Prep 10 mins
Cook 50 mins
Great alternative to the standard packaged Onion dips, the cilantro adds a sharp contrast to the onion and garlic. Found at Epicurious.com
- 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
- 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.