Greetings from the asylum

If it’s March Madness, then I’m planning to feed the inmates well. When the ACC Tournament starts tomorrow, the odd sausage ball will be thrown here, the occasional adult beverage will be consumed there. But the occasion just screams for dip.

A friend, who is as nutty as I am, hosted a lunch-game viewing a couple of years ago. In an excess of patriotism, she tried to create a Carolina Blue onion dip. It was….um…interesting. It tasted like the usual onion dip, but it’s amazing how the color changes one’s perception of one’s food.

I like a good onion dip, and I’ve been trying to avoid the guilty salt-lick pleasure of the onion soup variety. I came up with this recipe for my new book, “Buttermilk: A Savor the South Cookbook,” published by the University of North Carolina Press. Just keep away the food coloring.

Roasted Sweet Onion and Garlic Dip

1 sweet onion, such as Vidalia

1 head garlic

Olive oil

1 teaspoon chopped fresh dill

1/2 teaspoon dried thyme

3/4 cup buttermilk

2 tablespoons sour cream

3/4 teaspoon salt

3/4 teaspoon black pepper

1/4 teaspoon ground mustard

Preheat the oven to 425 degrees. Lay out 2 doubled pieces of aluminum foil. Place the onion in one piece and the garlic in the other and drizzle both with a little olive oil. Wrap each one tightly, place them on a baking sheet, and roast for 45 minutes to 1 hour. The onion may take slightly longer to roast than the garlic. Remove each from the foil and let cool to room temperature or wrap tightly and refrigerate for up to 2 days.

Remove the outer skin from the roasted onion and place the onion in a blender. Press the roasted garlic cloves out of their skins and add them to the blender. Add the dill, thyme, buttermilk, sour cream, salt, pepper and ground mustard. Puree until smooth. Cover and refrigerate.

Makes about 1 1/2 cups.


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