Dual Dip Platter: Bruschetta & Creamy Roasted Garlic & Onion Dips
Dual Dip Platter: Bruschetta & Creamy Roasted Garlic & Onion Dips
Ingredients
For the Roasted Garlic & Onion
- 2 garlic heads, tops removed
- 1 sweet onion, medium, top and root removed, peeled
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Roasted Garlic & Onion Dip
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 cup Parmesan cheese, freshly grated
- 1 teaspoon olive oil, for garnish
For the Fresh Tomato & Herb Bruschetta Dip
- 1 1/2 pounds Roma tomatoes, finely diced
- 1/2 teaspoon salt, plus more to taste
- 1/4 cup olive oil, plus more for drizzling
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1/4 cup fresh basil, finely chopped
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 cup Parmesan cheese, freshly grated
- 2 tablespoons balsamic glaze, or to taste
For Serving
- 1 loaf baguette, sliced into 1/2-inch rounds
- 1 tablespoon olive oil, for brushing baguette
Instructions
- 1
Preheat oven to 400°F. Prepare the garlic and onion for roasting. For the garlic heads, slice off the top 1/4 inch to expose the cloves. Place each garlic head and the peeled sweet onion on a small piece of aluminum foil. Drizzle each with 1 tablespoon of olive oil, then sprinkle with 1/4 teaspoon each of salt and black pepper. Wrap the foil tightly around the garlic and onion to form packets.
⏱️ 5 min•🌡️ 400
- 2
Place the foil packets on a baking sheet and roast in the preheated oven for 45 to 60 minutes, or until the garlic cloves are very soft and golden brown, and the onion is tender and caramelized. Remove from oven and let cool slightly.
⏱️ 45 min•🌡️ 400
- 3
While the garlic and onion are roasting, prepare the Fresh Tomato & Herb Bruschetta Dip. In a medium mixing bowl, combine the finely diced Roma tomatoes, 1/2 teaspoon salt, 1/4 cup olive oil, 1/4 cup finely chopped fresh parsley, 2 tablespoons finely chopped fresh chives, 1/4 cup finely chopped fresh basil, 1/4 teaspoon red pepper flakes, and 1/4 cup freshly grated Parmesan cheese. Stir gently to combine all ingredients. Taste and adjust salt, red pepper flakes, or olive oil as needed. Set aside.
⏱️ 15 min
- 4
Once the roasted garlic and onion are cool enough to handle, carefully squeeze the softened garlic cloves from their skins into a small bowl. Add the roasted sweet onion to the same bowl. Using a fork, mash the garlic and onion together until a relatively smooth paste forms.
⏱️ 10 min
- 5
In a large mixing bowl, combine the 8 ounces softened cream cheese and 1 cup sour cream. Add the mashed roasted garlic and onion mixture, 2 tablespoons finely chopped fresh parsley, 1 tablespoon finely chopped fresh chives, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon red pepper flakes, and 1/4 cup freshly grated Parmesan cheese. Mix thoroughly until all ingredients are well combined and the dip is smooth and creamy. Taste and adjust seasonings as needed.
⏱️ 10 min
- 6
Preheat oven to 375°F for toasting the baguette. Arrange the sliced baguette rounds on a baking sheet. Lightly brush one side of each slice with 1 tablespoon of olive oil. Bake for 8 to 10 minutes, or until lightly golden and crisp. Alternatively, toast in a toaster oven.
⏱️ 10 min•🌡️ 375
- 7
Transfer the Fresh Tomato & Herb Bruschetta Dip to a serving bowl and drizzle with 2 tablespoons of balsamic glaze. Transfer the Creamy Roasted Garlic & Onion Dip to another serving bowl and swirl 1 teaspoon of olive oil on top, garnishing with a sprinkle of fresh herbs if desired. Serve both dips immediately with the toasted baguette slices.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dual Dip Platter: Bruschetta & Creamy Roasted Garlic & Onion Dips
Ingredients
For the Roasted Garlic & Onion
- 2 garlic heads, tops removed
- 1 sweet onion, medium, top and root removed, peeled
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Roasted Garlic & Onion Dip
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 cup Parmesan cheese, freshly grated
- 1 teaspoon olive oil, for garnish
For the Fresh Tomato & Herb Bruschetta Dip
- 1 1/2 pounds Roma tomatoes, finely diced
- 1/2 teaspoon salt, plus more to taste
- 1/4 cup olive oil, plus more for drizzling
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1/4 cup fresh basil, finely chopped
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 cup Parmesan cheese, freshly grated
- 2 tablespoons balsamic glaze, or to taste
For Serving
- 1 loaf baguette, sliced into 1/2-inch rounds
- 1 tablespoon olive oil, for brushing baguette
Instructions
- 1
Preheat oven to 400°F. Prepare the garlic and onion for roasting. For the garlic heads, slice off the top 1/4 inch to expose the cloves. Place each garlic head and the peeled sweet onion on a small piece of aluminum foil. Drizzle each with 1 tablespoon of olive oil, then sprinkle with 1/4 teaspoon each of salt and black pepper. Wrap the foil tightly around the garlic and onion to form packets.
⏱️ 5 min•🌡️ 400 - 2
Place the foil packets on a baking sheet and roast in the preheated oven for 45 to 60 minutes, or until the garlic cloves are very soft and golden brown, and the onion is tender and caramelized. Remove from oven and let cool slightly.
⏱️ 45 min•🌡️ 400 - 3
While the garlic and onion are roasting, prepare the Fresh Tomato & Herb Bruschetta Dip. In a medium mixing bowl, combine the finely diced Roma tomatoes, 1/2 teaspoon salt, 1/4 cup olive oil, 1/4 cup finely chopped fresh parsley, 2 tablespoons finely chopped fresh chives, 1/4 cup finely chopped fresh basil, 1/4 teaspoon red pepper flakes, and 1/4 cup freshly grated Parmesan cheese. Stir gently to combine all ingredients. Taste and adjust salt, red pepper flakes, or olive oil as needed. Set aside.
⏱️ 15 min - 4
Once the roasted garlic and onion are cool enough to handle, carefully squeeze the softened garlic cloves from their skins into a small bowl. Add the roasted sweet onion to the same bowl. Using a fork, mash the garlic and onion together until a relatively smooth paste forms.
⏱️ 10 min - 5
In a large mixing bowl, combine the 8 ounces softened cream cheese and 1 cup sour cream. Add the mashed roasted garlic and onion mixture, 2 tablespoons finely chopped fresh parsley, 1 tablespoon finely chopped fresh chives, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon red pepper flakes, and 1/4 cup freshly grated Parmesan cheese. Mix thoroughly until all ingredients are well combined and the dip is smooth and creamy. Taste and adjust seasonings as needed.
⏱️ 10 min - 6
Preheat oven to 375°F for toasting the baguette. Arrange the sliced baguette rounds on a baking sheet. Lightly brush one side of each slice with 1 tablespoon of olive oil. Bake for 8 to 10 minutes, or until lightly golden and crisp. Alternatively, toast in a toaster oven.
⏱️ 10 min•🌡️ 375 - 7
Transfer the Fresh Tomato & Herb Bruschetta Dip to a serving bowl and drizzle with 2 tablespoons of balsamic glaze. Transfer the Creamy Roasted Garlic & Onion Dip to another serving bowl and swirl 1 teaspoon of olive oil on top, garnishing with a sprinkle of fresh herbs if desired. Serve both dips immediately with the toasted baguette slices.
⏱️ 5 min