The invitation for this past weekend’s BBQ has been sitting in my inbox for a week, striking fear into my calorie-phobic heart. How to enjoy delicious pork BBQ, coleslaw, and baked beans while not going disastrously off plan? The answer is simpler than you’d think: bring a vegetable platter. This roasted onion dip was a hit, and it’s insanely easy: roast some onions; blend w/ mayonnaise, sour cream, and salt; add scallions; pepper to taste.
Roasted Onion Dip
I use red onions for this recipe, but sweet onions would also work. You could also lower the calories and fat in the recipe by using low-fat mayo and sour cream, but since I can’t find those here, full-fat it is.
- 4 medium onions
- 2T olive oil
- 2T mayonnaise
- 2T sour cream
- 3-4 chopped scallions (green onions, use both green and white bits)
- 1t salt
- red pepper flakes to taste
- Preheat oven. Lightly coat onions in olive oil, then roast for 45 minutes or until soft.
- Remove onions from oven. Remove skins and cut off any remaining papery bits you may not want to eat.
- Blend in food processor with reconnaissance, sour cream, and remaining oil.
- Stir in scallions. Salt and pepper to taste.
- Refrigerate for at least 4 hours before serving.
Makes 2 cups (8 servings of 1/4c each).
Calories: 77 | Carbs: 7g | Fat: 5.4g | Protein: 0.7g | Fiber: 0.9g | Weight Watchers points: 2 points