Ingredients
Servings 12
- 2 heads of garlic
- ¼ cup olive oil
- 4 tablespoons extra-virgin olive oil divided
- 2 onions chopped
- 1 teaspoon kosher salt
- Pinch of rosemary
Nutritional Facts
Nutrition Facts
Sautéed Onion and Roasted Garlic Dip
Amount per Serving
Calories
95
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Sodium
196
mg
9
%
Potassium
46
mg
1
%
Carbohydrates
3
g
1
%
Fiber
0.4
g
2
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
3
IU
0
%
Vitamin C
3
mg
4
%
Calcium
13
mg
1
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 400°.
- Slice off the top of both garlic heads horizontally, allowing the garlic head to stay in tack while the cloves are all exposed.
- Drizzle a tablespoon of olive oil over each garlic head and wrap tightly with aluminum foil.
- Place heads of garlic on baking dish and roast for about 40 minutes. Your kitchen will begin to smell heavenly!
- Cool slightly.
- Heat 2 tablespoons of olive oil over medium-high heat.
- Add onions and cook, stirring over medium heat for about 12 minutes until soft and golden.
- Squeeze roasted garlic and excess oil into cooked onions and mix until blended.
- Add remaining 4 tablespoons olive oil, salt and rosemary.
- Mash slightly to coarse consistency or puree with an immersion blender until emulsified but still chunky.
