Description
This Roasted Grape Onion Dip combines the sweetness of caramelized onions and roasted grapes with creamy sour cream and cream cheese, enhanced with fresh herbs. It’s a sophisticated, flavorful dip perfect for entertaining or casual snacking.
Ingredients
Produce
- 1 pound California table grapes (red, green, or black, about 2 1/2 cups)
- 2 medium California yellow onions (about 3 cups thinly sliced)
- 1/4 cup chives, finely chopped
- 2 tablespoons parsley, finely chopped
Pantry
- 2 tablespoons California olive oil + more for serving
- 3 tablespoons California white wine vinegar
- 1/2 teaspoon fine sea salt
- Salt and pepper, to taste
Dairy
- 12 ounces sour cream
- 8 ounces cream cheese, softened
Instructions
- Prep: Trim the stem ends of the onions, slice each onion in half, peel, then thinly slice into 1/4-inch thick slices. Finely chop the chives and parsley. A mandoline slicer can help achieve uniform onion slices.
- Roast the grapes and onions: Preheat the oven to 400°F. Place grapes on one baking sheet and onions on another. Drizzle both with olive oil and toss to coat evenly. Sprinkle the onions with the sea salt and toss again.
- Roast grapes: Roast the grapes for 20 minutes until they just start to burst. Remove and allow to cool while continuing with the onions.
- Roast onions: Reduce the oven temperature to 375°F and roast the onions for about 30 minutes until deeply golden brown and fragrant. When done, remove from the oven and drizzle white wine vinegar over the onions. Toss to coat evenly.
- Chop onions: Let the onions cool slightly, then transfer to a cutting board and coarsely chop them.
- Mix dip base: In a large bowl, blend the softened cream cheese and sour cream until smooth using a hand mixer or by hand if cream cheese is soft enough.
- Combine: Fold in the coarsely chopped roasted onions, chopped herbs, and season with salt and pepper to taste. Reserve some herbs for garnish.
- Assemble and serve: Transfer the dip to a serving bowl, swirl the surface with the back of a spoon, top with roasted grapes, a sprinkle of reserved herbs, freshly cracked pepper, and a drizzle of olive oil. Serve immediately with chips, toasted bread, or crackers.
Notes
- Use a mandoline for evenly sliced onions to ensure uniform roasting.
- Roasting grapes intensifies their natural sweetness and adds complexity.
- Make sure cream cheese is softened for smooth blending.
- This dip can be prepared a few hours ahead and refrigerated; bring to room temperature before serving.
- Serve with your favorite crackers, toasted baguette slices, or vegetable chips for variety.
