Dip for my Chip

Bored of eating popcorn and regular snacks on your Netflix and chill kind of day? Don't worry I am here to your rescue!!!! I am going to share with you this amazing Caramelized Maui Onion Dip recipe for your snack I found online and trust me it tastes like heaven :) I don’t even know how the creator even thought of this recipe!! Anyway let's not waste anymore time and jump straight into the recipe before our show starts on Netflix !!

Note :  This dish takes about 30 mins for one to make , including the chilling time. Make this addictive dip at least an hour ahead of time to let the flavours develop—and serve with enough potato chips to scoop up every last bit.

Ingredients : 2 tablespoons olive oil

                    2 Maui onions (or other sweet onions), halved and thinly sliced (about 5 cups)

                    1 cup sour cream
                    1/2 cup buttermilk

                    1 teaspoon kosher salt

How to make it :

Step 1

  Heat oil in a large non-stick frying pan over medium heat. Add onions and cook, stirring occasionally, until brown, sticky, and caramelized, about 20 minutes. If the pan starts to burn, reduce heat to medium-low and add 1 tbsp. water, stirring well. Transfer onions to a small bowl and chill until cold, about 1 hour.

Step 2

Reserve 1 tbsp. onions. In a food processor, pulse remaining onions, sour cream, buttermilk, and salt just until combined. Transfer to a serving dish, top with reserved onions, and chill at least 1 hour.

Step 3

Make ahead: Up to 2 days and chill.

Image result for Caramelized Maui Onion Dip



Isn't that really simple to make?  Instead of eating regular chips and popcorn, now we have a great dip to go together with it?? Okay i got to go and make this dip for my chip before “Stranger Things” start on Netflix !!!!


Comments

Post a Comment

Popular posts from this blog

I found my soulmate

Image
Soul Garden Bistro ‘Soul Garden Bistro is an all-day resto-cafe offering a quirky ambiance with laid-back interiors and delicious vegetarian food from all around the globe. The place serves a variety of Continental dishes along with an arra... y of mouth-watering Indian dishes and chaats. The pure veg menu caters to people of different age-groups. The additional feature is the Live music performances hosted there and the beautiful outdoor seating area is perfect for one and all. Soul Garden Bistro is located adjacent to Oyster Kids Montisori School in Alwarpet, Chennai.” Doesn't this sound like a dream eatery you always wanted to go and eat chill? Because that's how i felt when i read this overview of the restaurant before going there. Honestly speaking i was just searching for a vegetarian restaurant to eat with my friends who are haters of the meat and i happen to stumble upon this restaurant. The moment i saw picture of this restaurant it was love at first side. Just ...
Read more

The very hungry frenchman

Raymond Blanc: the Very Hungry Frenchman (BBC Two) was a food programme with too many ingredients. Stirred together to form a near-indigestible stew, it combined elements of a traditional cookery series with those of a TV travelogue and a Who Do You Think You Are?-style documentary, as Blanc revisited the areas of France that inspired him to become a chef. Blanc is jolly company and never shy of playing to stereotype – he said “Ooh la” seven times and drove a misfiring Citroën – but unlike his cuisine the whole enterprise was horribly overcooked.
Read more

Greek week

Baklava is an ancient Greek delicacy, valued for it's rich culture and references in history. It is a soft, flaky pastry with pistachio paste and caramel. This recipe serves 18. Ingredients  250g butter, melted 500g chopped walnuts 1 teaspoon ground cinnamon 1 packet filo pastry 200g caster sugar 250ml water 8 tablespoons honey 1 large piece of lemon peel Directions Preheat oven to 180 C. Butter the bottom and sides of a 23x33cm baking dish. Toss nuts with cinnamon. Set aside. Unroll filo pastry. Cut whole stack at once to fit the dimensions of the baking dish. Cover filo with a damp cloth to keep from drying out as you work. Place two sheets of filo in dish, buttering the top layer. Repeat until you have 8 sheets layered. Sprinkle 2 to 3 tablespoons of nut mixture on top. Top with two sheets of filo, butter, nuts, layering as you go. The top layer should be about 6 to 8 sheets deep. Using a sharp knife, cut into diamond or square shapes al...
Read more