Curried Onion Dip Recipes

CARAMELIZED ONION DIP

Steps:

• Heat oil in heavy medium saucepan over medium-low heat. Add onions and sage. Cover and cook until onions are deep golden brown, stirring occasionally, about 20 minutes. Remove from heat and let cool.
• Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in the cooled caramelized onions, salt, and pepper. Cover dip and refrigerate until flavors blend, about 2 hours.

CARAMELIZED ONION DIP

Steps:

• In a large skillet, heat the butter and olive oil over medium-low heat. Throw in the onions, garlic and thyme and cook, stirring occasionally, until the onions are golden brown and soft, 20 to 25 minutes. Stir in the brown sugar until melted. Continue cooking until very deep in color, 5 to 7 minutes more. Remove from the heat and let cool completely, about 20 minutes.
• In the bowl of a food processor, add the ricotta and sour cream and process until smooth. Season with salt and pepper, then add the chives, Worcestershire, 2 tablespoons of the parsley and three-quarters of the caramelized onions, reserving the rest for garnish. Pulse 5 or 6 times, until the onions are incorporated but still have some texture. Taste and adjust the seasoning as needed.
• Transfer the dip to a serving bowl. Top with the reserved caramelized onions and sprinkle over the remaining parsley. Serve with chips, carrots, radishes and sugar snap peas.

CURRIED PICKLED ONIONS

Steps:

• Stir together the salt and water in a non-reactive bowl until the salt has dissolved. Add onions, cover, and let stand at room temperature for 24 hours.
• Stir together the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan until evenly combined. Slowly stir in the malt vinegar, and bring to a boil over medium-high heat, stirring constantly until the mixture thickens, about 2 minutes. Once thick, set aside and allow to cool.
• Drain the onions, and pack into two sterilized quart canning jars. Pour the warm sauce over the onions to cover. Seal with lids and rings. Leave in a cool, dark place 4 to 6 weeks to allow the flavors to develop.

CHARRED ONION DIP

Steps:

• Heat broiler. Toss 1 thinly sliced shallot, 1 thinly sliced leek, and 2 thinly sliced scallions with 2 tablespoons olive oil; season with salt. Broil, tossing once, until charred, 10-15 minutes. Let cool. Mix with 1 grated garlic clove, 1/2 cup mayonnaise, 1/2 cup sour cream, 2 teaspoons fresh lemon juice, and 1 teaspoon chopped thyme. Thin with 2 tablespoons buttermilk; season with salt and pepper. Serve topped with thyme.

ZIPPY CURRY DIP

Steps:

• In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with vegetables or chips.

BAKED ONION DIP I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 2 quart baking dish with cooking spray.
• In a large mixing bowl, combine the mayonnaise, onions and cheese. Pour the mixture into the baking dish and bake for approximately 45 minutes, until the top is slightly brown. Serve hot with buttery, round crackers.

CURRIED VEGETABLE DIP

Steps:

• In a small bowl, combine the first seven ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables.

CURRIED BANANA DIP

Steps:

• In saucepan, melt butter over medium heat; cook onion for 3 minutes, or until softened but not browned. Push to side of pan.
• Add banana slices to pan and cook for 1 minute. Add curry powder and cook for 1 minute, stirring banana and onion together.
• Add water and bring to boil; reduce heat and simmer for 10 minutes or until thickened and liquid is reduced by half.
• Remove from heat; stir in jam.
• Transfer to food processor or blender; process until smooth.
• Add sour cream, mayonnaise, salt, and pepper to taste; process just until combined.
• (Can be covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before serving.).

CURRIED ONION SOUP

Steps:

• Working in two batches, put onions in a food processor. Pulse until chopped medium fine. Set aside.
• Put butter in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 minutes.
• Stir in onions and curry powder until well coated with butter. Cover and cook for 30 minutes, stirring once.
• Remove from oven and uncover. Working in two batches, scrape mixture into a blender. Process until very smooth, stopping from time to time to scrape down sides of container.
• Scrape mixture back into casserole. Stir in broth. Cover and cook for 6 minutes, to heat through. Remove from oven and whisk in lime juice and salt.