Monday, 25 July 2011
Goat Cheese & Caramelized Onion Dip
On Saturday my mother had a gallery opening and I agreed to prepare some munchies for it. So that's what you'll be getting here all week - party food. I made a couple of dips with a bunch of cut up vegetables - we're really getting into the full vegetable swing now - and a couple of little squares.
This is a fairly classic dip, improved by high-quality, carefully prepared ingredients. Delicious and popular. Caramelizing the onions is a slow process but it's what makes the dip.
about 4 cups dip
1 hour 15 minutes prep time
Caramelize the Onions:
1 1/2 to 2 cups diced sweet onion (2 medium-small or 1 large)
2 tablespoons unsalted butter
Peel and dice the onions fairly finely. Heat the butter in a large skillet over medium-low heat. Add the onions and stir them to coat them in the butter, and spread them over the pan. Cook until they turn golden brown all over (caramelized) which will take about an hour. Yes, sorry. Stir regularly, every 5 minutes or so. Watch them especially towards the end, when they will need stirring more often. Don't let them scorch. If they are browning too quickly, turn the heat down. Let cool.
Finish the Dip:
700 grams (1 1/2 pounds) chevre (soft goat cheese)
1 1/2 cups (350 ml) yogurt, preferably goats milk yogurt
a sprig each of fresh basil, mint, dill and parsley
salt to taste (about 1/4 teaspoon)
Put the above into a food processor, and whizz until well blended. Briefly whizz in the caramelized onions. Scoop into an attractive container and serve with crudités and/or crackers or chips.
Last year at this time I made Baked Stuffed Zucchini Blossoms and Bread & Butter Pickles.