Serves: 6
Total Calories: 84
TO MAKE THE DIP: Brush or spray both sides of the onion slices with olive oil. Grill the onion slices over Direct Low heat until marked and very tender, about 15 minutes, turning once halfway through grilling time. Put the onion slices in a food processor, add the remaining dip ingredients, and pulse into a smooth puree, scraping down the sides of the bowl occasionally. Transfer to a serving bowl.
Grill the tortillas over Direct Low heat until crisp and browned in spots, 3 to 5 minutes, turning once halfway through grilling time. Remove from the grill and cut each tortilla into eight wedges. Serve the dip with the tortilla chips.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Southwest Onion Dip recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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