Instructions

• Preheat oven to 400°.
• Place 1 head of garlic, ¼" cut off top to expose cloves, cut side up, in a corner of a parchment-lined rimmed baking sheet; drizzle with extra-virgin olive oil.
• Place 1½ lb. mixed onions (such as sweet, yellow, and/or red), halved, thinly sliced, on baking sheet.
• Drizzle ¼ cup extra-virgin olive oil and 2 Tbsp. water over and toss until evenly coated.
• Season with kosher salt and toss again to combine.
• Mound onions in center of baking sheet (not spreading them out will allow them to steam and soften without browning too quickly).
• Roast, tossing and stirring onions every 20 minutes, until golden brown and softened, 40–50 minutes (some onions will brown more than others, which is okay).
• Let cool on baking sheet at least 15 minutes.
• Transfer onions and garlic to a cutting board and squeeze cloves out of their skins.
• Using a flat side of a chef’s knife, smash garlic to a paste and transfer to a medium bowl.
• Finely chop onions and transfer to bowl with garlic.
• Finely grate zest from 1 lemon over onions and garlic.
• Cut lemon in half and squeeze juice from 1 half into a blender; cover and chill remaining lemon half for another use.
• Add 1½ cups whole-milk cottage cheese (about 12 oz.), 2 Tbsp. crème fraîche, remaining 2 Tbsp. extra-virgin olive oil, and 2 Tbsp. water to blender.
• Cover and blend, stopping motor and scraping down sides of jar if needed, until smooth.
• Using a rubber spatula, scrape cottage cheese mixture into bowl with reserved onion mixture.
• Add ½ tsp.
• Diamond Crystal or ¼ tsp.
• Morton kosher salt and ¼ tsp.
• freshly ground pepper and mix well.
• Transfer dip to a small bowl and sprinkle with cracked pepper.
• Serve with potato chips for dipping.