Roasted Onion Dip

• 1 whole Large Vidalia Onion
• 1 Tablespoon Olive Oil
• 1 whole Green Onion
• 3/4 cups Mayonnaise
• 3/4 cups Sour Cream
• 2 dashes Hot Sauce
• 2 pinches Freshly Ground Black Pepper

1. Preheat oven to 375.
2. Chop 1/3 of the raw Vidalia onion and set aside.
3. Place the remainder of the onion in tinfoil(skin removed), drizzle with olive oil, close loosely and roast until golden and soft but not burnt.
4. Time to cook varies on size of the onion.
5. Let it cool to room temperature.
6. After the roasted onion has been out of the oven and is cool, place on cutting board and chop.
7. Please do not add hot roasted onion to the mayo mixture.
8. Chop the green onion finely (save some for garnish if you like).
9. In a bowl, mix mayo and sour cream together.
10. Add both chopped Vidalia onion.
11. Add chopped green onion.
12. Add chopped roasted onion.
13. Add hot sauce.
14. Add S&P to taste.
15. I find it best to let it refrigerate over night for the flavors to blend.
16. Enjoy!

vidalia onion, olive oil, green onion, mayonnaise, sour cream, ground black pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-onion-dip/ (may not work)