Recipe by Brynie Greisman

Onion-Garlic Dip

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

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!

Ingredients

Main ingredients

  • 4 medium onions

  • 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

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.

Prepare the Dip

Yields 2 cups

Onion-Garlic Dip

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Tobey Crandell
Tobey Crandell
1 year ago

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
Tobey Crandell
1 year ago

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

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Sarah
Sarah
6 years ago

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?

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Cnooymow{shman
Cnooymow{shman
Reply to  Sarah
6 years ago

Yup. Pulse till sliced.

Tzivia MacLeod
Tzivia MacLeod
Reply to  Sarah
1 year ago

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.

Bracha
Bracha
6 years ago

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?

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Cnooymow{shman
Cnooymow{shman
Reply to  Bracha
6 years ago

Hmmm. How long did you keep it in the oven.

C~ooymous
C~ooymous
Reply to  Cnooymow{shman
6 years ago

After an hour and half, it was still green so I left it in for longer.

Cnooymow{shman
Cnooymow{shman
Reply to  C~ooymous
6 years ago

Hmmm. I never experienced that. I am gonna ask my crew.

Tova
Tova
2 years ago

huge hit at our shabbos table!

Batsheva
Batsheva
5 years ago

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

Raquel
Raquel
Reply to  Batsheva
5 years ago

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

Tzippy
Tzippy
6 years ago

great! delicious on challah!