Too often chips and dip are left out as a makeshift hors d’oeuvre at cocktail parties. Here’s a deliciously unconventional version of an entertaining favorite. The dip highlights the rich flavors of sweet caramelized Vidalia or Maui onions with cinnamon-like garam masala and tangy crème fraîche or sour cream. Homemade pita chips are cooked in extra-virgin olive oil infused with garlic and cilantro.

　　

Ingredients

makes 8 servings

　　

for dip

2 tablespoons vegetable oil

　　3 cups chopped sweet onions, such as Vidalia or Maui (about 2 medium)

　　1 1/2 teaspoons garam masala

　　1 (8-ounce) container crème fraîche or sour cream (1 cup)

　　Chopped fresh chives, for serving

　　

for pita crisps

1/2 bunch fresh cilantro

　　1/4 cup extra-virgin olive oil

　　2 garlic cloves, crushed

　　6 pita breads

　　

make dip

Step 1

Heat the oil in heavy large skillet over medium heat. Add the onions and sauté until slightly softened, about 5 minutes. Reduce the heat to medium low and cook until the onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes.

　　

Step 2

Add the garam masala; stir 1 minute. Transfer to a small bowl and cool completely. Mix in crème fraîche and season to taste with salt and pepper. Cover and refrigerate at least 2 hours.

　　

make pita crisps and serve

Step 3

Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine the oil and garlic in a heavy small saucepan; cook over medium heat until the oil begins to bubble around the garlic, about 5 minutes. Add the chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain the oil into a small bowl; discard the solids in the strainer.

　　

Step 4

Preheat the oven to 350°F. Cut each pita bread horizontally in half. Cut each round into 6 wedges. Place the pita wedges on 2 rimmed baking sheets; drizzle with the cilantro-garlic oil, and toss gently to coat. Arrange the pita wedges in a single layer; bake 5 minutes. Sprinkle with the chopped cilantro leaves and bake until the pita wedges are crisp and golden, about 5 minutes longer. Cool.

　　

Step 5

Sprinkle the dip with chives; place on a platter and surround with the pita crisps.

　　

do ahead

Step 6

The DIP can be made 2 days ahead. Keep refrigerated.

　　

Step 7

The PITA CHIPS can be made 1 day ahead. Store airtight at room temperature.

　　The Epicurious Cookbook