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Roasted Sweet Onion Dip

Photo: Oxmoor House
Yield Yield: 8 servings (serving size: 1/4 cup)
Serve this dip with gluten-free rice crackers or mixed fresh vegetables. Making the recipe a day ahead allows the flavors to meld.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.

Cooking Light Gluten-Free Cookbook