Tuesday, June 3, 2014

Vidalia Onion Dip or Spread

Recipe Author: Simmie Sinow

4 large sweet vidalia onions, quartered lengthwise
12 large garlic cloves, peeled
1 Tbsp extra virgin olive oil
1 Tbsp replacement for honey (I use coconut aminos)
Salt and ground pepper to taste
2 Tbsp chopped chives, plus more for garnish

Position a rack in the top third of the oven and preheat the oven to 350.  Lightly oil a 13 x 9 inch baking dish.

Toss the onions and garlic together in the baking dish. Whish the oil and agave nectar in a small bowl; drizzle over the onions and garlic and toss to coat.  Season with salt and pepper.

Bake, stirring occasionally, until the onions are golden brown and tender -- about 40 minutes.

Let cool completely.

Puree the onions and garlic in a blender or food processor.  Add the chives and pulse to mix.  Transfer to a small bowl.  Cover tightly and refrigerate until chilled, at least 2 hours.

Transfer to a serving bowl and sprinkle with chives.  Serve chilled.

This is perfect for spreading onto celery or dipping your vegetables into!

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