Roasted Sweet Onion Dip

• 2 large Vidalia or other sweet onions, peeled and quartered
• 1 tablespoon olive oil
• 1 teaspoon salt, divided
• 1 whole garlic head
• 1/3 cup reduced-fat sour cream
• 1/4 cup chopped fresh parsley
• 1 tablespoon fresh lemon juice

1. Preheat oven to 425u0b0.
2. Place onion in a large bowl; drizzle with oil. Sprinkle with 1/2 teaspoon salt; toss to coat. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap in foil. Place onion and foil-wrapped garlic on a baking sheet. Bake at 425u0b0 for 1 hour; cool 10 minutes. Chop onion. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
3. Combine onion, garlic, remaining 1/2 teaspoon salt, sour cream, parsley, and lemon juice in a large bowl. Cover and chill 1 hour.
4. Freshly squeezed lemon juice is ideal. Those lemon-shaped plastic bottles do contain real juice, but after it's reconstituted and mixed with preservatives, the taste is notably off, not fresh, a bit harsh and thin. It lasts for months but doesn't really add that divine fresh-lemon essence.

vidalia, olive oil, salt, garlic, sour cream, parsley, lemon juice

Taken from www.myrecipes.com/recipe/roasted-sweet-onion-dip-0 (may not work)