Roasted Green Chile and Caramelized Onion Dip

Green Chili and Caramelized Onion Dip
Here in the West Texas/Eastern New Mexico region, we have a summertime tradition.  We wait all year for it and when the weekend comes, we can smell it in the air.  On every supermarket corner, there they are: green chiles, rotating in a huge, iron roaster over a fire, filling the air with the sweet and savory charred smell of heaven on earth.  A couple weekends ago, it was Chile Roasting Day.  It only happens for a couple weekends at the end of the summer or the beginning of the fall season, so there’s a sense of urgency to buy as many bags as we can before they’re gone.  There’s just one problem: letting them go to waste (they’ll mold within a couple weeks in your fridge) or freezing them, which takes away some of their magic, if you ask me.

So this year, we bought two bags like this:
bag of roasted green chilies
…and we promised we wouldn’t let them go to waste OR freeze them.  Maybe we should store up for winter, but there’s something pretty special about waiting all year for something.  Like a summer tomato.  It’s worth the wait and any other time of the year, it just isn’t the same. (blog post coming soon…)

So all week, I’m going to be posting green chile recipes!  If you happen to live in this region, go stock up because I fear this weekend will be the last.  If you don’t live in this region, I’m sorry.  It’s really the only thing we have on you because we have to deal with dirt storms for a third of our year and 100 degree heat for another third.  Let us revel in this, our only leg up on the competition.  (mostly kidding – I’d send you a bag, but I don’t want to freeze them). 🙂

Today your recipe is a roasted green chile dip with caramelized onions.  I posted about a caramelized onion dip last summer and I thought it would be the perfect base for adding some green chile magic.  So here you go, my friends.  Enjoy the first green chile recipe of the best week of the summer.

Roasted Green Chili Dip
Roasted Green Chile and Caramelized Onion Dip

makes about two cups

1/4 cup vegetable oil
3 TBS unsalted butter
2 large, yellow onions, sliced thin
8 oz cream cheese
1/2 cup sour cream
1/2 cup mayo
7-10 roasted, mild green chiles, seeded or not, it’s up to you.
1 TBS red wine vinegar
kosher salt to taste – I used about 2 teaspoons

In a large, deep sided skillet, add the oil and butter over medium-medium high heat until the butter starts to bubble.  Add the sliced onions and spread out into one layer and let them sizzle for about 5 minutes until they start to color.  Stir them around and repeat this process, not stirring too much to let them caramelize.  This process takes about 30 minutes and you want to err on the side of too caramelized than not enough.  Mine looked like this:
Caramelized Onions
Meanwhile, in a food processor, add the cream cheese, sour cream, mayo and vinegar and a teaspoon of salt.  Pulse until blended.  When the onions are done, scoop them into the food processor and add the green chiles.  I added just three at first, two seeded and peeled, and one whole, minus the stem.  It wasn’t enough green chile flavor for me, so I just kept adding them.  There are LOTS of amazing flavors in the roasted skins and since you are blending them up, it’s completely recommended to not peel the skins from your chiles when you add them.  So!  Add a few, pulse, and see how you like it.  Add some salt, pulse some more.  Add a few more chiles.  Really, it’s up to your taste and what you like.  We ended up adding 7 green chiles, 3 peeled and seeded and 4 whole (minus stem).  It was a perfect heat level for us AND we were using mild chiles, so obviously, with the hot variety, you might want to seed all of them.  I bought mild because I wanted LOTS AND LOTS of flavor without killer heat.  This is a fun game of taste testing, so have some chips ready.  Enjoy!

 

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Caramelized Onion Dip

pan fried onion dip

Every summer, certain things tend to become a trend.  We nearly always have an official corn dish, a certain way we assemble a burger from the grill, a particular drink we make over and over, or a particular ice cream flavor we bring to parties. It’s so much fun looking forward to the hot summer months by way of what we’ll be cooking.  It really helps utilize what’s in season (think: guacamole, caprese salad from REAL tomatoes and backyard basil, etc) and this summer, I think I’ve found the official dip/spread!

This dip would be amazing as a burger spread, a dip for tortilla chips, crackers, etc.  A wonderful topping for baked potatoes, a dip for fries – the options are endless.  I’ve always been a fan of the tubs of French Onion dip in the grocery stores, but this homemade version blows any of the store bought options out of the water.  It has a sweet smokiness from the caramelized onions, a super creaminess from the addition of the cream cheese and my addition, a tablespoon of red wine vinegar, really makes the flavors come alive and gives it a bite that cuts through all the richness.  It’s perfect.  I also decided to spin all the ingredients in my food processor a few times because I liked the idea of the onions being finely chopped instead of left in long slivers.  I think for me, it’s a more pleasing texture as a dip.

However you decide to make it, just promise me you’ll try this one at your next BBQ.

onion dip

 

Caramelized Onion Dip*
makes about 2 cups

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 tbs red wine vinegar (really, any vinegar you have on hand will do just fine!)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise (we use Hellman’s original)

Cut up the onions into very thin slices.  Place in a large skillet with the butter, vegetable oil, salt and cayenne and let it cook over medium low heat until the onions turn golden, and caramelize, about 30 minutes.  You really want to err on the side of TOO caramelized instead of not enough.  The flavors get so intense as the onions break down.  Let the onions cool and set aside.

Add the vinegar, salt and pepper, cream cheese, sour cream and mayo to your food processor and pulse a few times to combine.  Then add the onions and pulse until fully incorporated.  If you don’t have a food processor, just dice your onions before you cook them, and then take all the ingredients to a bowl or mixer and mix until smooth.

Adjust the seasonings and serve with…anything!

*recipe adapted from this site, who took the recipe from The Barefoot Contessa cookbook.