Meet your new favorite dip! It’s creamy, herby, loaded with lots of onion goodness, and gets a spicy kick from the roasted jalapeno. If you’re into salt and vinegar chips, this is the perfect pair. It has that whole salt, acid, fat, heat thing going on. I would also highly recommend pairing it with a glass or a bottle of white wine.

This recipe works great with any onion – white onions are the sharpest flavor, red onions will give the dip a slightly reddish hue, and yellow onions are always the “all-purpose” onion.

Ingredients

• 1 jalapeno pepper
• 1 large onion, sliced into rings
• 1 tbsp olive oil
• Fine sea salt
• Freshly cracked black pepper
• 1 1/2 cups light sour cream
• 1/2 cup mayo
• 2 tbsp milk
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp freshly chopped chives, plus additional for topping

Directions

1. Line a baking sheet with foil and turn on the broiler. Slice the stem off of the jalapeno, and slice horizontally in half. Put the jalapeno cut side down on the baking sheet and place in the oven, 3-4 inches under the broiler. Roast until the jalapeno skin is charred and blackened, 4-5 minutes. Remove from oven and let cool. Turn the oven down to 400 degrees.
2. Line a baking sheet with foil (you can use the same one from before, just be careful if it’s still hot). Toss the sliced onion with the olive oil and sprinkle with salt and freshly cracked black pepper. Add to the oven and roast until the onion is tender and golden brown, 30-40 minutes. Remove from oven and let cool.
3. Peel the blackened skin off of the jalapeno.
4. Finely chop the onion and jalapeno (alternatively, pulse in a food processor). Set aside.
5. In a large bowl, whisk together the sour cream, mayo, milk, onion powder, garlic powder, 1/2 tsp salt, and several turns of freshly cracked black pepper.
6. Stir in the chopped onion, jalapenos, and chives. Season with additional salt and pepper as needed. Refrigerate for at least 30 minutes and top with a sprinkle of additional chives prior to serving.