Yield: Yields about 2-1/4 cups dip.
Served with pita chips, this dip is tasty and satisfying.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Serve with pita chips.
I THOUGHT THIS WAS OK. THE FLAVOR OF THE ONIONS COME THROUGH NICE AND MILD. HOWEVER LIKE THE OTHERS HAVE SAID THE RECIPE PRODUCES A LARGE AMOUNT OF DIP. I THINK I'M GOING TO ADD TO DRIED TOMATOES TO THIS THE NEXT TIME I MAKE IT.
Served this at Christmas and it got rave reviews. We served it with Triscuit crackers instead of pita chips. This makes a lot of dip, just remember to bring a lot of crackers too (4 boxes).
I have made this several times and it is quick to make and has a very nice flavor. I like to make it the day ahead so the flavors can blend.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?