Need another potato chip dip? This loaded baked potato one is to die for!
Two Years Ago: Pumpkin Gingerbread Mini Loaves
-2 tbsp unsalted butter
-3 medium onions, halved and thinly sliced
-1 1/2 cups sour cream, at room temperature
-8 oz. cream cheese, softened
-1 tbsp finely chopped flat-leaf parsley
-1/2 tsp onion powder
-1/2 tsp Worcestershire sauce
-kosher salt and freshly ground pepper
-potato chips, for serving
1. Melt butter in a large skillet. Add the onions and cook over low to moderate heat, stirring occasionally, until onions are golden (at least 45 minutes). Add 2 tbsp water and cook, stirring, until the water has evaporated, about 3 minutes. Allow the onions to cool slightly.
2. Transfer the onions to a cutting board and coarsely chop. In a large bowl, mix the sour cream with the cream cheese, parsley, onion powder, and Worcestershire, stirring until smooth. Add the onions and season with salt and pepper. Serve at room temperature with potato chips.
*Dip can be covered and refrigerated for up to 3 days