Prep time: 5 minutes
Total time: 25 minutes
2 tablespoons olive oil
1 small red onion, diced
16 ounces 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
1. Heat the olive oil in a small skillet over medium heat. Add the red onion and cook until caramelized, 12 to 15 minutes. Cool completely.
2. 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.