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Grilling: Ember-Roasted Onion and Garlic Dip with Crispy Pita

With a big move happening this weekend, and my kitchen all packed up, I wanted to make sure there was some food that didn't require the use of utensils during the endless hours of packing. Along with some leftover tzatziki, another dip with chips seemed to fit the bill, and a recipe for a roasted onion and garlic dip jumped out at me while flipping through my cookbooks as they went into boxes.

I'm a sucker for grilled onions—I love the mix of sweet, caramelized outsides, with a bit of crunch still left in the middle. This recipe called for an onion grilling method that was new to me: wrapping onion halves and garlic into foil, then nestling them directly in the coals. After 30 minutes I removed the packet, and awaiting me when I opened it were beautifully browned onions that had my mouth watering already.

The onions and garlic then took a quick spin in the food processor with some standard dip ingredients, after which I took a taste with pitas that I grilled while waiting for the onions to cool. It was good, but to my dismay, the rich onion flavor that I was expecting was little subdued. So I stuck the dip in the fridge and went back to it the next day. Overnight it transformed into the perfect balance between onions and garlic, while mixing subtly with the remaining ingredients. It has now served its purpose of keeping me happily sustained for a week without a kitchen.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.

Ember-Roasted Onion and Garlic Dip with Crispy Pita

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