Recipe Difficulty: Easy
Caramelized Onion Dip
Chips & Dip
Onion Dip is a classic party offering that is easy to make and always a hit with guests. My caramelized onion dip is one of my favourite recipes on my blog. While the ingredients list is on the healthier side, it tastes anything but. I was curious about the history of this dip, but I couldn't find much. Only that one of the earliest recorded versions was published in "The Joy of Cooking" cookbook. One that you may have heard of and is still in print today. While these original versions undoubedly used dairy based sour cream, and or mayo, I promise you won't miss those ingredients in this recipe.
I'm really excited to share this caramelized onion dip recipe, because it kind of blew my mind. It's a rich, flavourful dip and it is addictively good. I'm so happy to have this in my repertoire. It has a ton of caramelized onion, green onions, garlic, roasted cauliflower (SNEAKY VEGGIE for the win), olive oil, a bit of tofu, Silk brand vegan almond yogurt, olive oil, lemon juice, & S&P. (I actually use black and white pepper in this recipe because the white pepper adds an earthy sweetness that I really like.)
I was inspired to make it after buying a terrible plant based vegan french onion dips from the store. (Honestly they were PC brand, and I like plenty of Presidents Choice Brand products, but to say the dips I tried were questionable at best is being kind.) Anyhow, I'm kind of glad I bought them even though it ended up in the bin, because I was inspired to make my own...and it's so rich and oniony, and makes a perfect dip for crudité and crackers. (Plain Potato Chips would be amazing)
A note on Vegan Yogurt
I use Silk Brand Almond Yogurt in this recipe, I have not yet tried this recipe with other brands. What I can say is not all yogurts are created equal, vegan or otherwise. Some will be thicker, higher in fat, lend more or less acidity. The almond yogurt I use has 15 grams of fat in 3/4 cup. It is fairly thick, and I don't find it tangy. (it also is low sugar, has 7 grams of fiber and 6 grams of protein per serve) I also have at home Silk Oat yogurt, but I wouldn't choose that in this recipe. It's lower fat and has less body, and it definitely has an oat-y flavour that I'd rather serve with breakfast. If you use a different product, and it's really tangy then you might need less lemon than the amount I've suggested. I would definitely recommend you choose something full fat. I also buy coconut yogurt often but I wouldn't use that here either. I definitely wouldn't want this dip to taste anything like coconut.
Hey! I'm Trisha