Best Onion Garlic Dip Recipes

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ROASTED EGGPLANT, ONION AND GARLIC DIP OR SPREAD



Roasted Eggplant, Onion and Garlic Dip or Spread image

Saw this on FoodTV's Cooking Thin show. This was easy to make and tasty. It was voted a hit in my house. Serve it with crackers or pita bread. It can be made ahead of time.

Provided by Ducky

Categories     Spreads

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 small eggplant
1 onion
3 cloves garlic (increase or decrease to taste)
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon grated parmesan cheese
salt
black pepper, coarsely ground
1/4 cup cilantro, loosely packed roughly chopped

Steps:

  • Preheat oven to 400 degrees F.
  • Rub eggplant and onion with olive oil and place on a baking sheet.
  • Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
  • Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
  • Remove from oven and cool until able to handle.
  • Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
  • Cut the onion into quarters or large chunks and add to the food processor.
  • Add vinegar, lemon juice, parmesan, salt and pepper.
  • Pulse until it is of a dip or spread consistency.
  • Add cilantro and briefly pulse.
  • Taste and adjust the seasonings.
  • Refrigerate until ready to eat.

ROASTED GARLIC, ONION AND RED BELL PEPPER DIP



Roasted Garlic, Onion and Red Bell Pepper Dip image

Provided by Brad Avooske

Categories     Condiment/Spread     Food Processor     Garlic     Onion     Roast     Cocktail Party     Vegetarian     Buffet     Cream Cheese     Feta     Bell Pepper     Chill     Bon Appétit     California

Yield Makes 2 1/2 cups

Number Of Ingredients 9

1 garlic head, halved crosswise
1 medium onion, peeled, halved crosswise
4 tablespoons olive oil
1 red bell pepper
1 8-ounce package cream cheese
1/2 cup crumbled feta cheese
6 Kalamata olives or other brine-cured black olives, pitted
1 tablespoon drained capers
1 French-bread baguette, cut into 1/4-inch slices

Steps:

  • Preheat oven to 375°F. Place garlic and onion, cut side down, on small baking sheet. Brush with 2 tablespoons olive oil. Bake until onion is tender and garlic is golden and tender, turning over halfway through baking, about 30 minutes. Cool.
  • Char red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed pepper. Chop coarsely.
  • Squeeze garlic from skin. Cut each onion half into quarters. Place garlic, onion, red bell pepper and next 4 ingredients in processor and blend well. Transfer to small bowl. Cover and refrigerate until firm, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
  • Preheat broiler. Place baguette slices on baking sheet. Brush with remaining 2 tablespoons oil. Broil until golden brown, about 2 minutes. Stir dip and serve with toasted baguette slices.

CARAMELIZED ONION AND GARLIC DIP



Caramelized Onion and Garlic Dip image

Provided by Aaron McCargo Jr.

Time 30m

Yield 2 cups

Number Of Ingredients 13

1/4 cup olive oil
1 teaspoon fresh thyme leaves
1 shallot, peeled and chopped
2 cloves garlic, chopped
1 large Spanish onion
1 Vidalia onion, finely chopped
3 cipollini onions, finely chopped
1 medium red onion, finely chopped
Salt and freshly ground black pepper
1 cup fat-free Greek yogurt
1 cup reduced-fat cream cheese
3 scallions, chopped (about 1/2 cup)
1 bunch fresh chives, chopped (about 3 tablespoons)

Steps:

  • In a large saute pan over medium heat, add the olive oil. Add the thyme, shallots, garlic and all the varieties of onions. Saute, stirring constantly. (Onions absorb oil quickly, so add more if necessary.) Continue to cook until the vegetables are lightly browned, about 15 minutes. Remove from the heat and season with salt and pepper. Let cool slightly.
  • In a medium bowl, add the yogurt and cream cheese and stir together. Add in the onions, scallions and chives. Stir well to combine.

ROASTED GARLIC & ONION DIP



Roasted Garlic & Onion Dip image

I'm known for the variety of appetizers that I serve for any holiday gathering. I continually try to include new recipes, but this dip is always on the table. It takes a little more time to make than most onion dips, but I promise the savory results are worth it! -Kim Conover, Egg Harbor, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 1-1/2 cups.

Number Of Ingredients 10

2 large sweet onions, cut into four wedges
2 tablespoons honey
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon coarsely ground pepper
2 whole garlic bulbs
1 package (8 ounces) cream cheese, softened and cubed
1/2 teaspoon salt
Assorted fresh vegetables or crackers

Steps:

  • Preheat oven to 375°. Place onions in a greased 15x10x1-in. baking pan. In a small bowl, mix honey, 1 tablespoon oil, vinegar, mustard and pepper. Drizzle over onions; toss to coat. Roast 40-45 minutes or until golden brown, stirring occasionally., Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with remaining oil. Wrap in foil. Bake 30-45 minutes or until cloves are soft. Unwrap and cool 10 minutes. Squeeze garlic from skins., Transfer onions and pan drippings to a food processor; add garlic. Pulse until finely chopped. Add cream cheese and salt; pulse until blended. Transfer to a small bowl. Refrigerate until serving. Serve with vegetables.

Nutrition Facts :

ONION GARLIC DIP



Onion Garlic Dip image

Make and share this Onion Garlic Dip recipe from Food.com.

Provided by bobswagman

Categories     Sauces

Time 6m

Yield 5 , 5 serving(s)

Number Of Ingredients 8

1/4 small onion, grated
4 garlic cloves, mashed and minced
1 tablespoon olive oil
1 cup mayonnaise
1/4 cup sour cream
2 tablespoons of chopped parsley
1/4 teaspoon black pepper
1 dash salt

Steps:

  • Cook onion and garlic on medium heat for 1 minute in olive oil in a Saute pan. Add onion and garlic mixture to large bowl and add mayo, sour cream, parsley, pepper, and salt. Eat.

CARAMELIZED-ONION DIP WITH CILANTRO-GARLIC PITA CRISPS



Caramelized-Onion Dip with Cilantro-Garlic Pita Crisps image

Categories     Condiment/Spread     Garlic     Onion     Bake     Sauté     Cocktail Party     Vegetarian     Chill     Sour Cream     Cilantro     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

Dip
2 tablespoons vegetable oil
3 cups chopped sweet onions (such as Vidalia or Maui; about 2 medium)
1 1/2 teaspoons garam masala
1 8-ounce container crème fraîche or sour cream (1 cup)
Pita crisps
1/2 bunch fresh cilantro
1/4 cup extra-virgin olive oil
2 garlic cloves, crushed
6 pita breads
Chopped fresh chives

Steps:

  • For dip:
  • Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes. Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add garam masala; stir 1 minute. Transfer to small bowl and cool completely. Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. Do ahead Can be made 2 days ahead. Keep refrigerated.
  • For pita crisps:
  • Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.
  • Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. Do ahead Can be made 1 day ahead. Store airtight at room temperature. Sprinkle dip with chives; place on platter. Surround with pita crisps.

GARLIC AND ONION DIP



Garlic and Onion Dip image

Make and share this Garlic and Onion Dip recipe from Food.com.

Provided by Steve_G

Categories     < 15 Mins

Time 5m

Yield 2 cips, 12 serving(s)

Number Of Ingredients 9

1 cup sour cream
1 cup mayonnaise
1/4 cup sugar
2 tablespoons onion powder
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
2 tablespoons garlic powder
1 teaspoon paprika
salt

Steps:

  • Stir sourcream, mayo and sugar in a bowl.
  • Add remaining spices, stir till well combined.
  • Adjust seasoning to taste.

Nutrition Facts : Calories 63.1, Fat 3.8, SaturatedFat 2.2, Cholesterol 10, Sodium 17.4, Carbohydrate 7, Fiber 0.4, Sugar 5, Protein 0.8

WARM ONION GARLIC DIP



Warm Onion Garlic Dip image

Try this warm creamy dip that can be served with veggies or crackers. It's a delicious snack any time of year, but there's something about grilling it for an outdoor occasion that makes it extra special. -Zelda DeHoedt, Cedar Rapids, IA

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 5 cups.

Number Of Ingredients 12

1 medium leek (white portion only), halved and sliced
1 small red onion, chopped
1 small onion, chopped
3 garlic cloves, minced
3 packages (8 ounces each) cream cheese, softened
1-1/4 cups grated Parmesan cheese
3/4 cup mayonnaise
1 jar (2 ounces) diced pimientos, drained
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
Assorted fresh vegetables, crackers or toasted baguette slices

Steps:

  • Prepare campfire or grill for medium-low heat. Combine all ingredients in a large bowl. Spread mixture in the bottom of a 8-in. disposable foil square pan. Lightly cover with nonstick foil., Place pan on a grill grate over a campfire or on grill until lightly browned and bubbly, about 25 minutes. Serve with vegetables and crackers.

Nutrition Facts : Calories 201 calories, Fat 19g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 329mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

ROASTED GARLIC & ONION DIP RECIPE - (4.5/5)



Roasted Garlic & Onion Dip Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 12

NOTE:
1 large sweet onion (like Vidalia)
1 head of garlic
olive oil
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
1 tsp fresh lemon juice (optional)
Instead of the dried spices, use 2-3 tsp of Susie-Q Santa Maria Style seasoning.

Steps:

  • For the roasted garlic: Cut the top ⅓ off the head of garlic, exposing the cloves. Drizzle with olive oil and put in a foil packet. Bake at 350F 45 minutes (or until the cloves are nice and soft). Set aside, and allow to cool; then squeeze each clove to remove the deliciously roasted garlic. It's so sweet! Mash the cloves with a fork. Dice the onion. In a saute pan over medium heat add olive oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. For the dip: In a bowl, add the sour cream and mayonnaise. Add the roasted garlic, onion and seasonings. Taste, and adjust the seasonings to your own preference. NOTE: Originally, I sliced the onion very thin (rather than dicing them). I didn't like how the onion became one stringy clump at the end-- next time, I'd definitely dice the onions so they are more evenly distributed.

CARAMELIZED-ONION DIP WITH CILANTRO-GARLIC PITA CHIPS



Caramelized-Onion Dip with Cilantro-Garlic Pita Chips image

Categories     Bread     Garlic     Onion     Bake     Cilantro

Yield makes 8 servings

Number Of Ingredients 11

for dip
2 tablespoons vegetable oil
3 cups chopped sweet onions, such as Vidalia or Maui (about 2 medium)
1 1/2 teaspoons garam masala
1 (8-ounce) container crème fraîche or sour cream (1 cup)
Chopped fresh chives, for serving
for pita crisps
1/2 bunch fresh cilantro
1/4 cup extra-virgin olive oil
2 garlic cloves, crushed
6 pita breads

Steps:

  • make dip
  • Heat the oil in heavy large skillet over medium heat. Add the onions and sauté until slightly softened, about 5 minutes. Reduce the heat to medium low and cook until the onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes.
  • Add the garam masala; stir 1 minute. Transfer to a small bowl and cool completely. Mix in crème fraîche and season to taste with salt and pepper. Cover and refrigerate at least 2 hours.
  • make pita crisps and serve
  • Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine the oil and garlic in a heavy small saucepan; cook over medium heat until the oil begins to bubble around the garlic, about 5 minutes. Add the chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain the oil into a small bowl; discard the solids in the strainer.
  • Preheat the oven to 350°F. Cut each pita bread horizontally in half. Cut each round into 6 wedges. Place the pita wedges on 2 rimmed baking sheets; drizzle with the cilantro-garlic oil, and toss gently to coat. Arrange the pita wedges in a single layer; bake 5 minutes. Sprinkle with the chopped cilantro leaves and bake until the pita wedges are crisp and golden, about 5 minutes longer. Cool.
  • Sprinkle the dip with chives; place on a platter and surround with the pita crisps.
  • do ahead
  • The DIP can be made 2 days ahead. Keep refrigerated.
  • The PITA CHIPS can be made 1 day ahead. Store airtight at room temperature.

CARAMELIZED ONION AND GARLIC DIP



Caramelized Onion and Garlic Dip image

Enjoy this caramelized onion and garlic dip made using cream cheese and sour cream - the perfect fall appetizer!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 12

Number Of Ingredients 10

1 tablespoon olive oil
2 cups sliced onion (1 large)
4 cloves garlic, finely chopped
1 package (8 oz) cream cheese, softened
1 container (8 oz) sour cream
4 oz fontina cheese, shredded (1 cup)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh chives
Pita chips, if desired

Steps:

  • Heat oven to 350°F. Spray shallow 1-quart casserole or 9-inch glass pie plate with cooking spray.
  • In 12-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 15 minutes, stirring frequently, until very soft and light golden brown. Add garlic; cook 2 minutes, stirring frequently.
  • In large bowl, stir together cream cheese, sour cream, fontina cheese, onion mixture, salt and pepper. Spoon mixture into casserole.
  • Bake 25 minutes or until bubbly around edges. Sprinkle with chives. Serve dip warm with pita chips.

Nutrition Facts : Calories 150, Carbohydrate 3 g, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg

FRENCH ONION FRENCH DIP SAMMIES WITH ROASTED GARLIC AU JUS



French Onion French Dip Sammies With Roasted Garlic Au Jus image

I saw this recipe on the Rachael Ray show and it is delicious! It is a combination of French dip sammy and French onion dip. Be sure that the onions are well-carmelized, the sweetness is really worth the wait!

Provided by gavin_and_zanes_mom

Categories     One Dish Meal

Time 50m

Yield 4-6 Sandwiches, 4-6 serving(s)

Number Of Ingredients 10

1 head garlic
2 tablespoons extra virgin olive oil, divided
2 tablespoons butter
2 large onions, thinly sliced
1 bay leaf
1 teaspoon dried thyme
salt and black pepper
2 cups beef stock
1 1/2-2 lbs sliced deli roast beef or 1 1/2-2 lbs italian roast beef
4 -6 steak rolls

Steps:

  • Preheat oven to 400ºF.
  • Cut about a quarter of an inch off the top of the garlic head and place it onto a square of aluminum foil. Drizzle with about 1 tablespoon extra virgin olive oil and close the foil up around the garlic. Transfer to the oven and roast until golden brown and tender, about 40 minutes. Remove from the oven and let cool.
  • While the garlic is roasting, place a large skillet over medium heat with 1 turn of the pan of olive oil, about 1 tablespoon, and the butter. Add the onions, bay leaf and thyme to the pan and cook gently until the onions are well caramelized, about 30 minutes. Season with salt and pepper, and reserve.
  • When the garlic is cool enough to handle, place a medium pot over medium-high heat with the beef stock. Squeeze the roasted garlic cloves out onto a cutting board, mash it into a paste with your knife and whisk it into the warm beef stock.
  • To assemble the sammies, dip the roast beef slices into the roasted garlic jus. Divide the meat between the four rolls and top each with some of the caramelized onions. Serve with additional jus on the side for dipping.

Nutrition Facts : Calories 404.8, Fat 17.3, SaturatedFat 5.7, Cholesterol 42.1, Sodium 1438.3, Carbohydrate 43.7, Fiber 3, Sugar 4.3, Protein 18.9

CHEESE ONION AND GARLIC DIP



Cheese Onion and Garlic Dip image

Make and share this Cheese Onion and Garlic Dip recipe from Food.com.

Provided by Miss Diggy

Categories     Spreads

Time 50m

Yield 12-15 serving(s)

Number Of Ingredients 4

2 sweet onions, chopped
5 cloves garlic, minced
1 1/2 cups mayonnaise
1 1/2 cups cheddar cheese

Steps:

  • Mix all together, and bake at 375 for 45 minutes.

CHIPOTLE ONION DIP WITH GARLIC PITA CHIPS



Chipotle Onion Dip with Garlic Pita Chips image

Provided by Lora Zarubin

Categories     Condiment/Spread     Milk/Cream     Onion     Appetizer     Sauté     Fourth of July     Super Bowl     Vegetarian     Backyard BBQ     Cream Cheese     Poker/Game Night     Party     Sour Cream     Bon Appétit

Yield Makes about 4 1/2 cups

Number Of Ingredients 9

1/4 cup (1/2 stick) unsalted butter
1 teaspoon extra-virgin olive oil
2 large onions (about 1 1/3 pounds total), halved through root end, thinly sliced lengthwise
Fine sea salt
1 16-ounce container sour cream
1 8-ounce container crème fraîche*
1/2 cup fromage blanc or cream cheese
3/4 teaspoon ground chipotle chile powder**
Garlic Pita Chips

Steps:

  • Melt butter with olive oil in heavy large skillet over medium-high heat. Add onions; sprinkle lightly with sea salt and sauté until onions begin to turn golden brown, stirring frequently, about 15 minutes. Reduce heat to medium and continue to sauté until onions are deep golden brown, about 10 minutes longer. Remove from heat and cool onions to room temperature.
  • Combine onions, sour cream, crème fraîche*, fromage blanc, and chipotle chile powder in large bowl; mix until well blended. Season to taste with fine sea salt and freshly ground black pepper. Transfer to serving bowl. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
  • Serve with Garlic Pita Chips.
  • Available at most supermarkets and at specialty foods stores.
  • ** Available in the spice section of many supermarkets.

CARAMELIZED-ONION DIP WITH CILANTRO-GARLIC PITA CRISPS



Caramelized-Onion Dip with Cilantro-Garlic Pita Crisps image

Summer Entertaining for me is a blast!!!

Provided by Melanie Campbell

Categories     Other Appetizers

Number Of Ingredients 11

DIP
2 Tbsp vegetable oil
3 c chopped sweet onions (such as vidalia or maui; about 2 medium)
1 1/2 tsp garam masala
1 c crème fraîche or sour cream
PITA
1/2 bunch fresh cilantro
1/4 c extra-virgin olive oil
2 garlic cloves, crushed
chopped fresh chives
6 pita breads

Steps:

  • 1. DIP: Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes. Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add garam masala; stir 1 minute. Transfer to small bowl and cool completely. Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. DO AHEAD Can be made 2 days ahead. Keep refrigerated.
  • 2. PITA CRISPS: Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.
  • 3. PITA CRISPS CONTINUED: Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
  • 4. Sprinkle dip with chives; place on platter. Surround with pita crisps

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