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Caramelized-Onion Dip with Cilantro-Garlic Pita Crisps

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Caramelized-Onion Dip with Cilantro-Garlic Pita Crisps

Caramelized-Onion Dip with Cilantro-Garlic Pita Crisps

amanda

Equipment

  • - Cutting Board/Heavy-Duty Stainless Steel Mixing Bowls Set (2 medium and 1 large)

  • - Kitchen Scissors

  • - Digital Food Scale (Precision Nutrition model)

  • - Cuisinart Stainless Steel Mixer Bowl Set (3-piece including a 1.5 Quart bowl and Measuring Cups)

  • - Oven-Safe Baking Dish, 9-Inch Round

  • - Mandoline Slicer, V-Shaped Model with Safety Cover

  • - Silicone Spatula Set (3 Piece), Measuring Spoon and Cup Set

  • - Pita Chips Maker (Electric)

  • - Medium Saucepan, 1.5 Quart Heavy Duty Non-Stick

Ingredients

  • 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)

  • 1/2 bunch fresh cilantro

  • 1/4 cup extra-virgin olive oil

  • 2 garlic cloves, crushed

  • 6 pita breads

  • Chopped fresh chives

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
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