Roasted onions and garlic both make very happy. The flavors, the smell, it’s just perfect for me. Together they make a wonderful dip for enjoying outside during the warm summer days. I’ve served it with some rice crackers, however it also goes great as a vegetable dip.
2 large vidalia (sweet) onions, peeled and chopped into quarters
1 large whole head of garlic
2 tablespoons olive oil
1/2 cup sour cream
1/4 cup fresh cilantro
1 teaspoon roasted paprika
1 tablespoon lemon juice
1/2 teaspoon sea salt
Preheat the oven to 400F. On a baking sheet place the quartered onion and drizzle with the olive oil. Remove the outer part of the garlic paper (do not separate the cloves) and wrap it in a layer of foil, and place it on the baking sheet as well. Place into the oven and allow to cook for 40 minutes. Allow to cool for 10-15 minutes before handling.
Dice up the onions and separate the garlic cloves, pressing the garlic pulp out of each. In a bowl mix together the sour cream, lemon juice, cilantro, paprika, salt, onions and garlic. Serve with vegetables or snack of choice! Yield about 3/4 cup. Enjoy!