Caramelized Onion Dip with Roasted Fingerling Potatoes
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If you bring this dip to a party, be prepared for some major double-dipping action. Zippy and tangy with just a hint of sweet, party people won’t be able to keep themselves from going back for more of this creamy dip. And with fingerling potatoes as the perfect vessel for all that flavor, how could you expect them to stop themselves from going back for more?
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Caramelized Onion Dip with Roasted Fingerling Potatoes
Prep Time50min
Total50min
Servings8
Ingredients10
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Ingredients
Dip
3
tablespoons butter
4
cups (about 1 lb) thinly sliced sweet onions
1/2
cup water
1/2
teaspoon salt
1
cup mayonnaise
1
cup sour cream
Potatoes
2
lb fingerling potatoes, cut in half lengthwise
2
tablespoons vegetable oil
1/2
teaspoon salt
1/4
teaspoon pepper
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Instructions
Step
1
Heat oven to 425°F. Line 15x10x1-inch pan with foil, and spray with cooking spray.
Step
2
In 12-inch skillet, melt butter over medium-high heat. Add onions; cook 15 minutes, stirring frequently. If onions are browning too fast, reduce heat to medium. Carefully add 1/4 cup of the water, and stir to deglaze pan. Cook 10 minutes, stirring frequently. Repeat deglazing with remaining 1/4 cup water. Cook 3 to 5 minutes, stirring frequently, until water is absorbed and onions are deeply browned and tender. Stir in 1/2 teaspoon salt; transfer caramelized onions to bowl. Cool 15 minutes at room temperature. Chop onions, and add to small bowl.
Step
3
Prepare dip by mixing mayonnaise and sour cream with cooled onions; stir until completely combined. Refrigerate until ready to serve.
Step
4
Meanwhile, mix potatoes, oil, 1/2 teaspoon salt and the pepper in medium bowl; stir to coat evenly. Place potatoes cut side down in pan. Roast 25 to 30 minutes or until tender and golden brown on cut side. Serve dip with potatoes.
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