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Healthy Roasted Garlic and Onion Dip

Dip Into This!  A Updated, Healthy Roast Garlic and Onion Dip

Need a dip for the weekend game-day get together that doesn’t break the calorie bank?
A real crowd pleaser  – there won’t be any leftovers! This is a REDUX recipe – a healthier version of Lipton Soup Mix Dip
Roasted Heads of Garlic and Toasted Onion create a fabulous Healthy Dip!
Roasted Heads of Garlic and Toasted Onion create a fabulous Healthy Dip!

Roasted Heads of Garlic and Toasted Onion create a fabulous Healthy Dip!

Ingredients

2 large heads of garlic

1 teaspoon extra virgin olive oil

3 large scallions, cleaned

½ cup dehydrated onion, organic

½ teaspoon organic dried parsley

¼ teaspoon organic celery seeds

1 tablespoon nutritional yeast, crumbled with your fingers

1 ½ cups organic low-fat sour cream, or mashed silken tofu

Instructions

1

Preheat oven to 375 degrees.
Cut off top 1/2 inch of the garlic heads, revealing the cloves.
Place them in a baking dish to fit, cover each head with 1/2 teaspoon of extra virgin olive oil.
Cover with heavy foil, crimp tightly and bake until softened and caramelized, 50 – 60 minutes (may do up to 3 days in advance.)
Remove from oven to cool, then “squeeze” the cloves out into a bowl, discard the skins.

2

To roast scallions: Lay them on a parchment lined sheet pan, rub with a scant amount of extra virgin olive oil, and sprinkle with a pinch of sea salt.
Roast at 375 degrees until just colored around the edges, about 10 minutes. Cool, discard the root end and chop coarsely.

3

In the meantime, toast the onion in a dry skillet over low – medium heat, shaking until they are lightly golden, about 2 minutes. Cool.

4

To assemble the dip:
In a medium sized bowl, add the roasted garlic and roasted scallions.
Take 2 T. of toasted dry onions and crumble them with your fingers to break up a bit.
Add the rest of the dried onions, parsley, celery seed and nutritional yeast.
Mash all the a fork to combine. Add the sour cream or silken tofu and blend well.
Taste for salt.

5

Cover and refrigerate for at least an hour.
Serve and enjoy.
Well stay fresh for at least one week.

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