Ingredients
Onion Dip
4 Vidalia onions (2 ½ pounds), thinly sliced
1 teaspoons kosher salt
2 cups sour cream
1 teaspoon Dijon mustard
1 teaspoon Bourbon Barrel Worcestershire Sauce
2 teaspoons granulated garlic
2 scallions, thinly sliced
3 tablespoons minced fresh chives
freshly cracked black pepper
Dill Potato Chips
10 ounces of sea salt kettle chips
2 tablespoons of TAO Extra Virgin Olive Oil
1 tablespoon granulated garlic
Directions:
Onion Dip:
Begin by heating a heavy-bottom pot over medium-high heat. Add sliced onions, olive oil, and salt. Cook for approximately 10 minutes, stirring frequently. Reduce the heat to medium-low and continue to cook the onions for another 40-45 minutes, or until they are golden and caramelized. Once done, let them cool.
Next, whisk together sour cream, dijon mustard, Worcestershire sauce, and granulated garlic. Then, fold in the scallions, chives, and caramelized onions. Add freshly cracked black pepper to taste.
Serve the onion dip in a bowl with dill potato chips (recipe below) on the side. Add fresh dill and chives for garnish, and drizzle with olive oil if desired.
Dill Potato Chips Recipe:
Preheat the oven to 375°F. Spread kettle chips onto a sheet pan.
Drizzle with olive oil and sprinkle with granulated garlic. Toss well and spread into an even layer. Bake in the oven for 6 minutes.
After removing them from the oven, toss the chips with fresh dill leaves.
Adapted from: The Original Dish; posted on June 29, 2020