Roasted Sweet Onion Dip

Roasted Sweet Onion Dip Recipe
Becky Luigart-Stayner; Melanie J. Clarke
Serve this dip with pita chips or carrot sticks. Making the recipe a day ahead allows the flavors to meld.


8 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 66
Caloriesfromfat 34 %
Fat 2.5 g
Satfat 0.8 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 1.7 g
Carbohydrate 10.3 g
Fiber 1.5 g
Cholesterol 3.3 mg
Iron 0.4 mg
Sodium 308 mg
Calcium 42 mg


2 large Vidalia or other sweet onions, peeled and quartered
1 tablespoon olive oil
1 teaspoon salt, divided
1 whole garlic head
1/3 cup low-fat sour cream
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice


Preheat oven to 425°.

Place onion in a large bowl; drizzle with oil. Sprinkle with 1/2 teaspoon salt; toss to coat. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Place onion and foil-wrapped garlic on a baking sheet. Bake at 425° for 1 hour; cool 10 minutes. Chop onion. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.

Combine onion, garlic, 1/2 teaspoon salt, sour cream, and remaining ingredients in a large bowl. Cover and chill 1 hour.

July 2002
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