Let’s talk dip! Summer brings pool parties, picnics, meet-ups, and potlucks, so there’s always an event or activity to look forward to on the calendar. Each one that asked for us to bring a dish would cause me to pour through cookbooks and recipes, looking for just the right appetizer for a crowd. Then a lightbulb went off in my head, and I never had a problem bringing a dish again.
Ever since I started making my own dips with baked flatbread chips, people ask me for the recipes all the time. And it’s just so easy! The beautiful thing about making your own chips and crackers using flatbread is that you can control the size, shape, flavor, and seasonings you use, if any. High quality crackers are all the rage at gourmet stores for upwards of $6/box, so making your own definitely pays off.
And the options are endless, in terms of flavor combinations. Got a jar of your favorite spicy hummus in the refrigerator? Kick it up a notch with Sriracha brushed chips, or take the heat down a bit with chips squeezed with lemon juice and chopped parsley. Flatbread can be savory, salty, spicy, or sweet.
It’s Vidalia onion season right now, so I bought a huge bag of fabulous onions for very little money at the market, and it’s got me thinking about…onion dip. Not the little packet you buy at the store, either. Real, honest homemade onion dip with smoky, spicy flatbread chips for this weekend’s summer block party. The chips bake up fast in the oven. The onion dip takes a little longer but the results are definitely worth it!
My only advice is to make more than you think you’ll need, because these babies go fast with a dip this good. The more caramelized onions the better, but if you made too many, use the rest on a burger or a pizza; it’d be a shame to let them go to waste.
-Amy at Flatout
Real Onion Dip with Spiced Chips
- 6 Flatout flatbreads
- 2 large yellow onions, sliced thin
- 2 cups water
- 2 tablespoons olive oil
- 1 tablespoon tabasco sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Juice of half a lemon
- 1/2 cup cream cheese
- Cooking spray
- Salt and freshly ground pepper
- Sprig of fresh thyme
- Cayenne pepper (or smoked paprika)
Preheat oven to 375°F. Spray the cooking spray on the flatbreads, then sprinkle them lightly with salt and cayenne pepper or paprika. Cut the flatbreads into chip shapes and bake in the oven until crispy, remove from the oven and set aside.
In a non-stick skillet, cook the onions in the olive oil, stirring frequently, and add water in small amounts when the onions start to look dry. Continue to cook, deglazing the onions with water until they’re deeply caramelized. Remove from heat and set aside.
In a food processor, add the sour cream, cream cheese, and mayonnaise along with the onions and pulse until just combined. Season if necessary and add the tabasco and lemon juice. Garnish with fresh thyme and serve with chips.