100 Days Project, Dips, Condiments and Dressings, Gluten Free, Party Food, Recipes, Snacks

Day 55 – Caramelized Onion & Goat Cheese Dip

Day55

I think onion dip was one of the first thing I ever learned how to make as a kid.

This 1950’s classic onion soup mix and sour cream concoction is essential at American parties, BBQ’s, and picnics and I used to make it for after school snacks when I had friends around.  I was thrilled to find that here in New Zealand they make a similar version, and it is just as common, if not more so, to have onion dip at parties and gatherings. The one main difference is that in New Zealand they use reduced dream instead of sour cream, but the overall flavor is very similar.

When I found this recipe for Caramelized Onion and Goat Cheese Dip, on the Kitchen Simplicity blog, it seemed like a good alternative that used fresh ingredients instead of the typical packaged and processed ones.  The results are very similar tasting, although this recipe has the added subtle goat cheese flavor and a stronger caramelized onion taste, but there is nothing wrong with that as far as I am concerned.  If you are going to eat onion dip , you might as well eat ONION dip.

Caramelized Onion & Goat Cheese Dip

from: Kitchen Simplicity

MAKES: approx. 2 cups

INGREDIENTS

  • 1 tablespoon olive oil
  • 2 cups diced onion (about 2 medium onions)
  • 1 garlic clove, minced
  • salt and pepper, to taste
  • 1 cup sour cream
  • 4 oz. soft goat cheese
  • 1/4 cup finely chopped fresh chives

Heat oil in a pan or skillet over a medium-low heat.  Add the chopped onions and garlic, and season with salt and pepper. Cook the onions down, stirring often, until it caramelizes and turns a deep golden brown. Set the caramelized onion aside to cool slightly.

Meanwhile stir together sour cream and goat cheese, mashing the goat cheese with a fork
to break it up.  I use the Tararua Lite sour cream as it is one of the only vegetarian sour creams you can find in New Zealand (only thr Lite version is vegetarian). Stir in the caramelized onions and garlic addong the fresh chives and more salt and pepper to taste.

Cover and refrigerate at least one hour before serving with corn chips, potato chips, pretzels, fresh bread, or any other party snack. Honesty, you could very easily just lick this off a spoon.

ENJOY!!

 

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100 Days Project, Dips, Condiments and Dressings, Gluten Free, Party Food, Recipes, Vegan (with substitutions)

Day 10 – White Bean & Pea Shoot Crostini

Day10

Mmmmm . . . Crostini . . .

There is nothing quite like a piece of toasted chrunchy bread topped with an assortment of tasty ingredients. These little nibbles are perfect for a party, an appetiser/entree,  along side of a salad or bowl of soup, or even on their own with a beautiful glass Sauvignon Blanc or other tipple of your choice.

That being said, flavor wise, this probably has not been one of my favorite dishes I have made so far during the 100 Days Project. It tastes nice and full of spring flavors (like lemon and mint), but the inclusion of the raw pea shoots, which I enjoy in salads and sandwiches on their own, did not quite seem to work with the other ingredients.

Th original recipe called for Fava beans, which I could not find in New Zealand this time of year, so maybe the Cannellini Beans I used instead were lacking something to bring the flavors together.

But everyone is different, so if you like the sound of the recipe, give it a try . . . you never know, it could be your new favorite.

You can easily make it gluten free by using a different base for the toppings, and  make it dairy free by leaving off the cheese.

White Bean & Pea Shoot Crostini

adapted from: The Cozy Herbivore

PREP TIME: about 10 minutes
COOKING TIME: about 20 minutes
MAKES: about 24 crostini
INGREDIENTS:

for the bean spread:

  • 1 1/2 pounds or 1 1/4 cups cannellini beans
  • 2 tablespoons extra virgin olive oil
  • 2 ounces pea shoots, roughly chopped
  • 1 bunch or 1/2 cup loosely packed fresh mint, roughly chopped
  • 1 small bunch or 1/4 cup loosely packed fresh flat-leafed parsley, roughly chopped
  • the juice of 2 lemons (about 2 tablespoons)
  • sea salt and freshly cracked pepper, to taste
  • parmesan or manchego cheese, for garnish

for crostini:

  • 1  baguette, cut diagonally into 1/4″ slices
  • 1 clove garlic, roughly smashed
  • 1/4 cup extra virgin olive oil
  • a sprinkle of sea salt and a few cracks of the pepper mill

DIRECTIONS

Prepare the crostini:

Preheat oven to 350 degrees F or 180 degrees C. Lay baguette slices on a couple of baking sheets and rub smashed garlic clove on top of the bread. Lightly brush slices with olive oil and from, and sprinkle with sea salt and freshly cracked pepper.

Place in oven and bake until bread is uniformly a dark golden brown, checking often so the slices don’t burn.  This will take anywhere from 10-20 minutes. Remove slices as they brown and set aside. Crostini can be made up to two days ahead and stored at room temperature in an airtight container.

Prepare the bean spread:

Bring a large pot of salted water to a rolling boil. Add cannellini beans and boil till soft.  Drain and rinse
under cold water. Alternatively you can use a slow cooker to cook the beans, or you can use canned beans if you do not have dried beans around.

Place cooked beans, olive oil, pea shoots, 4. mint, parsley and lemon juice in the bowl of a food processor and pulse until a thick paste is created. (If mixture is super-chunky, drizzle a little more olive oil through the top of the food processor while it’s running until a
smooth consistency is reached.) Season to taste with sea salt & pepper.

The fava paste can be made up to a day ahead and stored in an airtight container in the fridge.

To assemble:

Spread 1 teaspoon of bean paste onto each crostini. Using a vegetable peeler, shave off long, thin slices of manchego or parmesan cheese to garnish.

ENJOY!!

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