DIY, Food, Recipes

Roasted Onion Dip

Roasted onion dip peaking out from a forest of veggies

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


  1. Preheat oven. Lightly coat onions in olive oil, then roast for 45 minutes or until soft.
  2. Remove onions from oven. Remove skins and cut off any remaining papery bits you may not want to eat.
  3. Blend in food processor with reconnaissance, sour cream, and remaining oil.
  4. Stir in scallions. Salt and pepper to taste.
  5. 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 pointsкак зарегистрировать сайт в яндекс каталоге

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