Full Belly Sisters: Charred Onion Dip in Potato Cups

Monday, February 2, 2015

Charred Onion Dip in Potato Cups

I've been obsessed with this Charred Onion Dip since I first made it. I seriously make it once a week now, always to rave reviews. So, when I recently hosted my book club, I knew what was going on the menu.

I decided to switch it up a bit, though. I used the smoky, creamy mixture as a filling for potatoes—it seemed a bit fancier to serve as little bites instead of dip. They looked lovely and my friends swooned over it!

You can use red or gold potatoes...

or blue taters for a really striking party dish. 

They were incredibly simple, too. Just get a bunch of mini potatoes—the ones that are about two bites big—and give them a good scrub. Cut off the rounded ends, just a thin slice so that the top and bottom of the potatoes are flat (these will be the bottoms of your "cups"). Then cut the potatoes in half.

Using a steamer insert, steam the potatoes until they are tender when pierced with a knife. Should take around 15-20 minutes with these tiny potatoes, but times will vary depending on the size of your taters.

Let the potatoes cool fully. Using a paring knife, make a circular cut around the top of the potato cup, leaving about ¼-inch-wide edge. Make sure not to cut all the way through the bottom or the cup won't successfully hold the dip. You can also use a spoon to scoop out the flesh; I found that a knife was easier and more precise. Sprinkle the cups with some sea salt.

Using a teaspoon—or, hey, a pastry bag if you're feelin' fancy—fill the cups with the dip. So pretty, right?

It's a perfect finger food for guests who eat grain- or gluten-free, too!

This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running. 

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