Roasted Garlic-Onion Dip | Josh Pan




About: Hi! I'm Josh Pan, just a typical college student in California. I go to school at UCSD, which is close to home, so I return home often. I like to cook and bake over the weekends, and I'm hoping to find some ...

When you're throwing a big party, whether it's a birthday party, a superbowl party, or simply a gathering of friends, it's always nice to have some "nibbles" and snacks to cover up those bare spaces on your coffee table or counter-tops. This recipe is the perfect solution to your problems. Not only is it extremely simple to make, the roasted garlic and onions also pack a powerful, unforgettable flavor. This recipe is so delicious that it'll make you wonder how something so simple could be so delicious.

If you like this, don't forget to check out my YouTube Channel (@joshpancooking) where I have video tutorials of all my recipe. Of course, don't forget to like and share my videos, and subscribe to my channel. It means the world to me [:

Step 1: Collect Your Ingredients

For this recipe, you will need...

  • 1 whole Garlic
  • 1/2 an Onion (preferably yellow)
  • Drizzle of Olive Oil
  • 2 tsp Ground Black Pepper
  • 2 tsp Sea Salt
  • 1/3 cup Mayonnaise
  • 1 bar Cream Cheese (8 oz)

Step 2: Roast the Garlic and Onion

Peel your garlic. This could take a long time, so here are a few tips and tricks...

  • To separate your cloves, stick your garlic in a jar, and "shake it off."
  • To peel your cloves, first cut off the butt ends. Then, make slices lengthwise down the centers of the cloves to split each clove into two symmetrical pieces. This makes your cloves easier to peel.
  • If you don't want to deal with peeling garlic, simply buy a pre-peeled bag. One garlic is about 1/2 cup of whole cloves.

Cut your onion half into thin slivers (lengthwise slices). Put both your garlic and onion into a bowl, drizzle with olive oil, and mix to coat your garlic and onion with the oil. Then, pour the contents out onto a baking sheet, spread out the contents, and roast in a preheated oven at 300 degrees Fahrenheit for 40 minutes. About every 5-10 minutes, pull out your pan and, using a spatula, mix around the contents to make sure nothing burns and everything gets and even heating. When your garlic and onions are done, they should be slightly browned (faint caramel color). Drain out extra oil if necessary, and allow to cool.

Step 3: Mix Your Dip Together

Using a food chopper, food processor, blender, or mortar and pestle, grind your onions and garlic along with your salt and pepper into a paste (it's okay to have chunks). Add your mayonnaise in and continue mixing (if you're using a mortar and pestle, transfer to a bowl and mix in the bowl). Then, take your bar of cream cheese and cut into small cubes. Once your mayonnaise is well mixed with your paste, add in the cream cheese a few cubes at a time, and mix until smooth.

Step 4: Enjoy!

Allow your dip to chill in a refrigerator for at least 30 minutes. Serve with your favorite chips (Ruffles are the best!). And, you're done! Surprise your friends with this incredible dip!

If this video/Instructable was helpful, please <3 it, and subscribe. Also, find me on Facebook, Twitter, Tumblr, Instagram, and YouTube @joshpancooking. The greatest gift to me would be if everyone subscribed to my YouTube Channel. Well, thanks for your time, and I shall see you all soon. Goodbye!

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    22 Discussions


    4 years ago

    Place your garlic cloves in a metal bowl and cover with another metal bowl, shake vigorously and voilà: whole, "naked" garlic.

    1 reply

    You can try replacing the cream cheese with sour cream, but you can't omit it, otherwise there would be no base ingredient for your dip.


    4 years ago

    a tip I picked up from the Food Channel: How to peel a clove of garlic. Cut off the end of the clove that was attached to the main pod. place the clove on a cutting board, then holding the handle of a chef's knife, rest the broad side of the blade on top of the clove. the tip of the blade should be resting on the cutting board and the clove should be about half to two thirds of the way up the blade and roughly in the middle (width wise). Using your other hand, make a fist, and lightly yet firmly hit the top of the blade with the bottom of your fist. (note: Hulk-smash is not necessary here) if done right, the clove will be slightly crushed and the skin will fall right off.

    1 reply

    Yes, that is definitely a way to do it! My mother taught my this trick back in high school when I did a health food project. However, for this recipe, I opted to roast the garlics whole (or halved) as to not burn them in the oven. But, if you are extra careful to only smash your garlic cloves a little bit, they should stay, in general, as one piece, so this trick does work well as long as you don't mash your cloves to bits. Thanks for tip!


    4 years ago on Introduction

    Keep the "extra" oil especially if you used Olive oil ... Enhances the flavour of anything you use it in!

    1 reply

    4 years ago on Introduction

    Mouth watering, drooling on keyboard.

    That's the mark of an excellent food instructable, right there! : )

    1 reply