Roasted Onion Dip

Roast the Onions

3 large onions, sliced thin
3-4 garlic cloves, minced
Olive oil


You can prepare the onions two ways:
Oven method: Preheat oven to 400 degrees; place the onions in a roasting pan and drizzled generous amount of olive oil on the onions. Roast the onions in the hot oven stirring every few minutes so they do not burn. The last 5 minutes add the minced garlic stirring well to coat with olive oil; take out of the oven and let the onions cool. Add to the prepared dip mixture.

Frying Pan method: Add the sliced onions to a heavy frying pan and saute the onions slowly until well carmelized and brown. The last few minutes add the minced garlic and stir well, taking care not to burn. Add to the prepared dip mixture. 

Prepare the Dip:

2 cups lebane (yogurt cream cheese) or use sour cream (at least 9% fat, in Israel use "Ski" or 6 cartons shemenit)
1 cup mayonnaise
1/2 cup Buttermilk or sweet yogurt


Add the lebane (or sour cream), mayonnaise, and buttermilk and stir to incorporate well.

Add these seasonings to cream mixture
1 tblsp McCormicks Steak Seasoning
1 tsp McCormicks Chicken Seasoning
1 tsp salt
1/2 tsp fresh ground pepper
2 tsps Worchestershire Sauce
Dash of hot sauce

Stir in:1-2 tblsp cider vinegar

To Make the Dip:

Whisk together the creamy mixture, seasonings and vinegar.
Add the roasted onions and garlic. Stir well to incorporate. Refrigerate before serving...if they will wait that long!