Caramelized-Onion Dip with Cilantro-Garlic Pita Crisps

By: Bon Appétit at Epicurious

(photo by: Gary Moss)

INGREDIENTS

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)

Pita crisps

1/2 bunch fresh cilantro
1/4 cup extra-virgin olive oil
2 garlic cloves, crushed
6 pita breads
Chopped fresh chives

PREPARATION

For dip:

Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes. Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add garam masala; stir 1 minute. Transfer to small bowl and cool completely. Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. Do ahead Can be made 2 days ahead. Keep refrigerated.

For pita crisps:

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

Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. Do ahead Can be made 1 day ahead. Store airtight at room temperature. Sprinkle dip with chives; place on platter. Surround with pita crisps.

Edamame Guacamole Recipe

Found this Edamame Guacamole recipe at a great site called "Two Peas and Their Pod" The Cooking Couple.  The have other fabulous recipes.  I encourage you to visit them.

by twopeas

Edamame Guacamole

Adapted from Epicurious

1 cup frozen shelled edamame, thawed
1 ripe avocado, peeled and pitted
1/2 cup chopped cilantro
2 cloves garlic, minced
1/4 onion, roughly chopped
1/2 jalepeno, finely chopped
Juice of 2 limes
2 to 3 tablespoons water
Salt and freshly ground black pepper, to taste

Put edamame, avocado, cilantro, garlic, onion, jalapeno, and lime juice in the bowl of a food processor and pulse until combined. Add enough water to make a creamy consistency and pulse again. Pulse until smooth. Transfer edamame guacamole to a serving bowl and season with salt and pepper. Stir. Serve with chips or vegetables.

*Note-this guacamole is also good as a spread on sandwiches.