Onion Dip And Chips Food

CHIP DIP

Steps:

• In a small mixing bowl, combine cream cheese, mayonnaise, milk, Worcestershire sauce, and grated onion.

"REALLY" ONION DIP FOR CHIPS

Steps:

• Preheat the oven to 425 degrees F.
• In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil. Bake until squishy soft, turning them once, about 45 minutes. Set aside to cool completely. Peel the onions and set aside.
• Meanwhile, finely dice the remaining onion. Preheat a large, heavy-bottomed skillet over medium-high heat. Add the remaining 1 cup oil and heat until hot. Add the diced onion and cook, stirring occasionally, until the onions just begin to lightly brown, about 5 minutes. Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more. Strain the onions through a sieve over a bowl. Transfer the onions to a paper towel-lined plate and spread them into a single layer. Reserve 1/4 cup of the onion oil and let it cool completely. (Reserve the remaining oil for dressings or marinades.)
• Puree the roasted onions in a food processor. Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth. While the motor is running, drizzle in the 1/4 cup of the reserved onion oil until incorporated. Season with pepper and hot sauce, to taste. Transfer the onion dip to a serving bowl and stir in the scallion. Refrigerate until very thick, about 3 hours or overnight.
• When ready to serve top with the fried onions. Serve with chips.

FRENCH ONION DIP AND CHIPS

Steps:

• Place a medium skillet over medium to medium high heat and add the extra-virgin olive oil and the butter.
• Melt butter into oil, then add onions and garlic, cook 10 minutes, stirring occasionally.
• Add bouillion cube to the pan with 1/2 cup water and cook until it "melts" and coats onions, stirring frequently, 3 minutes.
• Season the onions with pepper, thyme and Worcestershire sauce.
• Remove from heat and transfer to a plate to "quick-cool.".
• In medium bowl, mix together the sour cream and softened creamed cheese using a rubber spatula.
• Stir in the onion mixture until completely combined, add chopped pecans, & add salt only if necessary and adjust your seasonings.
• Serve at room temperature or chill.
• Garnish with chives.
• Pack up chips as-is.
• Season the veggetable chips with salt and pack up with paper towel to capture excess moisture in plastic food bag.
• If serving at home, salt vegetables in single layer, let stand 5 minutes then pat dry.
• Arrange chips and vegetable chips around dip and serve.

ONION CHIP DIP

Steps:

• With a hand mixer, mix all of the ingredients.
• Refrigerate for at least 2 hours to flavor through.
• Serve with chips or raw veggies.

ONION DIP AND CHIPS

Steps:

• Empty cream into a small bowl.
• Mix in onion soup powder.
• Serve with corn chips or raw vegetables.

GRANDMA'S ONION DIP FOR CHIPS

Steps:

• In a medium bowl, combine soup mix and sour cream. Refrigerate for 2 hours, stirring every hour. Serve with chips.

ONION DIP FROM SCRATCH

Steps:

• In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

GRANDMA'S ONION DIP FOR CHIPS

Steps:

• In a medium bowl, combine soup mix and sour cream. Refrigerate for 2 hours, stirring every hour. Serve with chips.

HOMEMADE ONION CHIP DIP

Steps:

• Mix all ingredients and use for a dip for potato chips or veggies.
• We did not chill and it was good, but it might be better chilled for an hour or so. I added salt originally and it was too salty so next time I will mix, taste and add salt if needed.

POTATO CHIPS WITH FRENCH ONION DIP

Steps:

• French Onion Dip: To dice onions, trim the top and bottom, slice in half lengthwise, and discard skin. Lay the flat sides down and make vertical cuts, just short of the root to keep the onion intact. Stand the onion up and make several slices perpendicular to your first cuts, creating a grid that will result in an even dice. Place the onion flat side down again and slice across into a uniform dice. Place diced onions into a bowl and set aside.
• In a medium skillet over high heat, melt the butter. Then add diced onions and a generous pinch of salt. Stir and sauté until onions begin to sweat, about 3-5 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until onions are golden brown and caramelized, 20-30 minutes. Set aside to cool, 10-15 minutes. (Makes ½-⅔ cup caramelized onions.)Meanwhile, start the potato chips.
• In a large, heavy pot or Dutch oven over medium-high heat, add enough oil to fill halfway. (You may not need all of the oil.) Clip a deep fry thermometer onto the side of the pot and heat oil to 350 F. Assemble the dip: Stir lemon juice into the cooled caramelized onions. Add ½ cup of the onions and a pinch of cayenne to the crème fraîche, then stir to combine; add a pinch of salt. Stir, taste, and adjust seasoning; finish with chives and set aside.
• Potato chips: Line a large bowl with two layers of paper towel to drain the chips. Trim and discard the ends of each potato. Adjust mandoline setting to 1/16-inch thick (about the thickness of a dime), then carefully slice the potatoes. Quickly but gently place ⅓ of the potato slices into the oil, one by one; spreading them out will help them fry flat and prevent sticking. (Since the chips fry so quickly, it's useful to have a second person add slices at the same time, to encourage even cooking in larger batches.) Stir and flip the potatoes with the spider strainer to separate. Then let the potatoes fry, stirring, separating, and flipping the chips as needed, and adjusting the heat to keep the temperature at 350 degrees F. Chips are done when they're a deep golden color, 4-6 minutes.
• Transfer the chips to the paper towel-lined bowl. While the chips are still hot, sprinkle with salt while shaking to bowl to season evenly. (Seasoning and tossing immediately after frying will help chips dry while absorbing salt.) Repeat in two batches with remaining potatoes. Serve with dip.