Fresh Chips Dips Recipe

Prepare and crisp romaine leaves

Preheat oven to 275°F (135°C) if you prefer baked chips, or get a medium skillet for pan-frying. Wash and thoroughly dry each romaine leaf and trim any tough stem. If pan-frying: heat 1 tbs neutral oil in a large skillet over medium-high heat until shimmering. Working in batches, add leaves, pressing lightly so they contact the pan, about 30–45 seconds per side, until edges brown and leaves become crisp but not burned. Remove to a paper towel–lined tray and immediately sprinkle with 1/4 tsp sea salt. If baking: brush each leaf lightly with oil, place on a rimmed baking sheet without overlap, and bake 12–18 minutes until crisp and brown at edges, turning once halfway. Sprinkle with salt as soon as they come out.

Candy the pecans

In a small nonstick skillet over medium heat, melt 1 tsp butter. Add 2 tbs granulated sugar and stir until sugar begins to dissolve. Add pecan halves and toss to coat. Continue cooking, stirring frequently, about 3–5 minutes, until sugar caramelizes and coats the pecans and they smell toasted. Immediately transfer pecans to parchment to cool and separate. While still warm, sprinkle a pinch of sea salt over them. Cool 10 minutes; they will harden.

Caramelize onion and wilt greens

Thinly slice the red onion into half-moons. In a medium skillet, heat 1 tbs olive oil and 1 tsp butter over medium-low heat. Add sliced onions and a pinch of salt; cook gently, stirring occasionally, for 12–15 minutes until they become soft and golden. Add 1 tsp brown sugar and continue to cook 2–3 minutes to deepen color and sweetness. Add the baby spring greens and toss for 1–2 minutes until just wilted. Finish with 1 tsp balsamic vinegar, stir to deglaze, then remove from heat and taste for salt; add a pinch if needed. Let cool slightly.

Make the creamy bleu-peach dip

In a bowl, combine 4 oz softened cream cheese and 2 tbs sour cream. Beat or whisk until smooth and creamy. Fold in 1 oz crumbled bleu cheese (reserve a teaspoon for garnish if desired), 3 tbs finely chopped dried peaches, and 3 tbs dried cranberries. Add 1 tsp fresh lemon juice and a pinch of freshly ground black pepper. Taste and adjust: add a little more sour cream if you prefer a looser dip, or more bleu cheese for tang. Stir in half of the candied pecans (coarsely chopped) and 1/2 of the caramelized onion/greens mixture to incorporate savory-sweet elements. Transfer to a serving bowl and top with remaining caramelized onion/greens, remaining chopped candied pecans, and sprinkled bleu cheese and chives for garnish.

Arrange the romaine chips on a platter alongside the dip. Serve immediately so chips stay crisp. Leftover dip can be refrigerated in an airtight container for up to 3 days; bring to room temperature and stir before serving.