'shine Famous Caramelized Onion-roasted Beet Dip Recipe
Local Beets, Caramelized French Onion Dip, Crispy Corn Tortillas, Chickpea Papadums
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Ingredients
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Dip
Tortillas & Papadums
Method
Preparation of Beets
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wash and trim the beets, then wrap them in aluminum foil. Place them on a baking sheet and roast for about 45-60 minutes, or until a fork can easily pierce them. Allow to cool, then peel and chop into small cubes.
Caramelizing Onions
- 2
Caramelize the Onions
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced yellow onions, stirring to coat. Cook for about 20-30 minutes, stirring occasionally, until the onions are golden brown and caramelized. Add minced garlic during the last 5 minutes of cooking. Season with salt and black pepper.
Making the Dip
- 3
Combine Ingredients
In a food processor, combine the roasted beets, caramelized onions (reserve a small amount for garnish), cream cheese, sour cream, and fresh thyme (if using). Blend until smooth and creamy. Adjust seasoning with salt and pepper to taste.
Preparing Tortillas and Papadums
- 4
Fry the Tortillas
In a skillet, heat a small amount of oil over medium-high heat. Fry each corn tortilla until golden and crispy, about 1-2 minutes per side. Drain on paper towels.
- 5
Prepare the Papadums
Cook the chickpea papadums according to package instructions, usually either by frying or microwaving them until puffed and crispy.
