This homemade roasted garlic and caramelized onion dip is a great healthy option for dipping chips, veggies, or crackers. You can also use it as a spread on sandwiches or flatbreads to add an extra element of flavor to your meals. Made with whole cloves of homemade roasted garlic and butter-less caramelized onions, this dip is bursting with flavor. Without the use of oil and butter, this dip is lightened-up, but doesn’t taste like it. Serve this roasted garlic and caramelized onion dip at your next gathering for a crowd-pleasing appetizer spread for even the most refined palates.
What’s in this roasted garlic and caramelized onion dip?
This dip has two main components: caramelized onions, which I will explain how to make later, and roasted garlic. Together, these two ingredients are the stars of this dish. They come together with reduced-fat cream cheese and plain non-fat Greek yogurt for a creamy, delicious dip. Roasted garlic is one of the best flavors out there, and if you have never had it before, be prepared to be blown away! Roasting garlic totally transforms the flavor of garlic from sharp and strong, to more smoky and subtly sweet. You can eat an entire roasted garlic clove, when I wouldn’t advise eating an entire raw garlic clove. Similar to roasting garlic, caramelizing onions totally transforms the flavor of an onion from sharp and pungent, to sweet and subtle. For this recipe, I use my method for caramelizing onions which uses no butter or oil, just olive oil spray. To develop that deep caramelization, I deglaze the frying pan over and over with chicken broth. Here is my recipe for Butter-less Caramelized Onions which I use for topping burgers and steak. It’s a household staple!
What will I need to make this dip?
The ingredients for this dip are pretty simple, as the focus here is really on the garlic and onions. You just need a few other ingredients to create this delicious recipe.
- an entire bulb of garlic
- olive oil
- olive oil spray
- kosher salt
- fresh cracked pepper
- dried thyme
- reduced fat cream cheese
- plain non-fat Greek yogurt
How to make roasted garlic and caramelized onion dip
The most time-consuming part of making this dip is roasting the garlic and caramelizing the onions, so let’s get right into it.
Roasting the garlic
Preheat your oven to 400F. To roast the garlic, start out with an entire bulb of garlic. Peel away the loose skim from the outside of the bulb, but keep the bulb in tact. Cut about 1/4″ off the entire top of the bulb to expose the garlic cloves inside. Drizzle the top of the bulb with the olive oil, and add a pinch of salt and pepper. Then, wrap the bulb loosely in foil. Place the foil packet in the oven for 40 minutes.
Caramelizing the onions
To caramelize the onions, thinly slice them and place them in a frying pan with olive oil spray over medium heat, and add the salt. Cover the pan. Cook the onions until they start to brown, and then add your first 1/2 cup of chicken broth to deglaze the pan. Leave the lid off for the remainder of the process, and continue cooking the onions and adding the remaining broth until they are cooked down and caramelized. When cooked fully, the onions should yield about 1 cup.
Making the dip
To make the dip, add the caramelized onions to a food processor. Squeeze the roasted garlic out of its cloves into the food processor. Then, add the thyme, cream cheese, and yogurt. Blend until smooth.
Serve in a bowl with your favorite items for dipping. Cover tightly and store in the fridge for use all week long.
Roasted Garlic and Caramelized Onion Dip
- large frying pan
- food processor or blender
- 1 bulb garlic
- 1 teaspoon olive oil
- 4 cups onions, sliced, 2 large onions
- 1/2 teaspoon kosher salt
- fresh cracked pepper
- 1 cup chicken broth
- 1/4 teaspoon dried thyme
- 3 oz reduced fat cream cheese
- 1/4 cup plain non fat Greek yogurt
- Preheat the oven to 400F.
- Peel away any loose or excess peel from the garlic bulb, but make sure the bulb stays in tact.
- Cut 1/4" off the top of the garlic bulb, so that the top is flat.
- Lay the garlic bulb on top of a piece of foil.
- Drizzle 1 teaspoon olive oil on the top of the bulb. Add a pinch of salt and pepper.
- Wrap in the foil, and place in the oven.
- Roast for 40 minutes. Once done, the garlic should be soft and squeeze out of the bulb easily.
- Add the onions to a large frying pan, sprayed with olive oil spray.
- Season with 1/2 teaspoon kosher salt.
- Toss with tongs and cook over medium heat. Cover with a lid.
- After 10-15 minutes, the onions will start to brown and stick to the pan, add 1/2 cup of the chicken broth to deglaze the pan.
- Leave the lid off for the remainder of the process.
- Allow the chicken broth to evaporate and continue cooking the onions.
- After another 10 minutes, repeat the deglazing step with the other 1/2 cup of broth.
- Cook until the broth is evaporated and onions are soft and brown. Add the dried thyme and stir to combine.
- Total cooking time should be about 30 minutes.
- Reserve about 1 tablespoon of the caramelized onions for garnish.
- Add the remaining caramelized onions to a food processor. Squeeze the roasted garlic into the food processor.
- Pulse to combine until smooth.
- Add the cream cheese, yogurt and the thyme, and pulse again to combine thoroughly.
- Pour into a serving bowl, and top with the reserved caramelized onions for garnish.
- 1 tablespoon is 0 WW points
- up to 3 tablespoons is 1 WW point