Caramelized Onion Cilantro Dip With Pita Crisps

Name: Caramelized Onion Cilantro Dip With Pita Crisps
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 serving(s)
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

Submitted by WeBees

"Great alternative to the standard packaged Onion dips, the cilantro adds a sharp contrast to the onion and garlic. Found at Epicurious.com"

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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!

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