Roasted Sweet Onion Dip

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Roasted Sweet Onion Dip

Source: Cooking Light (adapted)

 

2 lg. Walla Walla Sweet Onions or other sweet onions, peeled, quartered

1 T. olive oil

1 tsp. salt, divided

1 whole garlic bulb, undivided

1/3 c. soy sour cream (Tofutti)

1/4 c. chopped fresh parsley

1 T. fresh lemon juice

 

Preheat oven to 425 F. Place onion in a large bowl; drizzle with oil.

Sprinkle with 1/2 tsp. salt; toss to coat. Remove white papery skin from

garlic head (do not peel or separate the cloves). Wrap in foil. Place onion

and foil-wrapped garlic on a baking sheet. Bake at 425F., 1 hour; cool 10

minutes.

 

Chop onion. Separate garlic cloves; squeeze to extract garlic pulp. Discard

skins.

 

Combine onion, garlic, 1/2 tsp. salt, soy sour cream and remaining ingredients

in a large bowl. Cover and chill 1 hour.

 

 

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