Caramelized Onion Cilantro Dip With Pita Crisps Recipes

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.

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.

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.

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.