Roasted Sweet Onion Dip

2 Reviews
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Becky Luigart-Stayner; Melanie J. Clarke
Yield:
8 servings (serving size: 1/4 cup)
July 2002
RECIPE BY Cooking Light

Serve this dip with pita chips or carrot sticks. 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 low-fat sour cream
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon fresh lemon juice

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 425°.

Step 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 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.

Step 3

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

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