How to make it

  • Lay each of the onion halves, cut sides down, on a 16-inch square of aluminum foil. Nestle the garlic cloves between the onions. Drizzle a couple tablespoons of oil over the onions and garlic. Fold up the sides of the foil and seal the packet. Place the packet over direct medium heat, with the lid closed, until a knife inserted through the foil slides easily in and out of the onions, 20 to 30 minutes, turning the package once or twice. Carefully remove the package from the grill with tongs and let cool to room temperature.
  • Open the packet and remove and discard the skins and hard stem ends from the onions and garlic. Place the roasted onions and garlic in the bowl of a food processor fitted with a metal blade. Pulse until almost puréed. Add all the remaining dip ingredients and process until quite smooth. Adjust the seasonings, if desired.
  • Lightly brush the pita on both sides with oil. Working in batches of 3 or 4 pitas at a time, grill them over direct medium heat until crisp and toasted, 2 to 4 minutes, turning frequently. Cut each pita into wedges. Serve with the dip.

Reviews & Comments 2

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  • cyns33 10 years ago
    This sounds so good, I wish I had everything in the house to make it now!!!
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    " It was excellent "
    ttaaccoo ate it and said...
    Sounds delish and healthy!! thank you! I just love the creaminess of baked garlic heads. 5555555555555555555555
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