Best Caramelized Onion Dip With Cilantro Garlic Pita Crisps Recipes

Caramelized Onion and Garlic Dip image

Provided by Aaron McCargo Jr.

Time 30m

Yield 2 cups

Number Of Ingredients 13

1/4 cup olive oil
1 teaspoon fresh thyme leaves
1 shallot, peeled and chopped
2 cloves garlic, chopped
1 large Spanish onion
1 Vidalia onion, finely chopped
3 cipollini onions, finely chopped
1 medium red onion, finely chopped
Salt and freshly ground black pepper
1 cup fat-free Greek yogurt
1 cup reduced-fat cream cheese
3 scallions, chopped (about 1/2 cup)
1 bunch fresh chives, chopped (about 3 tablespoons)

Steps:

In a large saute pan over medium heat, add the olive oil. Add the thyme, shallots, garlic and all the varieties of onions. Saute, stirring constantly. (Onions absorb oil quickly, so add more if necessary.) Continue to cook until the vegetables are lightly browned, about 15 minutes. Remove from the heat and season with salt and pepper. Let cool slightly.
In a medium bowl, add the yogurt and cream cheese and stir together. Add in the onions, scallions and chives. Stir well to combine.

Caramelized-Onion Dip with Cilantro-Garlic Pita Crisps image

Yield Makes 8 servings

Number Of Ingredients 11

Dip
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

Steps:

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.

Caramelized Onion Cilantro Dip With Pita Crisps image

Provided by WeBees

Categories < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 338, Fat 21.2, SaturatedFat 8, Cholesterol 38.8, Sodium 254.9, Carbohydrate 32.2, Fiber 1.9, Sugar 3.2, Protein 5.3

Caramelized-Onion Dip with Cilantro-Garlic Pita Chips image

Yield makes 8 servings

Number Of Ingredients 11

for dip
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)
Chopped fresh chives, for serving
for pita crisps
1/2 bunch fresh cilantro
1/4 cup extra-virgin olive oil
2 garlic cloves, crushed
6 pita breads

Steps:

make dip
Heat the oil in heavy large skillet over medium heat. Add the onions and sauté until slightly softened, about 5 minutes. Reduce the heat to medium low and cook until the onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes.
Add the garam masala; stir 1 minute. Transfer to a small bowl and cool completely. Mix in crème fraîche and season to taste with salt and pepper. Cover and refrigerate at least 2 hours.
make pita crisps and serve
Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine the oil and garlic in a heavy small saucepan; cook over medium heat until the oil begins to bubble around the garlic, about 5 minutes. Add the chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain the oil into a small bowl; discard the solids in the strainer.
Preheat the oven to 350°F. Cut each pita bread horizontally in half. Cut each round into 6 wedges. Place the pita wedges on 2 rimmed baking sheets; drizzle with the cilantro-garlic oil, and toss gently to coat. Arrange the pita wedges in a single layer; bake 5 minutes. Sprinkle with the chopped cilantro leaves and bake until the pita wedges are crisp and golden, about 5 minutes longer. Cool.
Sprinkle the dip with chives; place on a platter and surround with the pita crisps.
do ahead
The DIP can be made 2 days ahead. Keep refrigerated.
The PITA CHIPS can be made 1 day ahead. Store airtight at room temperature.