Caramelized Onion Dip With Thick-Cut Potato Chips

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 large onions (about 1 1/2 pounds), thinly sliced
• Kosher salt and freshly ground black pepper
• 4 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup quality store-bought mayo
• Chopped fresh chives
• 2 large russet (baking) potatoes (about 1 pound), scrubbed
• Canola oil, for frying
• Kosher salt

1. Put a large skillet over medium heat and add the oil and butter. When the butter has melted, add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions are a deep golden brown and caramelized, roughly 20 minutes. Watch carefully-you don't want the onions to burn. Set aside and let cool.
2. In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of lumps. Mix in the sour cream and mayo. Fold in the onions with all their juices; season again with salt and pepper if needed. Cover and refrigerate for at least 2 hours or up to 2 days. Bring to room temperature before serving, garnished with chives, with a bowl of chips.
3. Using a mandoline, slice the potatoes about the thickness of a nickel. You
4. should get about 50 slices per potato. Put the slices in a large bowl and fill with cool water to cover. Swish the potatoes around to remove the excess starch; this will make the chips really crispy. Change the water 2 or 3 times until the water is no longer cloudy. Drain the potatoes well in a colander, then spread them out on a pan and pat dry with paper towels. This will prevent the oil from spattering from excess moisture.
5. Heat 3 inches of oil to 350u0b0F in a countertop electric fryer or deep pot. If
6. you don't have a deep-fry thermometer, a good way to test if the oil is hot
7. enough is to stick the end of a wooden spoon or chopstick in it. If bubbles
8. circle around the end, then you're good to go.
9. Put the potato slices in a fryer basket or spider strainer and carefully lower into the hot oil; do this in batches to avoid overcrowding and to keep the oil temperature constant. Give the potatoes a stir to keep them from sticking together. Fry the chips for 7 to 8 minutes, until they are golden brown and crispy. Remove the chips with the spider, allowing some of the excess oil to drain off, and set on a paper towel-lined platter. Season lightly with salt while the potato chips are still hot.

extravirgin olive oil, unsalted butter, onions, kosher salt, cream cheese, sour cream, quality storebought, fresh chives, russet, canola oil, kosher salt

Taken from www.seriouseats.com/recipes/2011/04/caramelized-onion-dip-with-thick-cut-potato-chips-recipe.html (may not work)