BAKED PITA CHIPS WITH CHARRED THREE ONION DIP
To me, there's nothing that says party like potato chips and dip. Take the typical chips and dip to a new level with smoky baked pita chips and my charred three onion dip. Better make a double batch!
Provided by Martie Duncan, Food Network Star Season 8 Finalist
Time 50m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- Combine the olive oil, 1/2 tablespoon salt, smoked paprika, garlic powder and pepper in a small bowl. Whisk together. Brush the seasoned oil on the first pita, stack another pita on top and repeat until you have 3 pitas. Repeat, making a second stack.
- Use a knife to cut the stack into 8 wedges. Repeat with the second stack. Arrange the chips in a single layer on a baking sheet. Bake for 10 minutes. Flip and bake until golden and toasted, another 2 to 3 minutes. Sprinkle the chips with the remaining 1/2 tablespoon salt as soon as you remove them from the oven. Serve with the Charred Three Onion Dip.
- Slice the onion into 4 wedges. Heat a grill pan over medium-high heat. Brush the scallions and onions with olive oil. Grill until they are softened and the outside is charred, about 5 minutes for the scallions and 10 minutes for the onions. Chop the scallions and slice the onions very thin. Put in a bowl. Add the sour cream, mascarpone, Worcestershire, lemon juice, salt, pepper, chives and hot sauce and mix together. Chill for at least 30 minutes before serving.
CARAMELIZED VIDALIA ONION DIP
Provided by Katie Lee Biegel
Categories appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a medium skillet over medium-high heat. Add the onion and saute until beginning to brown, 5 to 7 minutes. Stir in 1/4 cup water and scrape up any browned bits from the bottom of the pan. Turn the heat to low and cook until the onion is golden brown, 30 to 35 minutes, stirring occasionally. If the pan ever looks too dry, add a tablespoon of water. Let cool completely.
- Combine the cream cheese, mayonnaise, sour cream, Worcestershire sauce, garlic salt, onion powder and 1/2 teaspoon pepper in a medium bowl and beat with a mixer until smooth. Stir in the caramelized onion and the scallion. Chill until serving time. Top with more scallions and serve with vegetables for dipping.
CARAMELIZED-ONION DIP WITH CILANTRO-GARLIC PITA CRISPS
Categories Condiment/Spread Garlic Onion Bake Sauté Cocktail Party Vegetarian Chill Sour Cream Cilantro Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
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 AND SPINACH DIP RECIPE BY TASTY
Here's what you need: olive oil, fresh rosemary, medium yellow onions, garlic, frozen spinach, cream cheese, sour cream, mayonnaise, lemon zest, kosher salt, freshly ground black pepper, lemon juice, pita chip
Provided by Jordan Kenna
Categories Appetizers
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in the 2.5-quart saucepan over medium-high heat. Add the rosemary sprigs and fry until fragrant and the leaves are crisp, 1 minute. Using tongs, remove the rosemary and transfer to paper towels to drain. If any leaves are left behind in the oil, remove with a slotted spoon and transfer to the paper towels as well.
- Return the pan with the oil to medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, 20-25 minutes.
- Add the garlic and cook for 1 minute, until fragrant.
- Stir in the spinach and cook for 2 minutes to evaporate any excess moisture. Add the cream cheese and cook, stirring, until completely melted and incorporated into the onions and spinach.
- Remove the pan from the heat and stir in the sour cream, mayonnaise, lemon zest, salt, pepper, and lemon juice. Let cool to room temperature or cover with plastic wrap and refrigerate for up to 2 days.
- Remove the rosemary leaves from the stems over a cutting board. Crush with your fingers or finely chop with a knife.
- Transfer the dip to a serving dish and smooth the top. Sprinkle with the fried rosemary and serve with pita chips, toasted bread, or crudités.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 12 grams, Fat 34 grams, Fiber 2 grams, Protein 4 grams, Sugar 5 grams
CHIPOTLE ONION DIP WITH GARLIC PITA CHIPS
Provided by Lora Zarubin
Categories Condiment/Spread Milk/Cream Onion Appetizer Sauté Fourth of July Super Bowl Vegetarian Backyard BBQ Cream Cheese Poker/Game Night Party Sour Cream Bon Appétit
Yield Makes about 4 1/2 cups
Number Of Ingredients 9
Steps:
- Melt butter with olive oil in heavy large skillet over medium-high heat. Add onions; sprinkle lightly with sea salt and sauté until onions begin to turn golden brown, stirring frequently, about 15 minutes. Reduce heat to medium and continue to sauté until onions are deep golden brown, about 10 minutes longer. Remove from heat and cool onions to room temperature.
- Combine onions, sour cream, crème fraîche*, fromage blanc, and chipotle chile powder in large bowl; mix until well blended. Season to taste with fine sea salt and freshly ground black pepper. Transfer to serving bowl. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
- Serve with Garlic Pita Chips.
- Available at most supermarkets and at specialty foods stores.
- ** Available in the spice section of many supermarkets.
CARAMELIZED ONION CILANTRO DIP WITH PITA CRISPS
Great alternative to the standard packaged Onion dips, the cilantro adds a sharp contrast to the onion and garlic. Found at Epicurious.com
Provided by WeBees
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
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
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CARAMELIZED ONION DIP RECIPE | LAND O’LAKES
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- Melt butter in 10-inch skillet until sizzling. Add onions, garlic and parsley; sauté over medium-low heat, stirring occasionally, 20-25 minutes or until onions are tender and deep golden brown.
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- Heat the butter in a nonstick skillet over medium heat. Add the onions, sprinkle with salt and sugar, and saute for 10-15 minutes, stirring every few minutes. Pour a little bit of wine in and let it sizzle out. Stir, add wine, sizzle, etc. After about 30 minutes, your onions should be deeply golden brown and fragrant.
- Transfer onions to a cutting board and chop coarsely into small pieces – or just use a kitchen scissors and snip them up right in the pan. Mix the cream cheese and sour cream. Mix in the onions and a handful of fresh parsley. Taste and season – if you want just a little sumthin sumthin extra, add a small splash (like, a tablespoon or less) of soy sauce and/or Worcestershire. This just gives it a little depth and umami flavor.
CARAMELIZED-ONION DIP WITH CILANTRO-GARLIC PITA CRISPS
From bonappetit.com
Servings 8
- 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.
- 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.
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