April 18 – New York Sour & Caramelized Onion Dip with Homemade Potato Chips

Happy Saturday! Potato chips and onion dip. What could be more retro? You’re kicking it up a notch by caramelizing the onions to add tons of flavor. If you don’t feel like making potato chips, use store-bought. Don’t beat yourself up. Try a delicious New York Sour to go with; it looks really cool with its wine float. Enjoy!

New York Sour

Makes 1 cocktail

• 2 oz rye whiskey or bourbon

• 1 oz lemon juice

• 1 oz simple syrup

• 1⁄2 oz red wine (Shiraz, Malbec, Zinfandel, or whatever you have open)

Fill a cocktail shaker half full of ice. Add whisky, lemon juice, and syrup. Shake 20 seconds until cold. Strain into a rocks glass filled with ice. Carefully layer the wine over the drink by gently pouring it over the back of a spoon held just above the surface of the drink, so you get a two-tone effect.

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Caramelized Onion Dip and Homemade Potato Chips

So much better than anything you can buy, try making this throwback dip for your next happy hour. It is sooo delicious and very easy.

Makes 1 cup

• 1 large onion, thinly sliced

• 2 T butter

• 2 T avocado oil

• 1⁄2 t kosher salt

• 1⁄4 t black pepper

• 1⁄2 t sugar

• 1 t Worcestershire sauce

• 2 oz cream cheese, softened

• 1⁄4 c sour cream

• 5 T mayonnaise

• Dash of hot sauce

Heat the butter and oil in a large skillet over medium heat. Add the onions, salt, pepper, and sugar. Sauté for 8-10 minutes, then lower the heat and continue to cook the onions until they are browned and soft. Transfer onions to a food processor, and pulse several times to chop the onions. Add Worcestershire sauce, cream cheese, sour cream, mayonnaise, and a dash of hot sauce. Pulse again to combine ingredients. Taste for seasoning.

Homemade Potato Chips

Serves 2-4

• 1 lb russet potatoes, about

• 3-4 medium Ice water + 3 T white vinegar

• Vegetable oil for frying (avocado, peanut)

• Kosher salt

Slice potatoes about 1⁄8” thick using a mandoline, or a food processor with a slicing blade, or a knife, lol! Place them in a large bowl of ice water with the vinegar. Let them soak for 30 minutes, up to 2 hours. Drain, and dry thoroughly on clean kitchen towels. In a heavy pot with high sides, add oil to a depth of 2 1⁄2 - 3” and heat to 325 degrees. A digital thermometer is great to have here. Working in batches, fry the potatoes, turning them occasionally until golden brown. Use a slotted spoon or fish spatula to remove them to paper towels to cool. Season with salt, and pepper if desired. Bring the oil back up to 325 between batches. Can be made in advance, and stored for a day in an air-tight container.