Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Serve this dip with pita chips or carrot sticks. Making the recipe a day ahead allows the flavors to meld.

Recipe by Cooking Light July 2002

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

66 calories; calories from fat 34%; fat 2.5g; saturated fat 0.8g; mono fat 1.3g; poly fat 0.2g; protein 1.7g; carbohydrates 10.3g; fiber 1.5g; cholesterol 3.3mg; iron 0.4mg; sodium 308mg; calcium 42mg.
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