Ball deflation or not, the Super Bowl is coming! Are you hosting a party or going to one? Or just curling up on the couch to watch the half time commercials (best part)? No matter what, you know that a large part of watching the game is what you eat while you watch and if you're looking for an updated homemade easy version of the classic chip and dip, I've got you covered!
Sour cream based dips are a blast back to the 1970's. Whatever party you went to, you could pretty much count on there being some onion dip served with ridged chips, right? When I was kid I often remember my mom letting me help her make it for parties. All you did was stir a packet of Lipton's Onion soup mix into a container of sour cream and you were set. I loved it, even though it was loaded with fat and unhealthy additives. And sometimes I still get nostalgic for it. This version is much healthier, lower in fat and truly more delicious! And the baked tortilla chips make such a perfect accompaniment!
After you've sliced the onions, shallots and scallions very thinly, you fry them up, but not to worry--almost all of that oil gets drained off, simply leaving you with crispy oniony bits to enjoy!
Once the onion mixture has had a chance to cool, you simply stir them into low-fat sour cream and dunk away!
And yes, I'm getting to how you make those dunkers! It really couldn't be easier. All you need is a bag of soft corn tortillas, some spices and a bit of oil and you're set. First, you brush the tortilla with spice-infused oil.
Next you cut the tortilla into 8 triangles, place them on a baking sheet and bake for about 10 minutes or so. The chips are crunchy, a tiny bit chewy, mildly spiced and go so well with the onion dip (or any dip for that matter, or just by themselves too.) Plus they are much lower in fat and calories than regular fried chips and all natural.
Make this Triple Onion Dip and Homemade Tortilla Chips and no matter what the outcome of the game, you'll be the winner!
Triple Onion Dip with Homemade Baked Tortilla Chips
Makes about 2 1/2 cups dip and about 64 chips
Prep Time: 30 minutes for dip, 10 minutes for chips; Bake Time: (for chips) 10-12 minutes
For the dip
- 2 cups vegetable oil ( I used canola)
- 3 shallots, very thinly sliced
- 2 scallions, very thinly sliced
- 1 large onion, very thinly sliced
- 2 cups light sour cream
- salt and pepper to taste
For the Tortilla Chips
- 2 tablespoons vegetable oil
- Eight 6-inch soft corn tortillas
- 1/2 teaspoon kosher salt
- spices of choice (I used a mixture of garlic and onion powder-you could use any kind you like or none at all and just use salt)
1. To make the dip, heat the oil in a large frying pan over medium heat and cook the shallots, scallions and onion for 18-20 minutes until golden brown, stirring often. While onions are cooking, place a strainer over a bowl. When onions are done, pour into the strainer, allowing the oil to go into the bowl. Let oil cool and discard. Spread onions on paper towels to drain, allowing to cool for at least 5 minutes.
2. In a medium sized bowl, stir onion mixture into sour cream and season with salt and pepper to taste. Chill until ready to serve.
3. Dip lasts refrigerated in an air-tight container for 3-4 days.
4. To make tortilla chips, preheat oven to 400ºF. Whisk together oil, salt and a few shakes of whatever spices you are using, until salt has dissolved. Brush one side of each tortilla with the spiced oil. Cut in half and then cut each half in half again to make 8 wedges.
5. Arrange chips in one layer on two baking sheets and bake for 10-12 minutes until golden brown, reversing sheets top to bottom and front to back in the middle of the baking process. Cool chips a bit before serving. Store airtight at room temperature.
Note: Dip recipe adapted from 2010 issue of Food and Wine Magazine (I cut the oil by a cup and used light sour cream); Tortilla Chips adapted from Everyday Family Dinners by Sara Moulton ( I changed the spices and cut them in half as well)