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.
Course appetizer, dip, side dish
Keyword caramelized onions, roasted garlic
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Servings 24tablespoons
Calories 21kcal
Author Steph
Equipment
large frying pan
food processor or blender
Ingredients
Roasted Garlic
1bulbgarlic
1teaspoonolive oil
Caramelized Onions
4cupsonionssliced, 2 large onions
1/2teaspoonkosher salt
fresh cracked pepper
1cupchicken broth
1/4teaspoondried thyme
Dip
3ozreduced fat cream cheese
1/4cupplain non fat Greek yogurt
Instructions
Roasted Garlic
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.
Caramelized Onions
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.
Dip
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.