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1
For the roasted garlic: Preheat oven to 325 F. Cut a thin slice off the top of the garlic heads to expose the flesh.
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2
Remove excess skin.
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3
Place garlic on a sheet of foil and drizzle with olive oil.
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4
Fold foil over garlic to enclose it.
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5
Roast for approximately 45 minutes.
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6
Remove from oven and cool.
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7
Once cool, squeeze the flesh out of the skin.
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8
Discard skin and set the flesh aside.
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9
Increase the oven temperature to 350 F.
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10
For the caramelized onions: Melt half of the butter in a large skillet over medium heat.
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Add onions and stir occasionally over medium to low heat.
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Add a little butter from time to time, if needed.
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This will take anywhere from 30 minutes to 1 hour, depending on how low you cook the onions.
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14
For the dip: Put the cream cheese in a large bowl and add the the onions, garlic and shredded Gouda.
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15
Mix everything into the softened cream cheese.
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16
Add the mixture into a sprayed 9x9 or 9x13 baking dish.
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17
Sprinkle the top with additional Gouda.
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Cover with foil and bake at 350 F for 20 25 minutes.
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19
Remove the foil and turn on the broiler.
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Broil for an additional 5 minutes or until nicely browned.
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21
I absolutely obsess over ways to use roasted garlic and caramelized onions, so why not throw them together to make an awesome dip?
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22
This dip is loaded!
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23
Use less if you care to.
