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Ingredients
- 3 heads Garlic
- Olive Oil, For Drizzling
- 4 Tablespoons Butter, Salted (give Or Take)
- 3 Medium To Large Onions, Sliced
- 3/4 pounds Gouda, Shredded (choose A Softer Gouda For Easy Shredding And Melting), Plus Extra For Topping If Desired
- 1 block (8 Oz. Size) Light Cream Cheese, Room Temperature
Method
- For the roasted garlic: Preheat oven to 325 F. Cut a thin slice off the top of the garlic heads to expose the flesh.
- Remove excess skin.
- Place garlic on a sheet of foil and drizzle with olive oil.
- Fold foil over garlic to enclose it.
- Roast for approximately 45 minutes.
- Remove from oven and cool.
- Once cool, squeeze the flesh out of the skin.
- Discard skin and set the flesh aside.
- Increase the oven temperature to 350 F.
- For the caramelized onions: Melt half of the butter in a large skillet over medium heat.
- Add onions and stir occasionally over medium to low heat.
- Add a little butter from time to time, if needed.
- This will take anywhere from 30 minutes to 1 hour, depending on how low you cook the onions.
- For the dip: Put the cream cheese in a large bowl and add the the onions, garlic and shredded Gouda.
- Mix everything into the softened cream cheese.
- Add the mixture into a sprayed 9x9 or 9x13 baking dish.
- Sprinkle the top with additional Gouda.
- Cover with foil and bake at 350 F for 20 25 minutes.
- Remove the foil and turn on the broiler.
- Broil for an additional 5 minutes or until nicely browned.
- I absolutely obsess over ways to use roasted garlic and caramelized onions, so why not throw them together to make an awesome dip?
- This dip is loaded!
- Use less if you care to.
