Chips & Dip Recipe

If using store-bought chips as-is: transfer chips to a serving bowl or basket just before serving to keep them crisp.

Optional: Refreshing store-bought chips

Preheat oven to 300°F (150°C). Spread chips in a single layer on a baking sheet. Lightly brush or mist with 1 tbs neutral oil if desired and sprinkle a pinch of kosher salt. Warm in the oven for 4–6 minutes to refresh crispness. Let cool 1 minute and transfer to serving bowl.

Caramelize the onions

Melt 2 tbs unsalted butter in a medium skillet over medium-low heat. Add the thinly sliced onion and stir to coat. Cook gently, stirring every 2–3 minutes, until the onions are deeply golden-brown and sweet, about 25–30 minutes. If the onions start to stick, add a tablespoon of water. Stir in 1 tsp granulated sugar about halfway through to speed caramelization and enhance sweetness. When onions are richly browned, stir in 1 tsp minced garlic and cook for 30 seconds more, then remove skillet from heat and let onions cool 5–10 minutes.

Build the dip

In a medium mixing bowl combine 1 cup sour cream and 1 cup mayonnaise. Stir in the cooled caramelized onions (reserve a tablespoon for garnish if desired). Add 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice, 1 tsp dried onion flakes or onion powder, 1 tbs minced fresh chives, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Mix thoroughly until smooth and well combined. Taste and adjust seasoning—add more salt, pepper, or lemon juice as needed.

Chill and serve

Cover the dip and refrigerate for at least 30 minutes to allow flavors to meld (up to 24 hours). When ready to serve, give the dip a quick stir, transfer to a serving bowl, and top with the reserved caramelized onion and a few extra minced chives. Serve alongside the potato chips.