Fresh Onion Dip Recipe
1 Vidalia (or other sweet) onion
2 T. chipotle puree (adjust to preference, see note)
1/2 lb. chevre goat cheese
Salt and pepper
Cut onion in half and place skin side up in a well-oiled pie plate. Cover with foil and roast in a 400�F. oven for about 20 minutes (until tender throughout). Let cool and cut into half-inch pieces.
Split jalape�o in half lengthwise and remove seeds and membrane. Mince finely.
In a food processor, blend all ingredients until smooth. Or mince onion by hand and blend in a mixing bowl for a chunkier dip. Correct seasoning with salt and pepper and serve.
Note: Look for chipotle puree in the Mexican foods aisle. Or puree whole chipotles in adobo.