Perfect Party Food: Charred 3 Onion Dip and Baked Pita Chips

To me, there’s nothing that says party like potato chips and dip. Take the typical chips and dip to a new level with smoky baked pita chips and my charred three onion dip. Also creamy and delicious on veggie sticks if you are trying to cut back on calories. Better make a double batch!

BAKED PITA CHIPS WITH THREE ONION DIP

3 tablespoons olive oil

½ teaspoon smoked paprika

¼ teaspoon garlic powder

1 tablespoon kosher salt-divided

¼ teaspoon cracked black pepper

8 pita bread rounds

Preheat oven to 400 degrees

Combine all of the ingredients except ½ tablespoon of the salt in a small bowl. Whisk together. Brush on the first pita, stack the next one and repeat until you have 4 pitas. Repeat, making a second stack. Use a knife to cut the stack into eight wedges. Repeat with the second stack. Arrange the chips in a single layer on a baking sheet. Bake for 10 minutes; turn and bake another 5 minutes or until golden and toasted.

Sprinkle the chips with the remaining salt as soon as you remove them from the oven.

CHARRED THREE ONION DIP

1 small red onion

6 scallions

1 cup Mascarpone cheese

2 cups sour cream

1 teaspoon chives

½  teaspoon onion powder

¼ tablespoon fresh lemon juice

½ tablespoon kosher salt

¼ teaspoon cracked black pepper

1 tablespoon Worcestershire

Dash Tabasco

Slice the onion into 4 wedges. Heat a grill pan. Cook the onions and scallions until they are softened and the outside is charred. Chop the scallions and slice the onion very thin. Put in a bowl. Add the remaining ingredients and mix together. Chill for at least 30 minutes before serving. 

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Make a DIY Taco Bar: Slow Roasted Chipotle Pork Recipe

One of my favorite ways to entertain is to set up a DIY station or interactive bar. One of my favorites is a DIY Taco Bar. You can dress it down or make it upscale- that all depends on your budget and your crowd.  My DIY taco bar with Slow Roasted Chipotle Pork or Tequila Lime Tuna for the filling is soooo good! Add our Pineapple Tomato Salsa for the perfect fresh topping. For the taco bar, set up a big basket of chips. Use two kinds if you can find them or get some from your favorite restaurant. Then add salsa, queso dip, guacamole, pico de gallo, sliced jalapenos, lettuce, and cheeses for the condiments. I like to warm the tortillas in a damp kitchen towel in the microwave. Or put them into the oven; wrap in foil with a damp paper towel inside to steam them slightly. If you can find corn tortillas or get them from a favorite restaurant, use those! I really prefer the taste and texture of the homemade corn tortillas.

Slow-Roasted Chipotle Pork

 1 ½ tablespoons kosher salt

1 ½  tablespoons chipotle powder  **

1 pork shoulder roast (Boston Butt) about 3-1/2 -4 pounds

2 dozen small corn tortillas***

2 limes, cut into wedges

1/4 cup minced fresh cilantro

In a small bowl, mix together kosher salt and chipotle powder and rub in into the pork, being sure to cover the entire surface of the meat with the mixture.  Put the pork in heavy covered cooker, Dutch oven, or roasting pan and place the covered roaster in the oven, and turn the heat to 275 degrees.  Cook until the port falls apart when you press it with the back of a fork—3-1/2 to 4 hours.  Remove it from the oven and let it rest covered for 15 minutes.  

Heat the tortillas on a medium-hot griddle, turning them frequently, until they are warmed through and soft (or do them in the microwave).  Wrap them in a towel and place in a basket.  Transfer the pork to a large serving platter and use tongs or two forks to shred into chunks.  Add the lime wedges to the platter, place the cilantro in a small serving bowl and serve immediately, with the warm tortillas on the side.

To fill the tortillas, double them up so they don’t tear apart; place one on top of another on a plate, spoon some of the pork on top, squeeze a little lime juice over the pork, sprinkle some cilantro on top and fold in half.

 ** McCormick brand chipotle powder is what I use.  If you can’t find the powder, look for the whole dried chilies and grind them.  If you can’t find that, use the canned chipotles in adobo sauce and puree them in a blender.

 *** Get fresh, homemade tortillas at a favorite restaurant! Cheaper and better!

GET THE RECIPES FOR THIS PARTY

PINEAPPLE TOMATO SALSA WITH TEQUILA LIME TUNA

CLASSIC AND POMEGRANATE MARGARITAS