Caramelized Onion-roasted Beet Dip (grande) 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
Serving Chips
Method
Caramelizing Onions
- 1
Prepare Onions
Slice the yellow onions thinly.
- 2
Heat Oil
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 3
- 4
Roasting Beets
- 5
Prepare Beets
Preheat the oven to 400°F (200°C). Wash and scrub the beets, then wrap each beet in aluminum foil.
- 6
Roast Beets
Place the wrapped beets on a baking sheet and roast in the oven for about 45-60 minutes, or until fork-tender.
- 7
Cool and Peel
Remove from the oven, let cool, then unwrap and peel the skins off the beets. Chop the beets into small pieces.
Making the Dip
- 8
Combine Ingredients
In a mixing bowl, combine the cream cheese, sour cream, garlic powder, and lemon juice. Mix until smooth and creamy.
- 9
Add Beets and Onions
Fold in the caramelized onions and chopped roasted beets into the cream mixture until well combined.
- 10
Season to Taste
Taste the dip and adjust seasoning with salt and pepper as needed.
Serving
- 11
Prepare Chips
Place tortilla chips and papadum chips in bowls for serving.
- 12
Serve Dip
Transfer the beet dip to a serving bowl and serve alongside the chips.
