Roasted Garlic Caramelized Onion Dip and Homemade Potato Chips

For dip: 

Preheat oven to 400°. Put thinly sliced onions in a Dutch oven. Add the 2 tablespoons Olive Oil and Vinegar. Stir to coat. Cook for 15 minutes and stir.

When onions are cooking, slice ¼” off the top of the head of garlic, so the cloves are exposed but stay intact. Drizzle 1 teaspoon of oil on top and wrap in foil. After the onions have cooked for 15 min, place the wrapped garlic on the oven rack next to the Dutch oven to roast. It should take 30-40 minutes to soften completely.

Continue to cook the onions in the oven stirring every 5-20 minutes, until they have reduced to about 1-½ Cups and are a deep golden brown color. This should take about 50-60 minutes.

When the garlic is roasted and the onions are caramelized, allow them to cool at room temperature while you prepare the rest of the dip.

In a large mixing bowl, stir together the sour cream, softened cream cheese, mayonnaise, salt, pepper, onion powder, Worcestershire and parsley. Squeeze the garlic out of the skin and chop along with the caramelized onions into small pieces.  Stir the garlic and onion bits into the sour cream mixture.

Refrigerate until ready to serve. Top with additional parsley if desired and serve with potato chips.

 For chips:

 Peel potato and use a mandolin or food processor to cut into thin slices

Place slices in a bowl of water to keep from browning while you work

Place a piece of parchment paper on a glass plate

Spread out potato slices on parchment in a single layer

Sprinkle with salt if desired & microwave on high 3-7 minutes (this depends on your microwave & thickness of your slices)

They are done when crisp & slightly golden