Save This dish combines rich, caramelized onions blended into a creamy mixture with sour cream, mayonnaise, and fresh chives, creating a smooth, flavorful dip. Paired with thinly sliced russet potatoes, fried until golden and crisp, the chips offer a satisfying crunch that complements the dip beautifully. The preparation balances sweetness and savory spices, with options to adjust seasoning or swap ingredients for lighter variations. Perfect for casual gatherings, game days, or simple snacking, it’s both easy to make and deeply satisfying.
My college roommate Sarah introduced me to this dip during our first apartment dinner party, and I've never looked at store-bought versions the same way since. The smell of caramelizing onions filled our tiny kitchen while we crowded around the stove, sneaking tastes before the guests arrived. Now every time I make it, I'm back in that cramped living room, laughing as we doubled the recipe because we couldn't stop eating it.
Last summer I brought this to a neighborhood block party and within twenty minutes, three different people had asked for the recipe. Someone actually followed me back to my car to make sure I wasn't leaving before sharing it. There's something about warm, crispy potatoes and cool, tangy dip that makes people gather around the bowl and stay there.
Ingredients
- Unsalted butter: Use real butter here, it builds the foundational flavor that carries through the entire dip
- Yellow onions: The natural sweetness develops beautifully during caramelization, don't rush this step
- Sour cream: Full fat creates the luxurious texture that makes this dip irresistible
- Mayonnaise: This balances the tang of sour cream and adds that classic creaminess
- Garlic and onion powder: These amplify the fresh onion flavor without adding extra texture
- Fresh chives: Their mild onion bite and bright color make everything taste freshly made
- Russet potatoes: High starch content means crispier chips that hold their crunch longer
- Vegetable oil: Neutral flavor lets the potato taste shine through
Instructions
- Caramelize the onions slowly:
- Melt butter in your largest skillet over medium heat, then add chopped onions with salt, pepper, and sugar. Stir often and watch as they turn from white to golden to deep brown, about 15 to 18 minutes. Let them cool completely before mixing.
- Build the creamy base:
- Whisk together sour cream, mayonnaise, garlic powder, and onion powder until smooth. Fold in the cooled caramelized onions and chopped chives, then refrigerate for at least 30 minutes.
- Prepare the potatoes:
- Slice potatoes as thin as possible using a mandoline or sharp knife. Rinse slices in cold water until the water runs clear, then dry them thoroughly with paper towels, wet potatoes will splatter.
- Fry until golden:
- Heat oil to 350 degrees and fry potato slices in small batches. Watch them curl and crisp, about 2 to 3 minutes, then drain on paper towels and season immediately while warm.
Save My dad claims he can taste the difference between homemade and store bought chips from across the room, and honestly, he might be right. This combination has become our family's unofficial appetizer for every gathering, from Super Bowl Sundays to random Tuesday nights when everyone just happens to drop by.
Making It Ahead
The dip actually tastes better after resting overnight in the refrigerator, giving all those flavors time to get properly acquainted. I've started making the onion component a day ahead and keeping it in a separate container, then mixing with the dairy base an hour before guests arrive.
Oil Temperature Matters
Too cool and the chips will absorb excess oil, too hot and they'll burn before cooking through. I keep a thermometer clipped to the pot and maintain 350 degrees consistently throughout frying. The difference between a perfectly crisp chip and a soggy disappointment is often just 15 degrees.
Serving Suggestions
Beyond potato chips, this dip transforms raw vegetables, pretzels, or even crackers into something special. I've served it alongside crudités for lighter appetites, and nobody complains about having options.
- Keep the dip chilled and serve chips warm for that irresistible temperature contrast
- Set out small bowls so guests can double dip without guilt
- Make extra chips because they disappear faster than you expect
Save Somehow this humble combination always ends up being the star of the show, no matter what else is on the menu. That's the magic of homemade food that tastes like comfort and memory in every bite.
Recipe FAQs
- → How do you caramelize onions for the dip?
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Cook finely chopped onions slowly in melted butter over medium heat, stirring frequently, until golden and sweet, about 15–18 minutes.
- → What type of potatoes work best for homemade chips?
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Large russet potatoes are ideal due to their starchy texture, which helps achieve crispness when fried.
- → Can I prepare the dip ahead of time?
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Yes, refrigerate the dip for at least 30 minutes to allow flavors to meld and enhance taste.
- → How do you ensure the chips remain crisp?
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Rinse sliced potatoes in cold water to remove starch, dry thoroughly, then fry in hot oil until golden and drain well on paper towels.
- → Are there ways to lighten the creamy dip?
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Substitute half the sour cream with Greek yogurt for a lighter, tangier dip without sacrificing creaminess.
