Roasted Garlic & Caramelized Onion Dip

Should be A.K.A. Dragon breath dip.  Seriously addictive though.  A garlic and onion lover’s dream.  A lactose intolerant’s nightmare.  I suggest serving this with vehicles that are more on the little salty side to offset the sweetness of the onions and garlic that are in the dip.   Chips & bagel chips are pictured here.  Raw veggies would be good too…


Start by roasting a head of garlic.  Cut off the top, drizzle with a little oil, wrap with foil, and bake for 35 minutes at 400 degrees.  Take it out, unwrap it and let it cool.  Something magical happens when garlic is roasted.  It becomes mild and sweet.


Cooked sliced onions on low heat with some butter and oil until dark and caramelized.  This takes 45 minutes to an hour.   Leave them alone.  Stirring only once in a while.   Don’t leave them alone by leaving the kitchen or making a phone call and forgetting your cooking onions on the stove….Just sayin.  




 When they start to get sticky, add some worcestershire sauce and salt.


When they are done, I take them off the heat and set them aside to cool.  These always remind me of In & Out Burger.  Why, Colorado, can’t you have In & Out Burger??


Add room temperature cream cheese, sour cream, and mayo to a bowl and mix.


Squeeze out the cloves of garlic.


Mash them with a fork.


Add garlic and mix together.


Add onions and dip mixture to a food processor and blitz until creamy.  Season with salt and pepper.




A bitch slap of flavor to the face.  In the face!

Roasted Garlic & Carmelized Onion Dip
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  1. 1 white onion
  2. 1 garlic bulb
  3. 4 oz room temperature cream cheese
  4. 1/2 C mayo
  5. 1/2 C sour cream
  6. 2 T Worcestershire Sauce
  7. salt and pepper
  8. 1 T unsalted butter
  9. 1 T vegetable oil + a smidgen more for drizzling over garlic.
  1. Preheat oven to 400 degrees.
  2. Cut the top off of the garlic bulb, drizzle with a little bit of oil, wrap in foil.
  3. Roast garlic for 35 minutes.
  4. Add 1 T unsalted butter and 1 T vegetable oil to a medium sized skillet and turn heat on low.
  5. Meanwhile, chop a white onion and add it to a skillet.
  6. Do not stir for at least 10-15 minutes.
  7. After about 30 minutes, onions should be light golden. Season with a pinch of salt.
  8. When onions start to get sticky, add 1 T worcestershire sauce to the pan and stir well.
  9. When onions are dark and caramelized, set a side to cool.
  10. In a bowl, mix together cream cheese, sour cream and mayo.
  11. Squeeze out garlic cloves, smash with a fork, and add it to the mixture.
  12. Stir and add this and onions to food processor.
  13. Blend until well combined. Add salt and pepper to taste.
  14. Serve immediately or cover and refrigerate until needed.
  1. This dip firms up when refrigerated. If not going to serve right away, refrigerate and take out of fridge 30 minutes to soften up.
  2. ***Speaking of firm-ness, this would make an awesome bagel shmear.
Smell Good Kitchen


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