The keys to this recipe are cooking your onions low and slow and roasting a whole head of garlic to bring out their natural sweetness. In addition to piquant blue cheese crumbles, we've amped up the flavor with two specialty salts—Blue Cheese and Toasted Onion—from Salt & Olive, a shop in Harvard Square. The specialty salts add even more savory depth to the dip; if you omit them, just add kosher or sea salt to taste.
- 1 head of garlic
- 1 medium yellow onion, diced
- 3 tablespoons olive oil
- 1 cup sour cream
- 1 cup plain Greek yogurt
- 1/2 teaspoon Blue Cheese Sea Salt
- 1/2 teaspoon Toasted Onion Sea Salt
- 1/2 cup crumbled or chopped blue cheese
1. Remove the outer papers from the head of garlic. Add two tablespoons olive oil and ¼ teaspoon Toasted Onion Sea Salt to the head of garlic and massage thoroughly. Place the garlic on a large piece of aluminum foil on top of a baking sheet. Fold the foil over and crimp the edges to create a packet with the garlic inside. Bake in a 400 degree oven for approximately 40-50 minutes, or until soft.
2. Add 1 tablespoon olive oil to a heavy-bottomed skillet and turn heat to medium. Once the oil starts to shimmer, add the onion and reduce heat to low. Cook stirring occasionally until golden and soft, approximately 20–25 minutes.
3. Add the yogurt and sour cream to a large bowl. Once the onion is done, add it along with any remaining oil to the yogurt mixture and stir well. When the garlic is done, remove from the oven and squeeze the cloves out of the paper shells. Transfer the garlic cloves to a separate small bowl. Use a fork to mash the garlic into a paste, then add to the yogurt mixture. Stir well.
4. Add ½ teaspoon of Blue Cheese Sea Salt and ¼ teaspoon of Toasted Onion Sea Salt to the yogurt mixture. Stir well.
5. Add ¾ cup blue cheese to the yogurt mixture and stir well to incorporate.
Use this as a spread on sandwiches, or as a dip for vegetables.