Sam's Roasted Onion Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
40 oz Onion, sweet, raw 18 oz onions, raw, purple/red (1 slice) 10 cloves of Garlic, keep the skin on them3 serving Yogurt 1 C Nonfat Greek Strained Yogurt Fage Brand .6 cup Olive Oil 1 lemon yields Lemon Juice 1 tsp Salt 2 tsp Pepper, black
Preheat oven to 400º.
Peel and trim ends off your onions. Cut in half lengthwise, then thinly slice.
Place parchment paper into 2 sheet pan.
Toss onion and garlic cloves with oil and 2-3 Tbsp. water until coated. Season with salt and pepper and toss again.
Bake, tossing and stirring onions every 15-20 minutes, until all onions are softened and lightly to well caramelized, 45 minutes to an hour total
Transfer onions and garlic to a cutting board, remove peel from garlic cloves, and finely chop to whole mess. Place into a large bowl.
Add juice from one lemon, the yogurt, and mix well.
Add salt and pepper to taste.
Serve with sliced carrots, celery, or some other edible.
Serving Size: Makes 12 1/4 servings
Number of Servings: 24
Recipe submitted by SparkPeople user ORLANDOSNAPPER.
Peel and trim ends off your onions. Cut in half lengthwise, then thinly slice.
Place parchment paper into 2 sheet pan.
Toss onion and garlic cloves with oil and 2-3 Tbsp. water until coated. Season with salt and pepper and toss again.
Bake, tossing and stirring onions every 15-20 minutes, until all onions are softened and lightly to well caramelized, 45 minutes to an hour total
Transfer onions and garlic to a cutting board, remove peel from garlic cloves, and finely chop to whole mess. Place into a large bowl.
Add juice from one lemon, the yogurt, and mix well.
Add salt and pepper to taste.
Serve with sliced carrots, celery, or some other edible.
Serving Size: Makes 12 1/4 servings
Number of Servings: 24
Recipe submitted by SparkPeople user ORLANDOSNAPPER.
Nutritional Info Amount Per Serving
- Calories: 89.3
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 107.8 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 0.6 g
- Protein: 3.3 g
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