Epicurean Cafe’s onion dip with pita chips is ‘simply yummy’

3579 W. Lawrenceville Street, Duluth. 770-476-2989, www. facebook.com/EpicureanCafeAtl

Girlfriends and I have lunched at the Epicurean Cafe, once the Park Cafe, several times. One thing we always enjoy is their Vidalia Onion Dip with warm pita chips. We have tried to analyze the ingredients since it is creamier than my recipe or ones I’ve tasted. I would like if they would share their recipe, but do check out this restaurant for yourself in the historic Knox House on the Town Green in downtown Duluth. — Pam Gates, Peachtree Corners

Chef Omar Powell was happy to provide the recipe. It’s one he inherited and then tweaked. “We believe the dip is well received because it is simply yummy. It can be ordered as part of a trio of appetizers we serve, or by itself. With pita chips, it’s a perfect starter.”

For the white wine he suggests using the same wine they do at the restaurant, an oaky California chardonnay. And in the restaurant they use a blended oil to saute the onions. Their blend is 20 percent olive oil and 80 percent canola. If you don’t have blended oil in your pantry, substitute canola oil instead.

You can make this dip ahead of time just as they do at the restaurant. Cool the dip and chill it covered until ready to use. When you’re ready to serve, bring the dip to room temperature, then put it into a ramekin, top it with crumbs and put it in the oven to heat through and brown the crumbs.

STYLED BY OMAR POWELL, CHEF. CONTRIBUTED BY ADRIENNE HARRIS