Creamy Roasted Onion Dip

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Greek yogurt makes this dip extra creamy.

1-1/2 cups
1 large red onion
1 large, sweet onion
1 garlic head
2-1/4 teaspoons Mazola® Corn, Canola OR Vegetable Oil
1/8 teaspoon salt
4 ounces reduced fat cream cheese, softened
6 ounces low-fat, plain Greek yogurt
1/4 cup grated Parmesan cheese
1/8 teaspoon leaf thyme
1/8 teaspoon black medium grind pepper
Sliced green onions for garnish, optional

Preheat oven to 400°F.

Slice onions 1/4-inch thick and put into large mixing bowl. Toss with 2 teaspoons oil and place on rimmed baking sheet. Sprinkle with salt.

Slice the top 1/4-inch off garlic head and place on a sheet of foil. Drizzle with 1/4 teaspoon oil. Wrap garlic head in foil.

Roast onions  for 30 minutes or until caramelized, stirring every 15 minutes. Take care not to burn.  Remove from oven; cool.  Roast garlic for 45 to 60 minutes or until garlic is soft.

Beat cream cheese, yogurt, Parmesan cheese, thyme and black pepper in a medium mixing bowl; set aside.

Finely chop caramelized onions and stir into cheese mixture.

Squeeze garlic pulp into a small bowl; smash with a fork. Stir into onion mixture and chill a minimum 15 minutes before serving.  Top with green onions, if desired.

Serve with fresh vegetables, pita chips or baked chips.

Total Time
Bake Time 1 hour
Chill Time 15 minutes
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