Need a dip for the weekend game day get-together that doesn’t break the calorie bank? This garlic and onion dip is a real crowd pleaser — there won’t be any leftovers. Start by caramelizing two whole heads of garlic. Then, you toast some dehydrated onions and add them to flavorful seasonings: parsley, celery seeds, roasted scallions, and nutritional yeast. Blend it all up with some silken tofu and it's good to go!
Healthier Roast Garlic and Onion Dip [Vegan, Gluten-Free]
- 2 large heads of garlic
- 1 teaspoon extra virgin olive oil
- 3 large scallions, cleaned
- 1/2 cup dehydrated onion
- 1/2 teaspoon dried parsley
- 1/4 teaspoon celery seeds
- 1 tablespoon nutritional yeast, crumbled with your fingers
- 1 1/2 cups low-fat vegan sour cream, or mashed silken tofu
- Preheat oven to 375°F.
- Cut off top 1/2-inch of the garlic heads, revealing the cloves.
- Place them in a baking dish to fit, cover each head with 1/2 teaspoon of extra virgin olive oil.
- Cover with heavy foil, crimp tightly and bake until softened and caramelized, 50-60 minutes (may do up to three days in advance).
- Remove from oven to cool, then “squeeze” the cloves out into a bowl, discard the skins.
- To roast scallions, lay them on a parchment-lined sheet pan, rub with a scant amount of extra virgin olive oil, and sprinkle with a pinch of sea salt.
- Roast at 375°F until just colored around the edges, about 10 minutes. Cool, discard the root end and chop coarsely.
- In the meantime, toast the onion in a dry skillet over low — medium heat, shaking until they are lightly golden, about 2 minutes. Cool.
- In a medium-sized bowl, add the roasted garlic and roasted scallions.
- Take 2 tablespoons of toasted dry onions and crumble them with your fingers to break up a bit.
- Add the rest of the dried onions, parsley, celery seed and nutritional yeast.
- Mash all with a fork to combine. Add the vegan sour cream or silken tofu and blend well. Taste for salt.
- Cover and refrigerate for at least an hour. Serve and enjoy.
Will stay fresh for at least one week. Photo courtesy of its author, Karen Sheer.