Onions are loaded with umami flavor, as are anchovies, mushrooms, and Worcestershire sauce. Together, they make this dip especially hard to resist.
Ingredients
2 tablespoons, plus 1 teaspoon vegetable oil
2 medium onions, thinly sliced
2 anchovy fillets packed in oil, drained
1 teaspoon mushroom powder (optional)
4 garlic cloves, finely chopped, divided
4 scallions, green and white parts separated
Kosher salt
Freshly ground pepper
1/3 cup mayonnaise
1/3 cup plain whole-milk Greek yogurt
1/3 cup sour cream
1 tablespoon chopped fresh chives
1 teaspoon Worcestershire sauce
Potato chips (for serving)
Directions
Heat 2 tablespoons oil in a medium skillet over medium-low heat. Add onions, anchovies, mushroom powder, if using, and 1 tablespoon garlic. Cook, stirring often, until onions are golden brown and softened, 40–45 minutes.
If onions start to burn or stick, reduce heat and add water a splash at a time, scraping up browned bits. Let cool, then finely chop.
Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high heat. Toss scallion whites with remaining 1 teaspoon oil; season with salt and pepper. Cook, turning occasionally, until charred, about 5 minutes. Let cool; finely chop. Thinly slice greens.
Mix onion mixture, scallion whites and greens, mayonnaise, yogurt, sour cream, chives, Worcestershire, and remaining garlic in a medium bowl; season with salt and pepper. Serve with chips.
