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Roasted Onion and Garlic Dip

Roasted Onion Garlic Dip

Makes approx 3 cups

1 whole head garlic
4 brown onions, diced
2 Tablespoons olive oil
1 cup sour cream
250g cream cheese
1 Tablespoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon finely ground white pepper

1. Preheat oven to 120C (100 fan forced).
2. Slice the top off the head of garlic and place on an oven tray with diced onions. Drizzle the lot with olive oil and roast in the oven for 1 3/4 hours, stirring the onions every 20 minutes or so. Remove the garlic after 45 minutes or when the flesh is very soft. Set aside to cool. Keep cooking the onions until they are soft, deeply golden and fragrant. If any of the pieces on the edges have hardened or gone black, discard them. Set aside to cool.
3. Squeeze the flesh out of the cloves of garlic. It should come out easily. In a bowl, combine the sour cream, cream cheese, balsamic vinegar, salt, pepper, garlic flesh and cooled onions. Mix well.

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