Fabulous Chips Deserve Delicious, Real Dip
I love the Olive Oil-Cooked Kettle Chips from Boulder Canyon, and everyone else must too - because when Love With Food hosted a Chip Throwdown, these kettle-cooked dreams knocked Classic Lay’s out of the park! So I decided to share my two most popular dip recipes with you - they’re both so easy, and so completely delicious, that you’ll want to keep a batch in the fridge all the time. Believe me, once you go French Onion from scratch, you’ll never go back. Promise.
French Onion Dip
- 2 tablespoons olive oil
- 1 3/4 cups chopped onions (sweet yellow onions are best)
- 3/4 teaspoon kosher salt, divided
- 1 cup sour cream
- 1 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool.
Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.
Creamy Dill Ranch Dip
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon white wine vinegar
- 2 tablespoons chopped fresh dill
- 1 small garlic clove, minced
- kosher salt and fresh cracked black pepper
Stir all the ingredients together in a bowl. Chill for at least 30 minutes to let all the flavors meld.
