Ingredients

The following ingredients have 12 Servings
  • 1 garlic bulb
  • 1 yellow onion (thinly sliced (~2 cups))
  • 1 large shallot (thinly sliced (~1/2 cup))
  • 2 teaspoons olive oil (additional for garlic drizzle)
  • 1 teaspoon balsamic vinegar
  • 1 ½ teaspoon fine sea salt (divided, to taste)
  • ¼ cup wine (vegetable stock, or water)
  • 1 cup sour cream
  • ½ cup mayonnaise
  • ¼ - ½ teaspoon white pepper (to taste)
  • ½ teaspoon onion powder
  • ⅛ teaspoon Worcestershire sauce (or more to taste, vegan if needed)

Instruction

  • Pre-heat oven to 400°F. Cut off the top of the garlic bulb to expose the cloves. Set in the middle of a large square of foil and drizzle with olive oil and a pinch of salt. Wrap the foil around the bulb. Roast in the oven for 20-25 minutes until cloves are tender. Set aside to let cool.
  • Meanwhile, heat olive oil over medium-low heat in a large skillet. Add onions and shallots. Stir in balsamic and about 1/2 teaspoon salt until coated. Cook for 30-45 minutes stirring occasionally as they caramelize. Time will depend on the type of pan and onion slice size.
  • Deglaze the pan with wine, stock, or water. Scrape the bottom of the pan as you add the liquid. Continue to cook for 15-20 minutes until onions are a deep golden brown and caramelized. Remove from heat and cool slightly. Using kitchen shears or a knife, chop onions into the desired size for the dip.
  • Squeeze the garlic bulb to remove the cloves; chop the cloves finely to add to the dip.
  • In a large bowl, mix sour cream, mayonnaise, 1 teaspoon of salt (or to taste), white pepper, onion powder, Worcestershire sauce, onions, and garlic. Be sure to taste test and adjust salt or Worcheshire sauce as needed.
  • Top with chives and/or chopped parsley as desired. Serve with potato chips or veggie slices and enjoy!