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Creamy Caramelized Onion and Cream Cheese Dip with Crispy Smashed Fingerling Potatoes

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Ingredients
  

CARAMELIZED ONION AND CREAM CHEESE DIP

  • 2 tablespoons unsalted butter
  • 1 large onion thinly sliced
  • 8 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chives thinly sliced
  • Kosher salt and freshly ground black pepper to taste

CRISPY SMASHED FINGERLING POTATOES

  • 12 ounces fingerling potatoes scrubbed clean
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste

Instructions
 

CARAMELIZED ONION AND CREAM CHEESE DIP

  • Melt butter in a large skillet over medium heat. Add onion and cook for 15 to 20 minutes, stirring occasionally, until deeply caramelized and soft. Remove from heat and cool slightly.
  • Add cream cheese, sour cream, lemon juice, and chives to a large bowl and combine. Stir in the onions and season with salt and freshly ground black pepper. Refrigerate until ready to serve.

CRISPY SMASHED FINGERLING POTATOES

  • Bring salted water to a boil in a large pot. Add fingerling potatoes and cook for 15 to 20 minutes, or until tender when pierced with a fork. Drain and cool slightly.
  • Heat oven to 400°F.
  • Toss potatoes with olive oil, salt, and pepper on a baking sheet. Use the back of a spoon or a potato masher to gently smash each potato. Roast in the oven for 20 to 25 minutes, or until the potatoes are golden and crispy.