Roasted Onion Dip
Whether you serve it with chips, crudités or crackers, everyone seems to love good, old-fashioned sour cream and onion dip. Next time you make it, forget the packaged soup mix and make it fresh yourself. Simply roast a sweet onion along with some garlic, whip it up in the food processor and add it to a combo of sour cream, cream cheese, and a few seasonings. It’s almost as easy as the mix, tastes so much better and has a lot less sodium.
- 1 large sweet onion (e.g. Vidalia, Texas Sweet)
- 4 cloves garlic, peeled and left whole
- Olive oil
- 3/4 cup sour cream
- 2 tablespoons mayonnaise
- 2 ounces cream cheese, softened
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- Freshly ground black pepper
- Preheat the oven to 400°F and spray a baking sheet with nonstick spray.
- Cut the onion into eighths and arrange it along with the garlic on the baking sheet. Season with salt and pepper and drizzle with a tiny bit of olive oil. Roast until the onion is tender and beginning to brown on the edges, 18 to 20 minutes. Remove from the oven and set aside to cool.
- While the onion cools, combine the sour cream, mayonnaise, cream cheese, Worcestershire sauce, salt and black pepper in bowl. Beat until creamy and smooth.
- Add the onion and garlic to the work bowl of a food processor or chopper. Pulse 3 to 4 times until finely chopped. Add to the sour cream mixture and combine well. Taste and adjust the seasoning as needed. Chill for at least 30 minutes before serving.
This dip has the most flavor when made a day in advance. Refrigerate, tightly covered for up to 2 days.