Caramelized Onion-roasted Beet Dip Recipe
Caramelized french onion dip, Local roasted beets, Tortilla & Papadum chips
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Ingredients
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Caramelized Onions
Roasted Beets
Dip Base
Chips
Method
Caramelizing Onions
- 1
Cook the Onions
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced yellow onions and sprinkle with 1 teaspoon of salt and 1 teaspoon of sugar. Stir to combine.
- 2
Caramelize
Cook the onions, stirring occasionally, for about 20-25 minutes until they are soft and caramelized. Add 1 tablespoon of balsamic vinegar in the last few minutes of cooking and stir well.
- 3
Roasting Beets
- 4
Preheat Oven
Preheat your oven to 400°F (200°C).
- 5
Prepare Beets
Wash the beets thoroughly and trim the tops and tails. Place them on a large piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and sprinkle with 1 teaspoon of salt and 1 teaspoon of pepper.
- 6
Wrap and Roast
Wrap the beets tightly in the foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes or until they are fork-tender.
- 7
Cool and Peel
Remove the beets from the oven, let them cool, and then peel off the skins.
Making the Dip
- 8
Blend Ingredients
In a food processor, combine the roasted beets, caramelized onions, 8 oz of cream cheese, 1 cup of sour cream, 1 teaspoon of garlic powder, 1 tablespoon of Dijon mustard, and 2 tablespoons of chopped fresh chives.
- 9
Process
Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning with salt and pepper as desired.
- 10
Chill
Transfer the dip to a serving bowl and refrigerate for at least 30 minutes before serving.
Serving
- 11
Prepare Chips
Open bags of tortilla and papadum chips and arrange them on a serving platter.
- 12
Serve
Serve the chilled Caramelized Onion-Roasted Beet Dip with the chips on the side for dipping.
