Roasted Garlic Onion Dip and Baked Potato Chips

I think many of you know that I’m on a mission to add healthier, whole, organic food options in to my life but that doesn’t mean I want to completely eliminate the good stuff….you know, like chips and dip. Oh, how I crave salty potato chips and cool creamy onion dip sometimes. Yes, store-bought dip is very convenient but often contains preservatives and fillers. These chips and dip are a delicious, fresher and very rewarding alternative for yourself and your guests. You can also play around with the dip and add bacon or parmesan or cheddar or blue cheese or whatever else comes to mind.

RECIPE: Homemade Roasted Garlic Onion Dip & Baked Potato Chips

Ingredients:

Homemade Potato Chips:

2-3 idaho potatoes, sliced to desired thinness

olive oil

desired seasoning (sea salt, pepper, garlic power, paprika, and/or cayenne)

Roasted Garlic Onion Dip:

1 onion, diced

1/4 cup olive, plus 1 tbs, divided

1 head of garlic

8 oz cream cheese (softened)

1/4 cup sour cream

salt and pepper to taste

1/4 tsp cayenne pepper

Directions:

Potatoes:

Preheat oven to 425 degrees. Scrub potatoes and slice to desired thinness. I hand sliced mine but you can play around with this and/or use a mandolin if you have one. Toss potato slices lightly in olive oil and desired seasonings (I prefer sea salt, pepper, garlic powder, paprika, and cayenne). Place slices in a single layer on a foil-lined baking pan sprayed with cooking oil. Bake 10 minutes, flip and cook just a few more minutes until browned. Depending on thickness, the potatoes may take longer.

Roasted Garlic Onion Dip:

1. Carmelize the onions: In a medium pot, heat the olive oil over medium heat, then reduce heat to low and add the onions and a pinch of salt. Stir occasionally until the onions are soft and translucent and amber in color…this will take 30-40 minutes until the onions are carmelized and full flavor developed.

2. Roast the garlic: Preheat oven to 400. Cut the top off the head of garlic and place it on a sheet of foil and drizzle with 1 tablespoon olive oil. Fold over the garlic into a tight packet. Place in baking dish and put in the oven. Bake for approximately 30 minutes or until garlic is soft.  Let cool slightly and then pop cloves out into a  bowl or food processor.

3. Add the onions, cream cheese, sour cream to the garlic in the bowl or food processor and blend until smooth and creamy. Note: I used a hand held blender which worked perfectly. Add salt, pepper, and/or cayenne to taste. Best if cooled for a few hours before serving.

 

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