Rating: 4 stars
1 Ratings
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Serve this dip with gluten-free rice crackers or mixed fresh vegetables. Making the recipe a day ahead allows the flavors to meld.

Jessica B. Harris
Recipe by Oxmoor House August 2011

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Oxmoor House

Recipe Summary

Yield:
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 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, remaining 1/2 teaspoon salt, sour cream, parsley, and lemon juice in a large bowl. Cover and chill 1 hour.

Chef'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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

66 calories; 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 3mg; iron 0.4mg; sodium 308mg; calcium 42mg.
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