Roasted Onion Dip – a delicious recipe with Vidalia Onion, Olive Oil, Green Onion, Mayonnaise, Sour Cream, Ground Black Pepper. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 375.
2
Chop 1/3 of the raw Vidalia onion and set aside.
3
Place the remainder of the onion in tinfoil(skin removed), drizzle with olive oil, close loosely and roast until golden and soft but not burnt.
4
Time to cook varies on size of the onion.
5
Let it cool to room temperature.
6
After the roasted onion has been out of the oven and is cool, place on cutting board and chop.
7
Please do not add hot roasted onion to the mayo mixture.
8
Chop the green onion finely (save some for garnish if you like).
9
In a bowl, mix mayo and sour cream together.
10
Add both chopped Vidalia onion.
11
Add chopped green onion.
12
Add chopped roasted onion.
13
Add hot sauce.
14
Add S&P to taste.
15
I find it best to let it refrigerate over night for the flavors to blend.
16
Enjoy!
462
kcal
Calories
46
g
Fat
10
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 whole Large Vidalia Onion, 1 Tablespoon Olive Oil, 1 whole Green Onion, 3/4 cups Mayonnaise, and more.
Yes, Roasted Onion Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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