Dairy-Free Caramelized Onion Dip
Who doesn’t love a good dip? I used to love dips but they all seem to have dairy in them so for a long time I had to refrain. This is why this Caramelized Onion Dip is so great, it’s dairy-free. I start by heating up about a tablespoon of olive oil in a pan on medium-low heat. I like chopping the onion into smaller pieces because it’ll cook much faster. Add the onion to the pan and cook for 10-12 minutes or until caramelized. Once the onions are almost done cooking, I’ll add in the garlic and cook for another minute or so. The reason why I don’t add the garlic in from the beginning is because garlic tends to burn very quickly. So adding it near the end will still bring out the flavors but won’t result in burnt garlic.
Next, I’ll add the onion/garlic mixture to a blender with the dairy-free plain yogurt, vegan parmesan, chives, and salt and pepper. Blend until it’s the consistency of your liking. You can serve this dip warm or cold. If you would like it warm, place the dip in an oven-safe dish and top with vegan parmesan cheese. Bake until golden. If you would like the dip cold, simply place it in the fridge for a few hours. Top both options with fresh chives and serve with chips or warm pita.
1 White Onion
1 1/2 tbsp Minced Garlic
1/4 cup Dairy Free Plain Yogurt
1/4 cup Vegan Parmesan
1 tbsp Chives
1 tbsp Olive Oil
Pita or Chips
Salt and Pepper to taste
Heat 1 tbsp olive oil in a pan on medium-low heat. Add 1 finely chopped onion and saute for 10-12 minutes or until caramelized.
Add 1 1/2 tbsp of garlic to the pan and cook for another 1-2 minutes.
Add onion and garlic mixture to a blender with 1/4 cup of dairy-free plain yogurt, 1/4 cup of vegan parmesan, 1 tbsp chives, and salt and pepper. Blend until you’ve reached desired consistency.
For warm dip: place dip in an oven-safe dish, top with vegan parmesan, and bake until golden brown.
For cold dip: place dip in the fridge until cool.
Top either option with 1 tbsp of fresh chives and serve with chips or pita.