So simple to make, this sweet spread goes well with crostini.
Makes 1½ cups
6garlic cloves, peeled
2Vidalia (or Spanish) onions, quartered
2tablespoons extra virgin olive oil
¾teaspoon sea or kosher salt, divided
3tablespoons fresh parsley
¾teaspoon freshly ground black pepper
3tablespoons grated Parmesan
Calories 45 (54% from fat) • carb. 4g • pro. 1g • fat 3g
• sat. fat 1g • chol. 0mg • sod. 200mg • calc. 22mg • fiber 0g
Preheat oven to 450°F.
Toss garlic and onions in a large bowl with the oil, ¼ teaspoon of salt and the honey. Spread on a foil-lined baking sheet and roast for about 25 minutes, or until vegetables are medium browned, but not burn.
Insert the blade assembly in the prep bowl. Add the parsley and pulse about 5 to 6 times until chopped. Add the roasted vegetables and remaining ingredients. Pulse 2 to 3 times and then process until completely homogenous.
Adjust seasoning to taste.