Featured Product: Nancy’s Organic Sour Cream
Ingredients
- 2 cups Nancy’s Organic Sour Cream
- ½ cup Caramelized Onions (see below)
- 2 tablespoons Apple Cider Vinegar
- 2 teaspoons Dijon Mustard
- Salt and Black Pepper, to taste
- Fresh Parsley or Chives, chopped, for garnish
- Sweet Potato Chips (see below)
Caramelized Onions
- 3 tablespoons Butter
- 2 Large Yellow Onions, finely diced
- Salt and Pepper
Sweet Potato Chips
- 2 Medium Sweet Potatoes, thinly sliced with a mandolin
- 2 tablespoons Olive Oil
- 2 teaspoons Coarse Sea Salt
Directions
In a mixing bowl, whisk together the sour cream, apple cider vinegar and Dijon mustard. Fold the cooled caramelized onions (see below) into the sour cream mixture and season to taste. Chill for 2 hours or overnight to allow the flavors to incorporate. Serve with Baked Sweet Potato Chips (see below)
Caramelized Onions:
To make the caramelized onions, melt the butter in a 3 qt. stock pot over medium heat. Add the onions and season with salt and pepper. Sauté the seasoned onions for 5-10 minutes before reducing the heat. Sauté the onions over low heat for another 20 minutes until just golden. Allow the caramelized onions to cool completely.
Chips:
Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper. Toss the sliced sweet potatoes in the olive oil and salt before lining them on top of the parchment. Bake the sliced sweet potatoes for 10-12 minutes per side. Between batches, allow the chips to cool completely to become crisp. Serve with Sour Cream Onion Dip.