I’m pretty sure I’ve created THE most perfect New Year’s appetizer – onion dip with dill potato chips. It’s quick, easy, and addictingly good. Trust me, if you put this out…it will be gone in minutes!
As we approach the New Year’s celebrations, I knew I had to share a really quick, no-fuss, festive appetizers. I think I can speak for most when I say there’s nothing better than settling in to a big holiday spread to celebrate the end of the year.
In our family, we always get together New Year’s day and basically just cook up a huge feast. A lot of seafood. A lot of rich food. And usually a prime rib or some sort of roast.
To kick things off, we always start with lot of appetizers. This spinach artichoke dip usually makes an appearance, and this year I’m adding another dip to the mix. They’re honestly just the best when serving a crowd (especially with a lot of hungry guys in the family).
Enter the best ever, easiest onion dip. It’s creamy, full of sweet onion and tangy mustard flavor, and absolutely addicting when paired with dill potato chips. While of course I would love to make homemade potato chips, I can already forsee this just not happening on New Year’s. And I think most of you could agree that you’d rather spend time relaxing with family rather than standing over a pot of oil and watching potatoes fry all night.
So, I’ve kept it simple. I heat up some Kettle chips in the oven just so they can become warm. Then, I’m tossing them with olive oil, spices, and fresh dill to boost up their flavor. The dill works perfectly with the sweet onion dip and it’s honestly just one of the best things ever.
I can’t wait for you to whip this up!! Whether you’re hosting people or just celebrating alone, this is your dip.Print
Onion Dip with Dill Potato Chips
a quick & easy onion dip served with dill potato chips
- olive oil, as needed
- 3 large onions, thinly sliced
- kosher salt, as needed
- 1 lb sour cream
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper
Dill Potato Chips
- 18 oz Sea Salt Kettle Chips
- 3 tbsp chopped dill
- 2 tsp garlic powder
- 1 tsp kosher salt
- ¼ cup olive oil
- freshly cracked black pepper, as needed
- Heat a large, heavy-bottom pot over medium heat. Add enough olive oil to coat the bottom. Add the sliced onions and a generous pinch of salt. Let the onions sauté until tender, stirring often. Lower the heat and allow the onions to cook until golden and caramelized, about 40-45 minutes. Let cool slightly.
- Whisk together the sour cream, dijon mustard, worcestershire sauce, salt, and black pepper. Fold in the onions.
- Serve in a bowl with the dill potato chips on the side. Garnish with more fresh dill and a drizzle of olive oil if you’d like.
Dill Potato Chips
- Preheat the oven to 375° Spread the Kettle Chips out onto two sheet pans. Heat for 5 minutes in the oven.
- Meanwhile, combine the chopped dill, garlic powder, and salt in a small bowl and set aside.
- Remove the chips from the oven and transfer them to a large mixing bowl. Drizzle in the olive oil and add the dill mixture. Toss really well until all of the chips are coated.
- Season the chips with lots of freshly cracked black pepper.