Prep time: 5 minutes
Total time: 25 minutes
2 tablespoons olive oil
1 small red onion, diced
1 pound|454 grams sour cream
1 tablespoon onion flakes
1 teaspoon onion powder
2 tablespoons chives, thinly sliced
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
kosher salt and freshly ground black pepper, to taste
ripple potato chips, to serve
- Heat the olive oil in a small skillet over medium. Add the red onion and cook until caramelized, 12 to 15 minutes. Cool completely.
- In a large bowl, stir the sour cream, onion flakes, onion powder, chives, lemon juice, Worcestershire sauce, salt, and pepper with the caramelized red onions. Transfer to a bowl and refrigerate for at least 1 hour before serving with the chips.
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