Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 tablespoon butter
  • 3 large Vidalia onions (quartered and thinly sliced)
  • 2 cloves garlic (minced)
  • 1 Tbsp fresh thyme (minced)
  • 2 cups sour cream
  • 4 oz cream cheese (softened)
  • 1/2 cup mayonnaise
  • 1 teaspoon Worcestershire Sauce (Worcestershire Sauce has anchovies; omit for an all vegetarian dip)
  • 1 teaspoon freshly ground black pepper
  • Salt to taste
  • One bunch of fresh chives
  • 2 medium sized red potatoes
  • 1 tablespoon of olive oil
  • Kosher salt
  • Fresh thyme for garnish

Instruction

  • Heat olive oil and butter in a large skillet over medium until butter is melted.
  • Add onions and saute, stirring often until golden brown and caramelized, about 30-35 minutes. Add garlic and thyme when onions are browned and cook for an additional minute.
  • Cool to room temperature.
  • Meanwhile, combine sour cream, cream cheese, mayonnaise, Worcestershire Sauce (if using), salt and pepper.
  • Fold onion mixture into the sour cream/cream cheese/mayonnaise mixture. Fold in chopped chives.
  • Garnish with chopped thyme and chill at least 1 hour or overnight.
  • To Make the Potato Chips
  • Preheat oven to 400 degrees F. Slice potatoes very thin with a food processor (I used a Cuisinart #1; the thinnest slice available)..
  • Brush a baking sheet lightly with olive oil and lay the potato slices out in a single layer on the baking sheet. Sprinkle with salt and bake at 400 degrees for about 20 minutes, or until potatoes have browned and are crisp. (I checked frequently; smaller rounds browned quicker).
  • Use a spatula to transfer to a paper towel to cool.
  • Serve the chips with the dip!