My chives are in full bloom right now… beautiful, fresh and fragrant! I like adding the flowers to salads and topping everything from potatoes to fish to soups with the chives. I also have a really great dip that I made for my annual Holiday Soiree last year (which I never did post about!) Scroll down for the scrumptious details!
Caramelized Onion and Mascarpone Dip
(Boston Globe Magazine)
2 tbsp olive oil
1 large Spanish onion
1 1/2 tsp salt (or more to taste)
3 tbsp dry sherry
8 oz mascarpone cheese (or cream cheese)
1/3 c sour cream
1/4 c grated Parmesan cheese
2 tsp chopped fresh thyme
1/2 tsp black pepper
Pinch of ground chipotle or cayenne pepper
1/4 c thinly sliced fresh chives
Heat oil in large skillet over medium high heat. Add onion and 1 tsp of salt and cook, stirring, until the onion wilts and becomes translucent (about 6 minutes). Reduce the heat to medium, add the sherry and continue cooking, stirring often, until the onion turns a medium brown and becomes sweet and completely softened (about 20 minutes). You can add a couple of tablespoons of water if the onion starts to stick to the bottom of the pan.
Let cool to room temperature, then coarsely chop the onion and transfer it to a food processor with the remaining 1/2 tsp of salt, mascarpone or cream cheese, sour cream, Parmesan, thyme, black pepper and chipotle (or cayenne) pepper. Pulse to combine.
Transfer to a serving bowl, fold in the chives and season with salt and pepper, if needed. Refrigerate for up to 3 days before serving.
I like this dip best when it sits for at least 24 hours. You can even let it sit and then fold the chives in later if you want them super fresh. I typically serve it with pita chips, fresh veggies or even just plain old potato chips (thick-cut, homemade are best!). If you like caramelized onions, you will find this dip TO DIE FOR.