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Parve
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours
Diets
I first tasted this dip at my sister Esther’s house, and I was hooked. When it’s in the oven, the heavenly aroma permeates the house, and often family members sneak a little here and there before the allotted time is up. I love that you can freeze it in small containers for later use. There are two options — one is a challah dip and one is more of a spread or topping. Your choice!
4 medium onions
2 heads garlic
1 and 1/2 teaspoons kosher salt, or to taste
2 cubes Dorot Gardens Frozen Parsley or 1 teaspoon dried parsley flakes
1 teaspoon paprika
pinch of cayenne pepper
6 tablespoons Bartenura Olive Oil
an additional cube of Dorot Gardens Frozen Parsley or 1/2 teaspoon dried (optional)
Preheat oven to 400°F (200°C).
Peel onions and garlic and slice in the food processor. Transfer to a 9- x 13-inch (20- x 30-cm) baking pan. Add seasonings and olive oil and mix together very well. Bake uncovered for an hour and a half until deeply brown, stirring every 20 minutes to ensure even baking. Add optional additional parsley 10 minutes before the end of baking, for more herb overtones. Cool and refrigerate.
I recommend taking out of the fridge about an hour before serving and/or warming a little on top of a pot or slow cooker.
Yields 2 cups
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To amend my previous comment. Piling the onions and garlic into a heap instead of spreading them around the baking sheet, as well as reducing the cooking time to 50 minutes, resulted in a perfect result. Just a tiny bit of charring around the edges.
I made this dip and it came out completely burnt. Are you sure 400 is the correct temperature?
Onion Garlic Dip I’m a little confused what it means to slice the onion and garlic in food processor? Do you mean pulse with the s blade a few times?
Yup. Pulse till sliced.
She doesn’t mean sliced. Pulsing will _chop_ the onion and garlic finely. That’s not the same as slicing, but that’s the intention. Made this 2 weeks ago and it was yummy. And I know this is an old comment, I just thought I ought to mention this.
Onions I made this dip and it was well received all around, i was just wondering how come some of the onions turned green in the oven? How can I avoid that the next time I make it?
Hmmm. How long did you keep it in the oven.
After an hour and half, it was still green so I left it in for longer.
Hmmm. I never experienced that. I am gonna ask my crew.
huge hit at our shabbos table!
Love it! This has become a family favorite on shabbos, and its so easy to prepare! Delicious mixed with chumus too.
We are so happy to hear that you enjoy this recipe and that it has become a staple on your Shabbos table 🙂
great! delicious on challah!