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Caramelized Chile and Onion Dip

onion dip

Someone. Quick. Come over and look through all of my cabinets. Open them all. Get nosey and dig around. It probably won’t last, but just this once, I won’t be mortified. I spent the day cleaning out all of our kitchen cabinets and reorganizing all of their guts onto new large storage shelves we put in the basement today. Jon put together the racks and left as quickly as possible. He went for beers and football with a friend. Smart man. I proceeded to pull every small appliance, pot, pan, mixing bowl and platter out of each cabinet, closet, and even out of our garage. I laid them all out and reorganized my life. It feels so SO good. I can find everything. It’s all in one place. And best of all, I can reach everything! You can’t tell by the way I write, but I’m short. Oh, and why yes, that is all my ribbon strung by size and color. So that, my friends, is why I’m a little late to the party today. But pour me some punch, because I brought the dip. This dip reminds me of being a kid. I used to love the packets of dried dip mix that you combine with sour cream. This is like that, but better. Way better. It’s almost just as easy too. The name gives it away but you start by caramelizing a few onions and poblano chiles. When they’re done, mix them together with sour cream and just like that you’ve got a bowl of goodness reminiscent of classic onion dip but kicked up a notch. I’m really loving this party thing we’ve got going. I’d stay and be social but I have

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to go stare at my cabinets. See you tomorrow! Caramelized Onion Dip (adapted from Martha Stewart Living) Ingredients: 3 tablespoons extra virgin olive oil 2 cups diced white onion 1.5 cups diced poblano chiles 1/2 teaspoon ground coriander 1/2 teaspoon kosher salt Juice of 2 limes 4 ounces cream cheese, softened 1/2 cup sour cream Pinch of cayenne pepper,for garnish (optional) Vegetables and/or chips for serving Directions: 1. In a large skillet, heat the olive oil. Add the onions, chiles, coriander and salt. Cook until tender and caramelized. 2. In a medium bowl, stir together the lime juice, cream cheese and sour cream. Add in the onion mixture and stir until combined. 3. Refrigerate for at least 1 hour. Sprinkle with cayenne and serve with cut veggies and/or chips. Notes: 1. I think you could easily chop the onions and peppers in a food processor to make this recipe even faster, and to save your hands from smelling like onions for the first few days of the new year. 2. If you’re late to this NYE party, here are the other appetizers we’ve been enjoying without you. Join us! *Labneh (cheese balls) *Beef roll-ups


6 thoughts on “Caramelized Chile and Onion Dip

  1. Can I come live with you? I’m inspired by your delicious AND gluten free recipes but the cooking part just doesn’t come easy.
    Talk about inspiration – you are an organizer after my own heart! I mean, the ribbon is the icing on the cake – love it, love it, love it!
    As for your sweet potato observation in another post, eating pumpkin & beets daily also “oranges” hands & feet. People used to look at me like I had a dread disease not realizing just how healthy I am:)

  2. Pingback: Chipotle Sweet Potato Rounds | Make it Naked

  3. Pingback: Meatballs with Caramelized Onion Super Dip « jittery cook

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Posted on December 30, 2012


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