Roasted Sweet Onion Dip

Roasted Sweet Onion Dip Recipe
Photo: Oxmoor House
Serve this dip with gluten-free rice crackers or mixed fresh vegetables. Making the recipe a day ahead allows the flavors to meld.

Yield:

Yield: 8 servings (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 66
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 mg
Iron 0.4 mg
Sodium 308 mg
Calcium 42 mg

Ingredients

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 reduced-fat sour cream
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice

Preparation

1. Preheat oven to 425°.

2. 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 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.

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

Note:

Freshly squeezed lemon juice is ideal. Those lemon-shaped plastic bottles do contain real juice, but after it's reconstituted and mixed with preservatives, the taste is notably off, not fresh, a bit harsh and thin. It lasts for months but doesn't really add that divine fresh-lemon essence.

Jessica B. Harris,

Cooking Light Gluten-Free Cookbook

August 2011
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