For the Dip:

4 medium onions (total about 600g)
1 large or 2 small heads of garlic
1T olive oil
100g Angel Food cream cheese
¼ cup coconut yoghurt
Large pinch of salt and pepper
Leaves from 3 large stems of fresh thyme

To Garnish

1T olive oil
Chives
Paprika

Steps to make Roast Onion Dip

1. Peel and quarter the onions. Remove any loose skin from the garlic. Place onion and garlic in a lidded oven dish and drizzle with olive oil. Sprinkle with salt and roast at 170c for one hour, until soft. (If you don’t have a lidded roasting dish just make a cover with foil.)

2. Place roasted onions in a food processor. Use a sharp knife to cut the root end of the garlic bulb, and squeeze the contents into the food processor. 

3. Remove any crispy bits from the onions and garlic and place in a blender with the remaining dip ingredients: cream cheese, yoghurt, thyme leaves. Blend until smooth and season to taste with salt and pepper (white pepper is good if you have it!).

4. Chill dip before serving in a nice dish with a swirl of olive oil and a sprinkle of snipped chives and paprika (I love how the paprika colours the oil!).