Caramelized Onion Dip with Root Chips

Yield: 4 cups

Ingredients

2 tablespoons butter or margarine

4 large sweet onions, diced

3 tablespoons brown sugar

2 containers (8 oz.) sour cream

2 1/2 tablespoons vegetable broth concentrate

2 tablespoons balsamic vinegar

ROOT CHIPS:

2 large baking potatoes

1 large sweet potato, peeled

2 large beets, peeled

6 large carrots, peeled

Vegetable oil

Directions:

DIP:
Melt butter in a large skillet over medium-high heat. Stir in diced onion and brown sugar, and cook, stirring often (about 25 minutes.) Cool. Combine caramelized onion, sour cream, broth, and vinegar. Chill 3 hours. Serve with Root Chips.

ROOT CHIPS:
Cut vegetables into thin slices using a mandolin or vegetable peeler. Drop into ice water to cover until ready to use. Drain and pat dry with paper towels. Pour oil to depth of 3 inches in a Dutch oven. Heat oil to 375 F. Fry vegetables, in batches, 1 to 2 minutes or until golden. Drain on paper towels. Serve with Caramelized Onion Dip.

Please note that some ingredients and brands may not be available in every store.

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