Caramelized onion dip with thick-cut potato chips

Preparation

Baking Directions:

A rich, creamy dip is a must-have for any good party.

Make this dip ahead of time so the flavors can blend and mellow.

It also goes great with crudités, pita chips, or even spread on a burger.

For best results, you've got to cut the potatoes with a mandoline slicer.

If you don't want to fry your own potato chips, there are plenty of terrific brands out there in the market these days.

Variation: Substitute Greek-style yogurt for the cream cheese.

The end result will not be as thick, but will still be rich with flavor.

If you want to bump the onion dip up to the next level, a little crumbled bacon on top never hurt anybody!To make the dip:Place a large skillet over medium heat and add the oil and butter.

When the butter has melted, add the onions along with salt and pepper.

Stir occasionally and cook until the onions are deeply golden brown and caramelized, roughly 20 minutes.

Watch carefully so as not to allow the onions to burn.

Set aside and let cool.

In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of lumps.

Mix in sour cream and mayo.

Fold in the onions with all their juices; season again with salt and pepper if needed.

Refrigerate for at least 2 hours or up to 2 days.

The onion dip can be made a day or two in advance; store it covered in the refrigerator.

Bring to room temperature before serving, garnished with chopped chives, with a bowl of chips.

To make the chips:Using a mandoline, slice the potatoes about the thickness of a nickel.

You should get about 50 slices per potato.

Put the slices in a large bowl and fill with cool water to cover.

Swish the potatoes around to remove the excess starch; this will make the chips really crispy.

Change the water 2 or 3 times until the water is no longer cloudy.

Drain the potatoes in a colander really well.

Spread the potatoes out on a pan and pat them dry with paper towels.

This will prevent the oil from spattering from the excess moisture of the potato.

Heat 3 inches of oil to 325 degrees F in a countertop electric fryer or deep pot.

If you don't have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chop stick in it; if bubbles circle around the end, then you're good to go.

Put the potato slices in a fryer basket or spider strainer and carefully lower into the hot oil; do this in batches to avoid overcrowding and to keep the oil temperature constant.

Give the potatoes a stir to keep them from sticking together.

Fry the chips for 7 to 8 minutes, until they are golden brown and crispy.

Remove the chips with the spider, allowing some of the excess oil to drain off, to a paper towel-lined platter.

Season lightly with salt while the potato chips are still hot.