rainy Sunday afternoons. I'd perch on a stool watching her stir the pan, learning that patience transforms ordinary onions into something magical and deeply savory.
Last summer I brought this to a backyard barbecue and watched people literally hover around the bowl. Someone asked for the recipe before they'd even finished their first chip.
Ingredients
- Unsalted butter: Gives you control over the seasoning and creates the perfect foundation for slowly cooking onions
- Large yellow onions: Their natural sweetness intensifies during caramelization
- Sugar: Helps the onions brown evenly and develop that deep rich color
- Sour cream: Creates the classic cool creamy base we all crave in onion dip
- Mayonnaise: Adds body and keeps the dip luxuriously thick
- Garlic and onion powder: Layers of allium flavor that make the dip taste like it's been ripening for days
- Fresh chives: Bright pop of color and mild onion flavor that cuts through the richness
- Russet potatoes: High starch content means crisper chips that hold up to dipping
- Vegetable oil: Neutral flavor lets the potato taste shine through
Instructions
- Caramelize the onions:
- Melt butter in a large skillet over medium heat then add chopped onions with salt pepper and sugar. Cook stirring frequently until onions turn deep golden brown about 15 to 18 minutes.
- Cool the onions:
- Remove from heat and let the caramelized onions cool completely before adding them to the creamy base.
- Build the dip:
- Whisk together sour cream mayonnaise garlic powder onion powder and chives then fold in the cooled onions. Refrigerate for at least 30 minutes.
- Slice the potatoes:
- Use a mandoline for uniform slices about 1/16 inch thick then rinse in cold water and pat completely dry with paper towels.
- Fry the chips:
- Heat oil to 350 degrees F and fry potato slices in batches for 2 to 3 minutes until golden and crisp. Drain on paper towels.
- Season and serve:
- Sprinkle warm chips with salt and pepper then serve immediately alongside the chilled onion dip garnished with extra chives.
Save My friend Sarah texted me at midnight the day I first made this for her demanding to know exactly what I put in the dip. Apparently she'd been standing in her kitchen eating it straight from the container.
Making It Ahead
The onion dip actually improves after a day in the refrigerator as the flavors meld together. I often make it the night before a party and store it in an airtight container.
Oil Temperature Matters
Too cold and the chips absorb excess oil. Too hot and they burn before crisping. Keep a kitchen thermometer nearby and maintain that 350 degree sweet spot.
Serving Suggestions
Beyond potato chips this dip works beautifully with crudités crackers or even spread on a burger. I once served it alongside roasted vegetables and people went wild for the combination.
- Try folding in a handful of grated sharp cheddar for extra richness
- A splash of Worcestershire sauce adds incredible depth
- Keep the dip cold during parties by placing the serving bowl over ice
Save There's something deeply satisfying about making the classics from scratch. Every time I serve this I'm reminded that simple ingredients treated with care become something extraordinary.
Recipe Questions & Answers
- → How do I caramelize onions properly?
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Cook chopped onions slowly in butter over medium heat, stirring often until they turn golden brown and soft, about 15–18 minutes. This releases their natural sweetness.
- → What is the best way to get crispy potato chips?
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Slice potatoes very thin, rinse to remove starch, dry thoroughly, then fry in hot oil (350°F) until golden and crisp. Drain and season immediately.
- → Can I make the dip ahead of time?
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Yes, refrigerate it for at least 30 minutes after combining ingredients to allow the flavors to meld and deepen.
- → Are there alternatives to frying the potato chips?
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You can bake thinly sliced potatoes on a tray with light oil and salt for a healthier, crisp alternative.
- → How can I adjust the dip for a lighter option?
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Substitute half the sour cream with Greek yogurt to reduce fat while maintaining creaminess and tang.
