- 2 large red onions, sliced
- 1 head garlic, pointy end sliced off
- 2 tablespoons olive oil
- 1 teaspoon sugar (white, coconut, turbinido, etc.)
- 1/4 teaspoon salt
- 1 cup 2% Greek yogurt
- 1/4 cup sour cream
- 1.5 teaspoons Worchestershire sauce
- pepper, to taste
- Preheat oven to 400ºF.
- Then, prep veggies by thinly slicing the onion and cutting the pointy end of the garlic off.
- Spread onions onto baking sheet and generously drizzle with olive oil and toss.
- Add garlic head and drizzle with olive oil.
- Season with sugar and salt and toss the onions again.
- Roast at 400ºF for 15 minutes.
- Remove from oven and toss onions. Make an onion pile by using a spatula to scoot all of the onions together. This is to prevent crunchy onions. Then, flip the head of garlic over.
- Place back into the oven and bake at 400ºF for another 15 minutes. After 15 minutes, toss again. If your onions have reduced in size and turned a dark golden brown/dark purple color you know they are done. If your onions are still plump and light in color, they need to continue cooking.
- Once onions have caramelized, remove baking sheet from oven and immediately remove onions and garlic from the baking sheet. Set aside to cool.
- After the garlic head is cool enough to handle, use your hands to squeeze out the cloves into a large bowl. Then, use a fork to mash the roasted garlic into a paste.
- Add Greek yogurt, sour cream, and Worchestershire sauce to the bowl and mix.
- Before adding the onions to the bowl, use a pair of scissors to cut the onions into smaller, bite-sized pieces. Then, transfer caramelized onions into the bowl.
- Mix onions with the rest of the dip and do a little taste test to see if any more salt and/or pepper needs to be added.
- Serve with your favorite dipping vessel!
Tips & Notes
- Servings: this recipe easily doubles or triples. So feel free to do so as needed!
Nutrition FactsServing Size: 1/6 Calories: 124 Sugar: 5 Fat: 7 Fiber: 1 Protein: 5
Keywords: onion dip