Caramelized Onion Cilantro Dip With Pita Crisps |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Great alternative to the standard packaged Onion dips, the cilantro adds a sharp contrast to the onion and garlic. Found Ingredients:
2 tablespoons vegetable oil |
3 cups chopped sweet onions (such as vidalia or maui, about 2 medium) |
1 1/2 teaspoons garam masala |
1 (8 ounce) container creme fraiche or 1 (8 ounce) container sour cream |
1/2 bunch fresh cilantro |
1/4 cup extra virgin olive oil |
2 garlic cloves, crushed |
6 pita breads (or package of mini pita rounds) |
chopped fresh chives |
Directions:
1. For the dip: Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes. Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add garam masala; stir 1 minute. Transfer to small bowl and cool completely. Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. Do ahead Can be made 2 days ahead. Keep refrigerated.
2. For pita crisps:.
3. Preheat oven to 350°F
4. Cut each round into 6 wedges. Place wedges on 2 baking sheets; drizzle with cilantro-garlic oil (to follow) and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. Do ahead Can be made 1 day ahead. Store airtight at room temperature. Sprinkle dip with chives; place on platter. Surround with pita crisps.
5. Garlic Cilantro Oil:.
6. Finely chop enough cilantro leaves to measure 2 tablespoons. Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.
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