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Southwest Grilled Onion Dip Recipe

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This recipe for Southwest Grilled Onion Dip, by , is from The Fromm Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Toni Riley Heishman
Added: Monday, June 25, 2007


4 slices Yellow Onion - 1/2" thick
Extra-Virgin Olive Oil
1/2 Cup loosely packed fresh Cilantro leaves with some stems
1/2 Cup Sour Cream
1/4 Cup Pine Nuts
1/4 Cup Cream Cheese
2 Tsp fresh Lime Juice
1 Tsp Kosher Salt
1 Tsp Granulated Onion
1 Tsp Chili Powder
1 Tsp Granulated Garlic
1/4 Tsp Ground Cumin
1/4 Tsp freshly Ground Black Peper

2 Flour Tortillas (10 inches)

To make the dip: Brush or spray both sides of the onion slices with olive oil. Grill the onion slices for direct low heat until marked and very tender, about 15 minutes, turning once halfway through grilling time. Put the onion slices in a food processor, add the remaining dip ingredients, and pulse into a smooth pure'e, scraping down the sides of the bowl occassionally. Transfer to a serving bowl.

Grill the tortillas over direct low heat until crisp and browned in spots, 3 to 5 minutes, turning once halfway through grilling time. Remove from the grill and cut each tortilla into eight wedges. Serve the dip with the tortilla chips.

Personal Notes:
Personal Notes:
Also good as a potato chip dip or cracker spread.




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