Another Thanksgiving gone. Another turkey consumed. Another week of figuring out how to re-purpose cranberry sauce, stuffing and an asparagus strudel for the hubby that doesn’t like leftovers. Happily, this year, some family stayed around for an extra couple of days and ate the leftovers AS LEFTOVERS! Take THAT, dear. And I only have some pecan pie, carrot cake (unfortunately my two faves) and some apple pie left of the desserts. They all call to me daily each time I open the refrigerator. I have frozen the carrot cake and continue to take slivers of pecan pie each day-no plate-the calories don’t count if there is not a plate or fork involved, right? But the apple pie is still a problem. As I look at it, I can see more and more filling missing. Personally, I think that the hubsters has been digging apples out of the crust on the sly, never wanting to admit that he is eating leftovers.
My family wants traditional for Thanksgiving dinner, so I stay with the program and make the mashed potatoes, sweet potatoes, green beans, corn, carrots, etc. as expected, albeit with different spins each year, but where I really get to veer off the path is with the appetizers. They know it’s wrong. I know it’s wrong. But everyone pretty much eats dinner at the appetizer table. Every year a few new hor d’oeuvres appear (I think everyone secretly wants a non-traditional dinner, but no one has the guts to say it) and get devoured. This year among the new offerings were Mini BLTs, Apple, Fig Jam and Gouda Paninis and Meat Pops, involving butterflied and rolled flank steak stuffed with prosciutto and provolone on sticks (never again!).
But the hands down winner of LOVE was the homemade onion dip with garlic pita. So, here it is to save your next party from Lipton Onion Soup hell.
Chipotle Onion Dip with Garlic Chips
1/4 C. (1/2 stick) unsalted butter
1 tsp extra virgin olive oil
2 large onions(about 1 ½ lbs. total) cut in ½ through the root end and sliced thinly
1 16 oz. container of sour cream
½ C. mayonnaise
½ C. cream cheese room temperature
¾ tsp. ground chipotle powder
- Melt the butter and olive oil in a heavy skillet over medium high heat.
- Add onions and sprinkle lightly with salt and sauté until the onions begin to turn golden brown, stirring frequently-about 15 minutes.
- Reduce heat to medium and continue to cook for another 10 minutes, stirring occasionally, until the onions are a deep golden brown. Cool to room temperature.
- Chop the onions slightly and combine them with the sour cream, mayonnaise, cream cheese and chipotle. Mix well and season with salt and pepper.
- Cover and chill for 1 hour. Can be made 1 day ahead.
Garlic Pita Chips
½ C. (one stick) butter
1 large garlic clove, minced
½ tsp. kosher salt
4 whole pita breads (with pockets)
- Preheat the broiler.
- Melt the butter with the garlic and sea salt in the microwave.
- Separate the pitas into 2 disks at the pocket.
- Lay the pita 1/2s out on a baking sheet, inside up and brush the pits with the melted butter.
- Broil until the pita is golden brown-watch closely so it doesn’t burn. It should take 2-3 minutes.
- Break the pita into small dipping pieces.
- Serve with the onion dip