An easy Fourth of July appetizer that you will LOVE: onion dip with dill potato chips. It’s quick, easy, and addictingly good. Sweet onions caramelized until rich and golden, tossed in a flavorful sour cream mixture, and served with oven-baked dill potato chips.
As we approach the Fourth of July, I knew I had to share a really quick, no-fuss, festive appetizer. I think I can speak for most when I say there’s nothing better than settling in to an outdoor summer feat with a cool and refreshing, flavorful dip to kick things off.
In our family, we always head to my parents house and basically just cook up a huge feast. A lot of grilling. A lot of fruity desserts. And usually a big salad and some sort of potato salad.
To kick things off, we always start with some fun and easy appetizers. This whipped feta with roasted tomatoes is a favorite, and this year I’m adding another recipe to the mix.
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 see this just not happening on the Fourth of July when we’re all just trying to relax outside. And I think most of you could agree that you’d rather spend time hanging with family rather than standing over a pot of oil and watching potatoes fry all night.
So, I’ve kept it simple. You’ll heat up some kettle chips in the oven just so they can meld with a little olive oil and granulated garlic. Then, they get tossed with lots of 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 some family are a couple of friends, this is your dip.Print
Onion Dip with Dill Potato Chips
a quick & easy caramelized onion dip served with dill potato chips for dipping
- ¼ cup olive oil
- 4 sweet onions (2 ½ lbs), thinly sliced
- 1½ tsp kosher salt
- 1 lb sour cream
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- 2 scallions, thinly sliced
- 1 tbsp minced fresh chives
- freshly cracked black pepper
Dill Potato Chips
- 10 oz sea salt kettle chips
- 2 tbsp olive oil
- 1 tbsp granulated garlic
- 3 tbsp fresh dill leaves
- Heat a large, heavy-bottom pot over medium-high heat. Add the olive oil, sliced onions, and salt. Let the onions sauté for about 10 minutes, stirring often. Lower the heat to medium-low and allow the onions to cook until golden and caramelized, about 40-45 more minutes. Let cool.
- Whisk together the sour cream, dijon mustard, and worcestershire sauce. Fold in the scallions, chives, and caramelized onions. Season with freshly cracked black pepper to taste.
- Serve in a bowl with the dill potato chips (recipe below) on the side. Garnish with more fresh dill + chives and a drizzle of olive oil if you’d like.
Dill Potato Chips
- Preheat the oven to 375°F. Pour the kettle chips onto a sheet pan.
- Drizzle with the olive oil and sprinkle with the granulated garlic. Toss well and spread into an even layer. Cook for 6 minutes in the oven.
- Remove the chips from the oven and toss them with the fresh dill leaves.