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Ingredients
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Chips
French Onion Dip
Method
Chips
Open the bag of salt & vinegar kettle chips and transfer to a serving bowl immediately before serving to maintain crunch. Keep covered at room temperature until ready to serve.
French Onion Dip
Caramelize onions
Warm a medium skillet over medium heat. Add the unsalted butter and let it melt. Add the thinly sliced onion, sprinkle the granulated sugar and 1/2 teaspoon sea salt over the onions to help draw out moisture and encourage browning. Cook, stirring every 2–3 minutes, until onions are deeply golden and caramelized, about 20–25 minutes. If onions begin to stick or dry out, add 1–2 tablespoons water and continue cooking. During the last 2 minutes, add the minced garlic and cook until fragrant.
Deglaze (optional)
If using, pour the dry white wine or sherry into the skillet to deglaze, scraping up any fond on the pan. Continue cooking 1–2 minutes until most of the liquid has evaporated. Taste and adjust seasoning, adding the remaining 1/2 teaspoon sea salt and the black pepper as needed. Remove from heat and let onions cool to room temperature (about 10–15 minutes).
Mix base
In a medium mixing bowl, combine the sour cream, mayonnaise, and softened cream cheese. Whisk until smooth and homogenous. Add the Worcestershire sauce, dried onion flakes, and lemon juice; whisk to combine.
Combine caramelized onions with base
Fold the cooled caramelized onion and any accumulated pan juices into the cream mixture. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. If you prefer a more pronounced onion texture, reserve 1–2 tablespoons of the caramelized onions to use as a chunky garnish.
Chill to meld flavors
Cover the dip and refrigerate for at least 1 hour (preferably 2–4 hours) to allow flavors to meld. For best flavor, make up to 24 hours ahead; hold chilled.
Finish and serve
Before serving, stir the dip and taste for final seasoning. Transfer to a serving bowl, garnish with chopped fresh chives if using, and place alongside the salt & vinegar chips. Serve chilled or at cool room temperature.