Roasted Sweet Onion Dip – a delicious recipe with Vidalia, olive oil, salt, garlic, sour cream, parsley. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 425u00b0.
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 cloves). Wrap in foil. Place onion and foil-wrapped garlic on a baking sheet. Bake at 425u00b0 for 1 hour; cool 10 minutes. Chop onion. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
3
Combine onion, garlic, remaining 1/2 teaspoon salt, sour cream, parsley, and lemon juice in a large bowl. Cover and chill 1 hour.
4
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.
135
kcal
Calories
8
g
Fat
15
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: 2 large Vidalia or other sweet onions, peeled and quartered, 1 tablespoon olive oil, 1 teaspoon salt, divided, 1 whole garlic head, and more.
Yes, Roasted Sweet 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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