Best 2 Caramelized Poblano Chile And Onion Dip Recipes

Caramelized poblano chile and onion dip is a smooth, flavorful, and slightly spicy dip that is perfect as an appetizer, snack, or side dish. With its smoky flavor from the roasted poblano chiles, sweetness from the caramelized onions, and creamy texture from the ricotta cheese, this dip is sure to be a crowd-pleaser. The caramelized poblano chile and onion dip is easy to make and can be prepared in advance, making it a great option for parties or gatherings. Whether you're looking for a new dip to try or a unique way to use up leftover poblano chiles, this caramelized poblano chile and onion dip is sure to be a hit.

Let's cook with our recipes!

CARAMELIZED-POBLANO-CHILE-AND-ONION DIP

Caramelized-Poblano-Chile-and-Onion Dip image

For an even smokier flavor, roast the poblano chiles.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 2h

Yield Makes 2 cups

Number Of Ingredients 10

Ingredients

1/4 cup safflower oil
3 cups diced white onion (from 1 large onion)
3 fresh poblano chiles, seeds and ribs removed, diced (3 cups)
1 tablespoon coriander seeds, toasted and coarsely ground
Coarse salt
1/4 cup fresh lime juice (from 2 to 3 limes)
4 ounces cream cheese, room temperature
1/2 cup sour cream
Cayenne pepper, for sprinkling
Cut-up cucumbers, jicama, and radishes, or chips, for serving

Steps:

Heat oil in a large skillet over medium heat. Add onion, chiles, coriander, and 1 teaspoon salt. Saute, stirring occasionally, until onion and chiles are tender and caramelized, 25 to 30 minutes. Let cool completely.
Stir together lime juice, cream cheese, and sour cream in a large bowl, using a rubber spatula, until smooth. Stir in onion mixture. Season with salt if necessary. Refrigerate at least 1 hour and up to 1 day. Sprinkle with cayenne. Serve with cut-up vegetables or chips.

CARAMELIZED FRENCH ONION DIP

Caramelized French Onion Dip image

My family loves French onion dip but I find most recipes made from fresh onions tend to be very sweet. By adding the beef bouillon and Worcestershire sauce, it deepens the flavors and slows the caramelization of the onions. The result is a savory dip that goes great with veggies, crackers, and chips. Enjoy!

Provided by CJ

Categories Dips and Spreads

Time 2h10m

Yield 16

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
3 cups diced yellow onions
1 clove garlic, minced
½ cup water, or more if needed
1 tablespoon Worcestershire sauce
1 tablespoon beef base (such as Better than Bouillon®)
1 teaspoon onion powder
½ teaspoon dried thyme
1 teaspoon white sugar
salt and ground black pepper to taste
1 pint sour cream

Steps:

Heat oil in a large saute pan over medium heat until shimmering, about 2 minutes. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 cup water, Worcestershire, beef base, onion powder, and thyme. Increase heat and bring to a boil, stirring constantly until beef base is dissolved.
Reduce heat to a simmer and cook, stirring occasionally, 30 to 45 minutes. Liquid will slowly evaporate and onions will caramelize. If onions start to stick to the pan, throw in a splash of water and scrape up the delicious bits. Taste before adding sugar, salt, and pepper. Once seasoned to your liking, remove from the heat and let cool to room temperature, 15 to 20 minutes.
Mix cooled onions with sour cream until well combined. Chill for 1 hour before serving.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 4.7 g, Cholesterol 12.6 mg, Fat 7.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 217.2 mg, Sugar 1.7 g

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Tips for Making Caramelized Poblano Chile and Onion:

- Choose ripe poblano chiles that are deep red in color and have smooth, unblemished skin. - Roast the chiles over an open flame or under a broiler until the skin is blackened and blistered. - Allow the chiles to cool slightly before peeling off the skin. - Remove the seeds and ribs from the chiles. - Slice the chiles and onions into thin strips. - Heat a large skillet over medium heat and add the olive oil. - Add the chiles and onions to the skillet and cook until they are softened and caramelized, about 15 minutes. - Season with salt, pepper, and cumin. - Serve the caramelized poblano chile and onion as a side dish, a topping for tacos or burritos, or as a filling for empanadas. ###

Conclusion:

Caramelized poblano chile and onion is a versatile dish that can be used in a variety of ways. It is a delicious and flavorful addition to any Mexican-inspired meal.