Description
This Roasted Grape Caramelized Onion Dip combines the natural sweetness and depth of roasted grapes & caramelized onions with deep savory flavors in a creamy, snackable dip.
Ingredients
1 pound California table grapes Red, green, or black on or off the stem, approximately 2 1/2 cups
2 medium California yellow onions, about 3 cups thinly sliced
2 tablespoons California olive oil + more for serving
3 tablespoons California white wine vinegar
1/2 teaspoon fine sea salt
12 ounces sour cream
8 ounces cream cheese, softened
1/4 cup chives, finely chopped
2 tablespoons parsley, finely chopped
salt and pepper, to taste
Instructions
Prep: Trim the stem end of the onions, Lay the onion flat on its cut surface then slice it in half and peel away the skin. Then thinly slice the onions into 1/4" thick slices. A mandoline is a very helpful tool here. Finely chop the chives and parsley.
Roast the grapes and onions: Preheat the oven to 400°F. Add the grapes to one baking sheet and the onions to another. Drizzle both with olive oil and toss to coat. Sprinkle the onions with salt and toss to coat.
Roast for 20 minutes until the grapes are just starting to burst. Remove the grapes from the oven and set aside to cool. Lower the oven temperature to 375°F and continue to roast the onions for an additional 30-ish minutes, until they become deeply golden brown and fragrant. Remove from the oven, pour the vinegar over the caramelized onions and toss to coat.
Once the onions have cooled slightly, transfer to a cutting board and coarsely chop.
Mix: In a large bowl, mix the cream cheese and sour cream with a hand mixer or by hand if the cream cheese has softened enough. Blend until smooth. Then stir in the chopped onions, herbs, salt and pepper. Reserving a pinch of herbs to sprinkle on top for serving.
Top & Serve: Transfer the dip into a pretty serving bowl and give it a good swirl with the back of a spoon. Top with the roasted grapes, a sprinkle of herbs and a few cracks of pepper and a drizzle of olive oil. Serve with chips, toasty bread or crackers.
Notes
The grapes can roasted on the vine in a cluster or loosely on the sheet pan. It's all up to you and how you want to serve the dip. Personally, I love the look of the whole cluster but keep in mind that you'll want to set out forks for snackers to pluck the grapes from the vine and onto their plate when serving.
Roasted grapes are best served right away, but they can be kept in the refrigerator for up to 4 days.
Store the dip in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes