Wednesday, June 25, 2008

Caramelized Onion Dip with Cilantro Garlic Pita Crisps

This dip is time consuming, and it does turn out to be sweet because of the caramelizing, so keep it in mind before preparing it. I've taken the recipe from Bon Appetit, and the only time I use it is when I need to prepare appetizers for company, and I can have it ready a day ahead.

I like the idea of pita crisps, but again, this is also time consuming, and sometimes using crackers might work better. But,the idea is good, so you can substitute the herbs and use them with other dips too. So why am I adding it? Because it tastes really really good:)

Add some feta or goat cheese to the dip, it perks it up quite a bit.


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 crème fraîche or sour cream (1 cup)

Pita crisps:
1/2 bunch fresh cilantro
1/4 cup extra-virgin olive oil
2 garlic cloves, crushed

6 pita breads

Chopped fresh chives

For 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:
Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 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.

Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil 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.

Makes 8 servings.

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