Toss onion quarters in light olive oil and place on rimmed baking sheet. Roast for 20 minutes or until lightly browned and soft.
Add roast onion, roasted red pepper, roasted garlic, plain Greek yogurt, cream cheese, cumin, cayenne and fine sea salt to a food processor. Blend until smooth.
Top with minced parsley. Cover and refrigerate for 1-24 hours. Serve chilled with carrots, celery sticks, pretzels or crackers.