Instructions

1. Make the dip! Heat the 2 tablespoons of oil a large skillet over medium heat. Add the onions and 1/2 teaspoon salt and cook until very dark brown and reduced, 45-60 minutes. Stir occasionally so the onions don’t stick to the bottom of the pan. 
2. Once the onions are cooked, stir in the minced garlic, worcestershire sauce, thyme and 1/2 teaspoon freshly ground pepper. Let cook another 5 minutes, then remove from heat and let cool. 
3. Whisk together the greek yogurt and mayo. Add in the cooked and cooled onions and stir together. Add in the remaining salt and pepper, and season to taste. Place in the fridge for at least 30-40 minutes before serving for optimal results! 
4. While the dip is chilling, make the potatoes. Preheat the oven to 400 degrees F.
5. Thinly slice the potatoes (I use a mandoline for easy slicing). Pat dry and place in a large bowl. Toss the potatoes with remaining olive oil and a large pinch of salt. 
6. Spread potatoes in a single layer on a parchment lined baking sheet. Bake for 12-18 minutes until golden brown and crispy. Remove from oven once crispy and transfer off the parchment paper to a bowl. These taste best right out of the oven with cold onion dip!