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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this dip with gluten-free rice crackers or mixed fresh vegetables. Making the recipe a day ahead allows the flavors to meld. Ingredients:
2 large vidalia or other sweet onions, peeled and quartered |
1 tablespoon olive oil |
1 teaspoon salt, divided |
1 whole garlic head |
1/3 cup reduced-fat sour cream |
1/4 cup chopped fresh parsley |
1 tablespoon fresh lemon juice |
Directions:
1. Preheat oven to 425°.
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 425° 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.
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