4-Layer Garden Party Dip
1 Tablespoon Olive Oil
1 Large Red Onion, Halved and Thinly Sliced
Salt and Pepper, to Taste
Lemon-Mint Black Bean Dip:
1 15-Ounce Can (or 1 1/2 Cups Cooked) Black Beans, Drained and Rinsed
3 Cloves Roasted Garlic
1 Tablespoon Lemon Zest
2 Tablespoons Lemon Juice
2 Tablespoons Olive Oil
3 Tablespoon Fresh Mint, Finely Chopped
1/2 Teaspoon Smoked Paprika
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1 Cup Pitted Black Olives
1 Tablespoon Capers
1 Clove Garlic
1 Tablespoon Red Wine Vinegar
1 Tablespoon Fresh Parsley, Chopped
1/2 - 1 Ounce Fresh Chives, Finely Chopped
The caramelized onions will take the longest to prepare, so get them cooking first by setting a large skillet over medium heat. Add the oil and sliced onion, tossing to coat. Once the pan is hot and the onions become aromatic, turn down the heat to low and slowly cook, stirring occasionally, for 30 - 45 minutes until deeply amber brown. Season with salt and pepper, to taste. Remove the pan from the heat and let cool.
Meanwhile, make the bean dip by either tossing everything into your food processor and pulsing until fairly creamy and well-combined, or mashing the ingredients together in a large bowl by hand. You want to leave the dip fairly coarse for a more interesting texture, so stop short of a smooth puree if using the machine.
The tapenade is made just as easily. Either pulse all of the components together in your food processor or chop them by hand, until broken down and thoroughly mixed.
Finally, to assemble the dip, select a glass container to enjoy the full effect of your work. Smooth the caramelized onions into the bottom in an even layer, followed by the bean dip and then the tapenade. Sprinkle chives evenly all over the top. Serve at room temperature or chilled, with cut vegetable crudites, crackers, or chips.
The dip can be prepared in advance if stored in an airtight container in the fridge, for up to a week.
Makes 8 - 10 Servings
©Hannah Kaminsky http://www.BitterSweetBlog.com