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Roasted Onion Dip
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Description
This is such a hit with everyone. Rich, creamy, sweet, much better than store bought. You may want to double the recipe.
Ingredients
- 1 whole Large Vidalia Onion
- 1 Tablespoon Olive Oil
- 1 whole Green Onion
- ¾ cups Mayonnaise
- ¾ cups Sour Cream
- 2 dashes Hot Sauce
- 2 pinches Freshly Ground Black Pepper
Preparation
Preheat oven to 375.
Chop 1/3 of the raw Vidalia onion and set aside. Place the remainder of the onion in tinfoil(skin removed), drizzle with olive oil, close loosely and roast until golden and soft but not burnt. Time to cook varies on size of the onion.
Let it cool to room temperature. After the roasted onion has been out of the oven and is cool, place on cutting board and chop. Please do not add hot roasted onion to the mayo mixture.
Chop the green onion finely (save some for garnish if you like).
In a bowl, mix mayo and sour cream together. Add both chopped Vidalia onion. Add chopped green onion. Add chopped roasted onion. Add hot sauce. Add S&P to taste.
I find it best to let it refrigerate over night for the flavors to blend. Enjoy!
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2 Comments
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rnr23 on 9.4.2009
This is DELICIOUS! I could barely stand to put it into the fridge to chill. I also roasted the onion for about 1 1/2 hours and I added two green onions instead of one. Great for a serious onion lover like me
trow on 8.14.2009
I made this for a luncheon yesterday and it was delicious. SO much better than the store-bought (empty a packet into sour cream) variety.
I did take me quite a long time to roast the onions (I did 3). Like over 1 1/2 hours. It was worth it. But I think next time I’ll cut the onion in half before roasting or something.