Onion dip is readily available at any grocery store silently sitting beside the ranch dip, like an old married couple. But if you look closely to the ingredient list on the bottom of the tub, you might think twice on taking it home to serve family and friends. Why? Just check out some of the ingredients found on the label: trio calcium phosphate, guar gum, xanthan gum, vegetable gum (really needs 3 GUMS?), corn starch, distilled vinegar, sugar, caramel color, onion flavoring, dried onion flakes, dried parsley, malteddexrin, and a whole lot of other things that don’t look either nutritious nor appetizing. With homemade caramelized onion dip you know exactly what you are eating, and will enjoy pungent flavors of robust onion and garlic with a touch of lemon zest that provides a delightful freshness to this dip.
~~ Saute onions and garlic in combo of olive oil and butter until they are a golden brown (caramelized). Takes about 20 minutes
~~ Blend sour cream, yogurt, vinegar, salt, and lemon zest
~~ Good job- now add the cooled caramelized onions and mix well. Back to the refrigerator for at least one hour.
~~ Very thinly slice potatoes. Very, very thin (use a mandolin if you have one)
~~ Now onto making them into incredible chips. In a teflon pan add vegetable oil (1″ deep), add slices and quickly fry to light brown color
~~ Drain slices onto paper towel, toss with Kosher salt and chopped parsleyIngredients: 1 onion, sliced into rings 3 garlic cloves, finely chopped 1 cup sour cream 1/2 cup greek yogurt 1 tsp. balsamic vinegar 1/2 tsp. lemon zest 2 drops of Tabasco sauce Pinch of Kosher salt
- Slice onion into rings, then cut rings in half, and in half again.
- Add olive oil and butter to pan; add onion rings and chopped garlic and sauté just until they start to caramelize. Turn down stove to medium low and cook for about 20 minutes till nicely caramelized but not black.
- Remove from heat and refrigerate to cool down
- In a bowl add sour cream, yogurt, balsamic vinegar, salt, zest, and tabasco sauce. Mix well. Once the onions are cooled add them to the dip and refrigerate for at least one hour for flavors to blend. The longer you refrigerate the tastier the dip.
Cottage Fried Parsley Chips:Ingredients: 3 russet potatoes 1/4 cup chopped parsley Kosher Salt Vegetable oil
- Slice 3 russet potatoes into very thin slices. Blot the moistness from the slices and drop them into a pan that you have heated on high with vegetable oil. Fry and turn the chips as they start to brown.
- Line a cookie sheet with paper towels and place the cooked chips onto the paper and blot them. Sprinkle salt and parsley while hot.
- Place the Cottage Fried Parsley Chips on a serving plate. Spoon the dip into a brightly colored bowl and set it on the plate of chips. Serve while the chips are hot, as they will lose their crispness the longer they sit around.
This dip is easy to make, full of fresh lively flavors with the creaminess of sour cream and yogurt. Enjoy!