Caramelized Onion Dip with Spiced Potato Chips
Wine Recommendation
Black Box Pinot Noir
Ingredients
- 2 (8-oz) bags kettle-cooked potato chips
- 2 tsp smoked paprika
- 2 tsp pepper
- 3 Tbsp butter
- 3 large onions, chopped
- 1 Tbsp balsamic vinegar
- 2 (8-oz) blocks cream cheese, softened
- 1 (6-oz) pkg shredded Parmesan cheese
- 1 cup shredded Gruyère cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh chives
Instructions
- Preheat oven to 250°F. Divide chips among 2 large rimmed baking sheets. Bake 10 minutes or until chips are shiny. Sprinkle with paprika and pepper. Set aside to cool.
- Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Add onions, cover, and cook 5 minutes or until onions are almost tender; stir in vinegar.
- Cook, uncovered, 15 minutes or until onions are browned and tender, stirring often.
- Beat cream cheese, Parmesan, Gruyère, mayonnaise, sour cream, parsley, and chives at medium speed with a mixer until blended. Stir in caramelized onions.
- Cover, and refrigerate up to 3 days, or serve immediately with spiced chips.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
529
|
529
|
| Fat (g) | 41 | 41 |
| Sat. Fat (g) | 16 | 16 |
| Protein (g) | 13 | 13 |
| Carb (g) | 30 | 30 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 863 | 863 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 1 | 1 |
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