Caramelized Onion Cilantro Dip With Pita Crisps
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
8
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 (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
- 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.
- For pita crisps:.
- Preheat oven to 350°F
- 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.
- Garlic Cilantro Oil:.
- 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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RECIPE SUBMITTED BY
WeBees
Charleston, South Carolina
My mom taught me to cook and to appreciate eating (which I believe she inherited from her father). She gifted me this membership so I'm grateful, thank's Cucina Casalingo! I am married to one of the world's pickiest eaters so I'm challenged to find things that I can make and share with him, no kids. I own my own business as a Professional Organizer. I'm an avid gardener and crafter and love to cook with fresh locally grown foods. I am a member of a CSA and I believe in fresh local and organic! The path to our healthy future is lined with these goodies! Spread the word, then feast!