This appetizer is just delicious; easy caramelized onion dip made with Greek yogurt and homemade baked potato chips with less oil than traditional chips. Vegetarian, easily vegan using dairy-free versions.
- Large skillet
- Large bowl
Caramelized Onion Dip:
- 1/4 cup olive oil
- 4 cups white onion, finely chopped
- 1 tsp salt, divided
- 1 tsp freshly ground pepper, divided
- 4 cloves garlic, minced
- 1 Tbsp vegetarian Worcestershire sauce
- 1 tsp dried thyme
- 2 cups plain Greek yogurt (use non-dairy for vegan version)
- 3/4 cup mayo (use egg-free for vegan version)
Baked Potato Chips:
- 3 lbs Little Potatoes
- 3 Tbsp olive oil
- (To taste) salt
Make the Dip:
Heat olive oil a large skillet over medium heat. Add the onions and 1/2 teaspoon salt and cook until very dark brown and reduced, 45 to 60 minutes. Stir occasionally so the onions don’t stick to the bottom of the pan.
Once the onions are cooked, stir in the minced garlic, Worcestershire sauce, thyme and 1/2 teaspoon freshly ground pepper. Let cook another five minutes, then remove from heat and let cool.
Whisk together the greek yogurt and mayo. Add in the cooked and cooled onions and stir together. Add in the remaining salt and pepper, and season to taste. Place in the fridge for at least 30 to 40 minutes before serving for optimal results!
Make the Potatoes:
Preheat the oven to 400 °F.
Thinly slice little potatoes. Pat dry and place in a large bowl. Toss the potatoes with remaining olive oil and a large pinch of salt.
Spread potatoes in a single layer on a parchment lined baking sheet. Bake for 12 to 18 minutes until golden brown and crispy. Remove from oven once crispy and transfer off the parchment paper to a bowl. These taste best right out of the oven with cold onion dip!