Onion Dip And Chips Recipes

HEARTY ONION DIP AND CHIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Spread the onion on a baking sheet and drizzle with the olive oil. Roast for 15-20
• minutes, until the onion is slightly charred. Let cool to room temperature, then roughly
• chop and transfer to a medium bowl.
• To the bowl, add the mayonnaise, sour cream, Hearty spice blend, salt, and lemon juice
• and whisk to combine.
• Serve the onion dip with chips.
• Enjoy!

ONION-DIP POTATO CHIPS

Steps:

• Preheat oven to 425°F. Grind onion powder, garlic powder, red pepper flakes, and salt in spice mill until red pepper flakes are finely ground. Transfer to a small bowl and set aside.
• Spread out potato chips on a rimmed baking sheet. Bake, tossing halfway through, until deep golden brown, about 5 minutes.
• Transfer potato chips to a large bowl and drizzle with oil. Sprinkle reserved spice mixture over and add two-thirds of dill. Finely zest lemon over chips. Sprinkle with lots of black pepper and toss to coat (do all this while the chips are still warm so they absorb the flavors of the spice mixture). Taste and season with more salt if needed.
• Transfer chips to a platter and top with remaining dill and more black pepper.

"REALLY" ONION DIP FOR CHIPS

Steps:

• Preheat the oven to 425 degrees F.
• In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil. Bake until squishy soft, turning them once, about 45 minutes. Set aside to cool completely. Peel the onions and set aside.
• Meanwhile, finely dice the remaining onion. Preheat a large, heavy-bottomed skillet over medium-high heat. Add the remaining 1 cup oil and heat until hot. Add the diced onion and cook, stirring occasionally, until the onions just begin to lightly brown, about 5 minutes. Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more. Strain the onions through a sieve over a bowl. Transfer the onions to a paper towel-lined plate and spread them into a single layer. Reserve 1/4 cup of the onion oil and let it cool completely. (Reserve the remaining oil for dressings or marinades.)
• Puree the roasted onions in a food processor. Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth. While the motor is running, drizzle in the 1/4 cup of the reserved onion oil until incorporated. Season with pepper and hot sauce, to taste. Transfer the onion dip to a serving bowl and stir in the scallion. Refrigerate until very thick, about 3 hours or overnight.
• When ready to serve top with the fried onions. Serve with chips.

ONION DIP AND CHIPS

Steps:

• Empty cream into a small bowl.
• Mix in onion soup powder.
• Serve with corn chips or raw vegetables.

FRENCH ONION DIP AND CHIPS

Steps:

• Place a medium skillet over medium to medium high heat and add the extra-virgin olive oil and the butter.
• Melt butter into oil, then add onions and garlic, cook 10 minutes, stirring occasionally.
• Add bouillion cube to the pan with 1/2 cup water and cook until it "melts" and coats onions, stirring frequently, 3 minutes.
• Season the onions with pepper, thyme and Worcestershire sauce.
• Remove from heat and transfer to a plate to "quick-cool.".
• In medium bowl, mix together the sour cream and softened creamed cheese using a rubber spatula.
• Stir in the onion mixture until completely combined, add chopped pecans, & add salt only if necessary and adjust your seasonings.
• Serve at room temperature or chill.
• Garnish with chives.
• Pack up chips as-is.
• Season the veggetable chips with salt and pack up with paper towel to capture excess moisture in plastic food bag.
• If serving at home, salt vegetables in single layer, let stand 5 minutes then pat dry.
• Arrange chips and vegetable chips around dip and serve.

CREAMY ONION DIP

Steps:

• Combine sour cream, chives, onion powder, salt, garlic powder, and pepper in medium bowl; mix until well combined. Refrigerate for at least 30 minutes (or up to one week) before serving.