Spiced Caramelized Onion Dip with Cilantro-Garlic Pita Crisps
DIP
- 2 tablespoons vegetable oil
- 3 cups chopped sweet onions, such as Vidalia or Maui
- 1½ teaspoons garam masala
- One 8-ounce container (1 cup) crème fraîche or sour cream
- Salt and freshly ground black pepper to taste
- Chopped fresh chives, for garnish
- 20 large fresh cilantro sprigs (about ½ bunch)
- 2 garlic cloves, crushed under a knife and peeled
- ¼ cup extra virgin olive oil
- 6 pocket pita breads
Instructions:
This one is extraordinary, made with sweet onions, warm spices, and crème fraîche.
- To make the dip, heat the oil in a medium skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Reduce the heat to low and cook, uncovered, stirring often, until the onions are deeply browned, about 35 minutes. Add the garam masala and stir for 1 minute. Transfer to a medium bowl to cool.
- Stir in the crème fraîche and season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours. (If making the dip ahead, cover and refrigerate.)
- To make the pita crisps, pull the leaves from the cilantro, reserving the stems. Finely chop the leaves (you should have 3 tablespoons) and set aside. Heat the garlic and oil in a small saucepan over medium-low heat until bubbles surround the garlic, about 5 minutes. Coarsely chop the cilantro stems and add to the hot oil. Remove from the heat and let stand for 10 minutes. Strain through a sieve and discard the solids.
- Position racks in the center and top third of the oven and preheat to 350°F. Using a serrated knife, split each pita in half crosswise. Cut each pita round diagonally into 6 wedges. Arrange the pita wedges on rimmed baking sheets. Drizzle with the cilantro-garlic oil and toss gently to coat. Bake for 5 minutes. Sprinkle the wedges with the cilantro leaves and bake until lightly toasted, about 5 minutes longer. Cool. (If preparing the pita crisps ahead, store uncovered at room temperature.)
- To serve, sprinkle the dip with the chives and serve chilled, with the pita crisps.