Caramelized Onion, Roasted Garlic and Gouda Dip

For the roasted garlic:
Preheat oven to 325 F. Cut a thin slice off the top of the garlic heads to expose the flesh. Remove excess skin. Place garlic on a sheet of foil and drizzle with olive oil. Fold foil over garlic to enclose it. Roast for approximately 45 minutes. Remove from oven and cool. Once cool, squeeze the flesh out of the skin. Discard skin and set the flesh aside. Increase the oven temperature to 350 F.

For the caramelized onions:
Melt half of the butter in a large skillet over medium heat. Add onions and stir occasionally over medium to low heat. Add a little butter from time to time, if needed. This will take anywhere from 30 minutes to 1 hour, depending on how low you cook the onions.

For the dip:
Put the cream cheese in a large bowl and add the the onions, garlic and shredded Gouda. Mix everything into the softened cream cheese. Add the mixture into a sprayed 9×9 or 9×13 baking dish. Sprinkle the top with additional Gouda. Cover with foil and bake at 350 F for 20 – 25 minutes. Remove the foil and turn on the broiler. Broil for an additional 5 minutes or until nicely browned.

I absolutely obsess over ways to use roasted garlic and caramelized onions, so why not throw them together to make an awesome dip? This dip is loaded! Use less if you care to.