Caramelized Onion Cilantro Dip With Pita Crisps

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 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 creme fraiche or 1 (8 ounce) container sour cream
• 1/2 bunch fresh cilantro
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, crushed
• 6 pita breads (or package of mini pita rounds)
• chopped fresh chives

Recipe

• 1 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.
• 2 for pita crisps:.
• 3 preheat oven to 350°f
• 4 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.
• 5 garlic cilantro oil:.
• 6 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.