Caramelized Onion Dip with Crispy Sweet Potato Chips - Gluten Free
Adapted from Sara Foster’s Casual Cooking
|2 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|1 onion, chopped|
|1 Tbsp fresh rosemary|
|Vinegar or wine, as needed|
|1 cup sour cream|
|1/4 cup mayonnaise|
|2 green onions, chopped (white and green parts)|
|Sea salt and freslhly ground black pepper|
|Chopped chives, for garnish|
Heat the olive oil in a large skillet over medium heat. Add the onion and rosemary, reduce the heat to low, and cook and stir for about 20 minutes, until the onion is caramel colored and very soft. If the onion is browning before it is softenend, reduce the heat, add a splash of vinegar or wine, and continue to cook until tender. Cool.
Combine the onion, sour cream, mayonnaise, green onions, salt, and pepper to taste in a food processor or blender and purée until smooth. Refrigerate until ready to serve or for up to 4 days. Garnish with the chives. Makes about 1½ cups. Serve with Crispy Sweet Potato Crisps or any other favorite chip.