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Caramelized Onion Dip with Roasted Fingerling Potatoes

caramelized onion dip with roasted fingerling potatoes Appetizer
Caramelized Onion Dip with Roasted Fingerling Potatoes
  • Prep 50 min
  • Total 50 min
  • Servings 8

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? MORE+ LESS-

Updated August 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

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  • 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

  • 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.
  • The dip can be made ahead and stored for up to three days in airtight container in the refrigerator.
  • Garnish the dip with thinly sliced green onion, if desired.

Nutrition Information

Nutrition Facts

Serving Size: 4 oz Potatoes and 1/3 Cup Dip
Calories
430
Calories from Fat
310
% Daily Value
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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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