Charred Onion Dip Food

YOU'LL WANT TO PUT THIS CHARRED ONION AND CHILI CRISP DIP ON EVERYTHING

Steps:

• Immediately pour the garlic oil through a fine-mesh strainer into the bowl of spices. Set aside to cool to room temperature. Cool the garlic slices separately in the strainer. Once both the oil and garlic are cool, stir the garlic back into the oil.

CHARRED ONION DIP

Steps:

• Heat broiler. Toss 1 thinly sliced shallot, 1 thinly sliced leek, and 2 thinly sliced scallions with 2 tablespoons olive oil; season with salt. Broil, tossing once, until charred, 10-15 minutes. Let cool. Mix with 1 grated garlic clove, 1/2 cup mayonnaise, 1/2 cup sour cream, 2 teaspoons fresh lemon juice, and 1 teaspoon chopped thyme. Thin with 2 tablespoons buttermilk; season with salt and pepper. Serve topped with thyme.

HOMEMADE ROSEMARY POTATO CHIPS WITH CHARRED ONION DIP

Steps:

• For the dip: Cut the onion into slices, keeping the layers together in full rounds. Lightly oil a hot grill or cast-iron skillet and place the onions cut-side down on the heated surface. Cook on one side until completely blackened and charred. Turn and char the other side, about 5 minutes total.
• When all the onion is cooked, cool it completely, and then roughly chop. Combine the onion, sour cream, mustard, hot sauce, Worcestershire and lemon juice in a food processor. Puree until thoroughly mixed but not smooth. (To make the dip without a food processor, finely chop the onions, and then blend with the remaining ingredients.) Stir in the chives and adjust the seasoning.
• For the potato chips: Slice the potatoes thin (less than 1/8 inch) on a mandoline. Place the sliced potatoes in a bowl and rinse under cool running water until the water in the bowl is clear. Drain and dry very well with paper towels or spin in a salad spinner.
• Heat a large pot of vegetable oil to 350 degrees F. Add the potatoes in batches and fry until crisped, about 3 minutes per batch. When they are brown, remove the potatoes from the oil and drain on paper towels. Season immediately with salt. When all the chips are cooked, toss in a bowl with the rosemary and freshly ground pepper.

BAKED SWEET POTATOES WITH CHARRED ONION RANCH DIP

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Pierce the sweet potatoes multiple times with a paring knife or a fork. Place the potatoes along the outer edges of the indirect heat side of the grill. Cover the grill and bake until the potatoes are completely tender, about 1 hour. (If the potatoes are ready before you are ready to serve them, you can wrap them in aluminum foil and they will stay hot for up to 1 hour.)
• Meanwhile, make the dip: Cook the scallions over direct heat, turning once, until charred on both sides, 2 to 3 minutes. When cool enough to handle, finely slice and add to a bowl. Mix in the sour cream, parsley, Ranch Rub and celery seeds. Set aside until ready to serve.
• To serve: Split the sweet potatoes down the middle with a knife and spoon some of the ranch sour cream over, letting it melt down into the potato. Season with additional salt and pepper if desired.
• (Alternatively, you can bake the potatoes in a 400 degrees F oven for 1 hour.)
• Combine all the ingredients in a medium bowl and mix well. Makes about 3/4 cup.