French Onion Dip
French Onion Dip
I LOVE this dip because of the subtly authentic onion flavor, intertwining through this cool and creamy base of sour cream and the tangy cream cheese. It all just WORKS so well. The best part? It’s easy! so incredibly easy. I really had no idea. Make this dip a few days ahead of your party, and just give it a stir and taste before you’re ready to serve it. It pairs well with crackers, crusty bread, fresh cut veggies, or my personal favorite… homemade potato crisps (recipe at the bottom). They were just made for each other. Chips and dip. Enjoy! And don’t forget to let me know how it turned out!
Serving Size: A good portion for a party! Or if I’m eating it, then…. one serving.
- cooking oil, 1-2 tablespoons (vegetable, canola, or similar will do nicely)
- 2 white onions, diced
- sour cream, 8 oz
- cream cheese, 8 oz softened
- worcestershire sauce, 1 teaspoon
- garlic powder, 1/2 teaspoon
- salt & pepper, to taste
In a large skillet, heat oil over medium heat. You’ll know it’s ready if a drop of water sizzles when dropped in the pan. If it spits at you, the oil is too hot and you should turn off the heat and let it cool down.
Add onions and stir occasionally until browned and carmelized. If onion edges start burning before they carmelize, turn down the heat.
Remove to a plate to cool
In a seperate bowl mix together sour cream, cream cheese, worcestershire sauce, and spices
When onions have cooled, add them to the bowl to taste and stir gently
Add salt and pepper to taste
Chill for at least 20 minutes before serving
Note: Make sure you’re not using a sweet variety of onion like Vidalia. A lot of onion dips use them, but I find it to be far too sweet. Besides, the dip will sweeten naturally the longer it is refrigerated, so you may have to add a little salt and mix before serving again.
This dip is delicious on it’s own with whatever you have around the house to scoop it with but I highly recommend it with some homemade potato crisps……
Serving Size: A large bowl full, perfect for parties. Or if I’m eating it then….. see above.
- 4 Russet Potatoes
- vegetable or canola oil, a lot
- salt and pepper, to taste
Slice potatoes on the medium setting of a mandolin, or as thin as possible by hand.
Keep slices in a bowl of water and let soak for at least 20 minutes. You’ll see that nice milk layer of starch in the bottom of the bowl.
Drain and pat dry.
Heat oil in a large saucepan over medium high heat until oil sizzles when drops of water are added.
Add the potato slices in small batches until golden brown. Moving them around occasionally so they don’t stick together. Make sure the whole chip is golden, spots that are still white will end up being mushy.
Let drain on a paper towel lined plate.
Sprinkle with salt and pepper, to taste
Note: Store in an airtight bag or container and they’ll last for at least a week. A good idea is to store them in a paper bag, and put it inside of a plastic zip lock bag. That way the paper bag absorbs any residual oils.
I can’t wait to modify this potato crisps recipe for my air fryer! Has anyone tried that before??