Roasted Onion & Parsley Dip




Yield 1 cup



  1. Cut your onion in half, then 1/2 - 1 inch strips.
  2. Lay them out on a parchment lined baking sheet.
  3. Bake for 30 minutes at 425 degrees F (with the sweet potatoes), you can flip midway through, but it's not vital. Just avoid letting them burn. You're looking for a deep brown color, that's the magical caramelization that makes this dip phenomenal.
  4. Remove from oven and let cool completely.
  5. Blend everything till desired consistency is reached, adjusting the seasonings as needed. I leave mine a little thicker and less blended. But you can make this as smooth as you want.
  6. Transfer dip to a air tight container and refrigerate at least 20-30 minutes before serving. It will thicken up as it cools. Overnight is best, the flavors come together more.


This will keep at least a week in an air-tight container. Optional additions:You can add some ketchup and/or a splash of pickle juice and this makes a killer "secret sauce" that is phenomenal on EVERYTHING! I love this for veggie burgers, sandwiches, wraps, salads and even more fries (wedges, zucchini & carrot fries)!

Recipe by The Plant Philosophy at