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Crudites with Roasted Onion Dip

Crudites with Roasted Onion Dip
YIELDS
2 servings
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Ingredients

4
small shallots
4
clove garlic
½
cup olive oil (125 mL)
¼
cup balsamic vinegar (50 mL)
¼
cup sour cream (50 mL)
¼
cup mayonnaise (50 mL)
1
Tbsp Dijon mustard (15 mL)
1
Juice of one lemon
¼
cup grated Parmesan cheese (50 mL)
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Directions

Step 1

Preheat oven to 350°F (180°C)

Step 2

In an ovenproof dish, roast shallots, garlic, oil, and balsamic vinegar for 30 minutes or until browned. Cool.

Step 3

In the bowl of a food processor, pulse roasted garlic and shallots and any remaining liquid together until smooth. Add sour cream, mayonnaise, Dijon mustard, lemon juice and grated Parmesan cheese. Process until smooth.

Step 4

Serve dip with your choice of raw or blanched vegetables, such as carrot and celery sticks, blanched asparagus, grape tomatoes, mushrooms and broccoli or cauliflower florets.

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My rating for Crudites with Roasted Onion Dip
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