Roasted Sweet Onion Dip

Description
Roasted Sweet Onion Dip from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, licensed in the public domain
 * Cook Time: About 20 minutes
 * Serves: 8

Ingredients

 * 2 large sweet onions (Vidalia or Walla Walla), peeled and quartered
 * 1 tablespoon olive oil
 * 1 teaspoon salt, divided
 * 1 whole garlic head
 * ⅓ cup nonfat sour cream
 * ¼ cup fresh cilantro, packed
 * 1 tablespoon fresh lemon juice

Directions

 * 1) Preheat oven to 425 °F.
 * 2) Place onion in a medium bowl and drizzle with olive oil then sprinkle with ½ teaspoon of the salt. Toss to coat.
 * 3) Remove white paper skin from garlic head but do not peel or separate cloves. Wrap and seal garlic head in foil.
 * 4) Place onion and garlic on a baking sheet and bake for 1 hour. Remove from oven and let cool for 10 minutes. Chop onion and place in a medium bowl. Separate garlic cloves and squeeze out pulp then discard skins.
 * 5) Add ½ teaspoon of salt, sour cream, cilantro and lemon juice to onion mixture and mix well. Cover and chill for 1 hour.
 * 6) Serve with fresh vegetable sticks or pita chips. Reserve the remaining vegetable-based dip in the refrigerator.

Nutritional Information
Servings: 3 teaspoons

Preparation Time: 15 minutes

Cooking Time: 1 hour