ROASTED GARLIC DIP
Great with london broil or any meat. Delicious with potatoes as well!
Provided by chase
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 3h45m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 300 degrees F (150 degrees C).
- Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.
- Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.
- Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.
Nutrition Facts : Calories 103.2 calories, Carbohydrate 6.7 g, Cholesterol 7.1 mg, Fat 8.2 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.4 g, Sodium 156.9 mg, Sugar 0.3 g
ROASTED GARLIC-BACON DIP
Steps:
- Cut the tops off 2 heads garlic, drizzle with olive oil, wrap in foil and bake at 400 degrees until tender, 45 minutes. Make Onion Dip using the roasted garlic pulp in place of the sauteed onions. Add 6 slices chopped crisp bacon.
- Onion Dip
- Saute 1 each chopped yellow and red onion in olive oil over low heat until caramelized, 30 minutes; cool. Mix with 1 1/2 cups sour cream, 3/4 cup mayonnaise and chopped chives and scallions. Add Worcestershire sauce, salt and pepper.
- See all 50 Game-Day Dips
ROASTED GARLIC, ONION AND RED BELL PEPPER DIP
Provided by Brad Avooske
Categories Condiment/Spread Food Processor Garlic Onion Roast Cocktail Party Vegetarian Buffet Cream Cheese Feta Bell Pepper Chill Bon Appétit California
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Place garlic and onion, cut side down, on small baking sheet. Brush with 2 tablespoons olive oil. Bake until onion is tender and garlic is golden and tender, turning over halfway through baking, about 30 minutes. Cool.
- Char red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed pepper. Chop coarsely.
- Squeeze garlic from skin. Cut each onion half into quarters. Place garlic, onion, red bell pepper and next 4 ingredients in processor and blend well. Transfer to small bowl. Cover and refrigerate until firm, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
- Preheat broiler. Place baguette slices on baking sheet. Brush with remaining 2 tablespoons oil. Broil until golden brown, about 2 minutes. Stir dip and serve with toasted baguette slices.
ROASTED EGGPLANT, ONION AND GARLIC DIP OR SPREAD
Saw this on FoodTV's Cooking Thin show. This was easy to make and tasty. It was voted a hit in my house. Serve it with crackers or pita bread. It can be made ahead of time.
Provided by Ducky
Categories Spreads
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Rub eggplant and onion with olive oil and place on a baking sheet.
- Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
- Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
- Remove from oven and cool until able to handle.
- Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
- Cut the onion into quarters or large chunks and add to the food processor.
- Add vinegar, lemon juice, parmesan, salt and pepper.
- Pulse until it is of a dip or spread consistency.
- Add cilantro and briefly pulse.
- Taste and adjust the seasonings.
- Refrigerate until ready to eat.
ROASTED GARLIC & ONION DIP RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- For the roasted garlic: Cut the top ⅓ off the head of garlic, exposing the cloves. Drizzle with olive oil and put in a foil packet. Bake at 350F 45 minutes (or until the cloves are nice and soft). Set aside, and allow to cool; then squeeze each clove to remove the deliciously roasted garlic. It's so sweet! Mash the cloves with a fork. Dice the onion. In a saute pan over medium heat add olive oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. For the dip: In a bowl, add the sour cream and mayonnaise. Add the roasted garlic, onion and seasonings. Taste, and adjust the seasonings to your own preference. NOTE: Originally, I sliced the onion very thin (rather than dicing them). I didn't like how the onion became one stringy clump at the end-- next time, I'd definitely dice the onions so they are more evenly distributed.
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CREAMY CARAMELIZED ONION & ROASTED …
From browneyedbaker.com
Reviews 24Category AppetizerCuisine AmericanTotal Time 1 hr 5 mins
- Make the Caramelized Onions: Heat the olive oil in a large sauté pan over medium-high heat until shimmering. Add the sliced onions and, using a metal spatula, stir to coat all of the onions with the olive oil. Reduce the temperature to medium and cook the onions, stirring and turning occasionally, not allowing them to burn, for 10 minutes. Sprinkle the onions with the kosher salt and sugar, and stir to evenly distribute. Reduce the temperature to medium-low and continue to cook, turning and stirring, scraping up any browning on the bottom of the pan, until the onions are a deep golden brown, 20 to 30 more minutes. Pour the beer into the pan and scrape up any browned bits that have collected on the bottom. Let the mixture simmer, stirring occasionally, until all of the beer has evaporated, 5 to 10 minutes. Remove from the heat.
- Assemble the Dip: Preheat the oven to 375 degrees F. Using a fork, mash the roasted garlic into the cream cheese and sour cream until a smooth, homogenous mixture forms. Stir in the cheddar cheese, white and light green parts of the green onion, and the caramelized onions (reserving a bit for garnish, if desired).
- Transfer the mixture to a small baking dish (I used a Le Creuset dish that's just over 1-quart in size) and bake until golden brown and bubbling, 20 to 25 minutes. Remove from the oven, garnish with the reserved caramelized onions and green onions. Serve with tortilla chips, bread or crackers. Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 3 days.
SLOW-ROASTED ONION DIP RECIPE | BON …
From bonappetit.com
4.4/5 (60)Author Andy BaraghaniServings 4Estimated Reading Time 6 mins
- Preheat oven to 400º. Peel and trim ends off 1½ lb. mixed onions. Cut in half lengthwise. Place halves cut side down on cutting board, then thinly slice.
- Line a rimmed baking sheet with parchment paper. Toss onion and 4 garlic cloves with ¼ cup oil and 2 Tbsp. water until evenly coated. Season with salt and toss again until well coated. Mound onions and garlic in center of sheet pan rather than spreading them out; this allows them to steam and soften without browning too quickly.
- Bake, tossing and stirring onions every 10 minutes, until all onions are golden brown and softened, 40–50 minutes total (some onions will brown more than others but that’s okay!). Let cool.
- Transfer onions and garlic to a cutting board and squeeze out garlic cloves from peel. Using the flat side of a chef’s knife, smash garlic cloves to a paste. Transfer to a medium bowl.
ROASTED GARLIC CARAMELIZED ONION DIP
From fitfoodiefinds.com
4.2/5 (4)Total Time 45 minsCategory DipCalories 124 per serving
ROASTED GARLIC AND CARAMELIZED ONION DIP
From lovelylittlekitchen.com
5/5 (1)Total Time 1 hr 10 minsCategory AppetizerCalories 211 per serving
- Preheat oven to 400 degrees. Place thinly sliced onions (I use a mandolin) into a Dutch oven. Add oil and balsamic and stir to coat. Place the lid on the Dutch oven and place in the center rack of the oven. Cook for 15 minutes and then stir.
- While the onions are cooking, slice 1/4 inch off the top of the head of garlic, so the cloves are exposed but stay intact. Drizzle a teaspoon of oil on top, and wrap in foil. After the onions have cooked for 15 minutes, place the wrapped garlic on the oven rack next to the Dutch oven to roast. It should take about 30-40 minutes to soften completely.
- Continue to cook the onions in the oven stirring every 15-20 minutes, until they have reduced to about 1 1/2 cups and are a deep golden brown color. This should take about 50-60 minutes.
- When the garlic is roasted and the onions are caramelized, allow them to cool at room temperature while you prepare the rest of the dip.
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