Youvegottalovegarlicandoniondip Recipes

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

Ingredients

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.

CREAMY ONION GARLIC DIP

Creamy Onion Garlic Dip image

A deliciously cool, creamy & nut-free vegan Onion Garlic Dip. Full of sweet roasted garlic & caramelized onion flavour & perfect for your next party!

Provided by Melanie McDonald

Categories Appetizer Dip

Time 35m

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 whole head garlic (, not individual cloves, the whole thing)
300g \| 2 heaping cups onion (, peeled, cut in half then sliced finely)
2 teaspoons sugar (, optional )
349g \| 12.3 oz silken tofu
1 tablespoon nutritional yeast
2 teaspoons white miso paste (, optional - can be omitted but if you have some it's worth using it)
1 tablespoon white wine vinegar (, or lemon juice)
½ teaspoon salt (, plus a little more to taste if necessary)
1 teaspoon dried thyme (, you can use fresh instead if you have it and feel free to add more if you want a stronger type flavour)
60mls \| ¼ cup plant-based milk (, you might not need it all)

Steps:

Preheat oven to 400°F.
Keep the garlic head all in once piece and slice about ¼ inch straight off the top of the whole garlic head exposing the inside of the cloves inside.
Take a square of tin foil and put the garlic head cut side down in the middle of the foil and wrap it tightly.
Bake in the oven for around 40 minutes. After this time check it. It should be really soft if you give it a squeeze. Give it another 5 minutes or so if it's not. Once completely soft remove from the oven and allow to cool in the foil.
While the garlic is roasting, heat a sauté pan over a medium low heat with the olive oil (or a few tablespoons of water). Once hot add the sliced onion. Cook slowly for around 30 minutes, stirring frequently. If you use water you will need to add a few drops more here and there to stop the onions sticking.
Once the onion is really soft and starting to go golden, add the sugar (optional but recommended for a more caramelized result) and stir well then continue to cook for another 5 minutes or so until a deep golden brown then remove from the heat and set aside.
Add the tofu, nutritional yeast, white miso, vinegar and salt to a blender.
Take the roasted garlic head and gently squeeze the garlic out of the papery skins and into the blender along with half of the onion and a few drops of the milk.
Blend until completely smooth. Check the consistency and add a little more milk if you prefer a slightly thinner dip. I used a full ¼ cup but you might prefer less.
Add the thyme and the rest of the onion and stir to distribute. If you prefer it completely smooth you can blend all the onion up into it. I like having some of the golden strands through mine for texture.
Spoon into a serving dish.
Optional : Garnish with more caramelized onion or some fresh thyme leaves.

Nutrition Facts : ServingSize 53 g (around ¼ cup), Calories 53 kcal, Carbohydrate 6 g, Protein 3 g, Fat 2 g, Sodium 59 mg, Fiber 1 g, Sugar 2.8 g

SPICY CILANTRO-YOGURT DIP

Spicy Cilantro-Yogurt Dip image

This green dip is tangy and spicy and great with grilled flat bread or cut-up vegetables for dipping.

Provided by Food Network Kitchen

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups packed fresh cilantro leaves, plus more for garnish
3/4 teaspoon ground cardamom
3/4 teaspoon ground cumin
1 garlic clove
1 jalapeno pepper (seeds removed for less heat)
Juice 1 small lemon
1 1/2 cups Greek yogurt
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (optional)
For Serving: Grilled flatbread and/or cut-up vegetables

Steps:

Put the cilantro, cardamom, cumin, garlic, jalapeno and lemon juice in a blender and puree until smooth. Transfer the mixture to a medium bowl, stir in the yogurt and season with salt and pepper.
Spoon the dip into a serving bowl and drizzle with the olive oil if using. Garnish with cilantro. Serve with grilled flatbread and/or cut-up vegetables for dipping.
Copyright 2016 Television Food Network, G.P. All rights reserved.

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