(Served with regular potato chips)
Susan Vu
Cooking Channel
Unsalted Butter, Sage Leaves, Onions, Kosher Salt, Sour Cream, Cream Cheese, Potato
Recipe courtesy of Cooking Channel

Caramelized Onion and Sage Dip

Getting reviews...
This creamy dip tastes like fall in a bowl with its strong notes of sage leaves and brown butter. Caramelizing onions before blending them for the dip adds sweetness to the recipe - the perfect complement to classic, salty chips.
  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 2 3/4 cups
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  1. Melt the butter in a high-sided medium skillet over medium heat. Once the butter starts to lightly bubble, add all but 3 of the sage leaves, and cook, stirring occasionally, until they are translucent in spots and starting to crisp, about 3 minutes. Remove the sage with a slotted spoon to a paper towel-lined plate and reserve (the leaves will fully crisp as they cool). Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper to the skillet, and stir so the onions are coated in the butter; increase the heat to medium-high, and cook, stirring occasionally, until the onions are deeply caramelized, 22 to 25 minutes (add a splash water if the onions begin to stick). Transfer the onion mixture to the bowl of a food processor. Roughly chop the 3 reserved raw sage leaves, and add to the onions. Crumble all but 4 of the crispy sage leaves over the onions, and add the sour cream, cream cheese and 1/2 teaspoon salt. Process until mostly smooth. Transfer to a serving dish, and garnish with the 4 reserved crispy sage leaves. Serve with potato chips for dipping. (The dip can be made ahead and chilled overnight; remove from the refrigerator at least 30 minutes before serving.) 

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