Chips & Dip Recipe

Caramelize the onions

Thinly slice the yellow onions into half-moons to equal about 2 cups packed. Heat a large skillet over medium heat and add the butter and olive oil. When the butter melts and starts to shimmer, add the sliced onions and stir to coat. Sprinkle the onions with the granulated sugar (this helps with caramelization). Cook, stirring every 3–5 minutes, adjusting heat as needed to prevent burning. After 20–30 minutes the onions should be deeply golden-brown and jammy. If they begin to stick, reduce heat and stir more frequently; add a tablespoon of water if they brown too fast. Total caramelization time: about 25–35 minutes.

Finish the onion mixture

When onions are richly browned, stir in the minced garlic and cook 30–45 seconds until fragrant. Deglaze the pan with the Worcestershire sauce and apple cider vinegar, scraping up browned bits, and cook another 1–2 minutes until liquid has mostly evaporated. Remove from heat and let the onion mixture cool to room temperature (about 15–20 minutes).

Combine base ingredients

In a medium bowl, whisk together the sour cream, mayonnaise, and cream cheese (if using) until smooth and homogenous. Taste and add salt and freshly ground black pepper, then fold in the cooled caramelized onions. Mix until evenly distributed.

Rest and chill

Cover the dip and refrigerate for at least 1 hour, preferably 2–4 hours, to allow flavors to meld. If short on time, a 30-minute chill will still be tasty but less developed.

Garnish and serve

Before serving, stir the dip and adjust seasoning to taste (add up to another 1/4 tsp salt or a squeeze of lemon if needed). Transfer to a serving bowl and sprinkle with finely chopped fresh chives. Serve chilled or at cool room temperature with kettle chips.

Open the bag(s) of kettle-style potato chips and transfer to a serving bowl or leave in original packaging if preferred for presentation. Set aside enough chips (about 10 oz) for serving and reserve extra for topping or replenishing the bowl during service.