Caramelized Onion Dip with Roasted Fingerling Potatoes

Name: Caramelized Onion Dip with Roasted Fingerling Potatoes
Prep time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 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; 2 lb fingerling potatoes, cut in half lengthwise; 2 tablespoons vegetable oil; 1/2 teaspoon salt; 1/4 teaspoon pepper

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Prep 50 min
Total 50 min
Servings 8

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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?

by: Tablespoon Kitchens

Updated Aug 23, 2019

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

Steps

1

Heat oven to 425°F. Line 15x10x1-inch pan with foil, and spray with cooking spray.
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.
3

Prepare dip by mixing mayonnaise and sour cream with cooled onions; stir until completely combined. Refrigerate until ready to serve.
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.

Expert Tips

tip 1
When caramelizing the onions, the use of water to deglaze the pan aids the browning of the onions because the caramelized sugar in the pan is then stirred back into the onions.
tip 2
The dip can be made ahead and stored for up to three days in airtight container in the refrigerator.
tip 3
Garnish the dip with thinly sliced green onion, if desired.

Nutrition Information

430 Calories, 34g Total Fat, 4g Protein, 26g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 4 oz Potatoes and 1/3 Cup Dip

Calories: 430

Calories from Fat: 310

Total Fat: 34g; 52%

Saturated Fat: 9g; 47%

Trans Fat: 0g

Cholesterol: 40mg; 13%

Sodium: 520mg; 22%

Potassium: 620mg; 18%

Total Carbohydrate: 26g; 9%

Dietary Fiber: 3g; 12%

Sugars: 5g

Protein: 4g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 10%; 10%

Calcium: 6%; 6%

Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.