CARAMELIZED-ONION DIP WITH CILANTRO-GARLIC PITA CHIPS

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.