Onion-Garlic Dip

Brynie Greisman Brynie Greisman
4.5 (8 reviews)

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!

2h 6
Easy Vegetarian Gluten Free Low Carb Vegan Paleo Pescatarian No Refined Sugar Passover Parve

Directions

Prepare the Dip

  1. Preheat oven to 400°F (200°C).

  2. 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.

  3. 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.

Tips:

This doubles easily and freezes well. Keep in mind the proportions of 2 onions to 1 garlic. For a great serving idea, spread a piece of challah with avocado. Top with diced sun-dried tomatoes and onion-garlic dip. It’s amazing!

Notes:

In the recipe above, most of the oil is absorbed by the onions and garlic and it becomes more like a topping. If you prefer a more liquidy texture, keep all ingredients as is, but double the olive oil from 6 tablespoons to 12, or 3/4 cup.

Description:

Yields 2 cups

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What Cooks Are Saying

4.5 out of 5

8 global ratings

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8 Comments

Leah •

This came out really good, but two important notes are in order: 1. This was almost burnt after an hour. An hour and a half is definitely too long. 2. I doubled the oil because I wanted this for putting on top of challah. It was way too oily. Next time, I will stick with the original oil amount, and add if necessary.

Tobey Crandell •

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.

Tobey Crandell •

I made this dip and it came out completely burnt. Are you sure 400 is the correct temperature?

Tova •

huge hit at our shabbos table!

Batsheva •

Love it! This has become a family favorite on shabbos, and its so easy to prepare! Delicious mixed with chumus too.

Raquel Malul Kosher.com Team •
Reply to Batsheva

We are so happy to hear that you enjoy this recipe and that it has become a staple on your Shabbos table :)