Hope that all you all had great long weekends! Mine was pretty relaxed, I spent Canada Day with my best friend watching movies and eating a bunch of dips. One of the dips I made was this caramelized onion chip dip which is plant based but tastes exactly like the Ruffles onion dip! I say this all the time, but dips are my favorite thing to make and this dip is seriously so good! This dip is made for dipping with chips but veggies go great with this too and the dip itself would be delicious on a sandwich or a burger; you could even thin it out with almond milk or more water and make it into a salad dressing! I am excited to share this recipe with you, keep reading for the recipe.
CARAMELIZED ONION CHIP DIP
Prep Time: 5 minutes/Cook Time: 30 minutes/ TOTAL TIME: 35 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Dips/Snacks/Easy
*2 Large Sweet Onions
*2 Tbsp of Olive Oil
*1 Tbsp of Liquid Sweetener (I use agave)
*1 tsp of Balsamic Glaze
*Salt to taste
*1 1/2 Cups of Unsalted Cashews (Soaked for a minimum of 1 hour)
*1/2 Cup of Water (Plus more to thin depending on desired consistency)
*1 Tsp of Lemon Juice
*3/4 Cups of Vegan Mayo
*1/2 tsp of Garlic Powder
*1/2 tsp of White Pepper
*1/2 tsp of Apple Cider Vinegar
*1/4 tsp of Sea Salt
*Soak the cashews in boiling water for at least 1 hour, like I have said many times though the longer you soak them the easier they are to blend and the creamier the dip will turn out! Set aside to soak.
*Roughly dice the onions into pieces.
*In a non-stick frying pan heat up the olive oil and add the onions to the pan. On low/medium heat cook the onions for about 25 minutes with salt and a tiny bit of sugar. Stir occasionally. In the last 5 minutes, add the liquid sweetener and the balsamic glaze. Stir to combine. Cook until onions have browned and are starting to get a bit crispy.
*While the onions are cooking add the vegan mayo, the soaked cashews, water, lemon juice, garlic powder, white pepper, apple cider vinegar and sea salt to a high speed blender and blend on high for a minute until combined and the cashews are blended in. If you want a thinner consistency, add a Tbsp of water at a time until you get the consistency that suits you.
*Once the onions are cooked and the dip has been blended add in most of the caramelized onions into the blender (saving some for serving on top) and pulse them through the dip. It doesn't have to be completely blended but again it totally depends on the consistency that suits you.
*Put dip into serving bowl and serve with Ruffles plain chips or veggies. Enjoy!
I hope that you have enjoyed this recipe, this was the most fun to make. I had tried a different version of this dip and it wasn't what I wanted it to be so when I made this one, I tweaked the recipe and the process and I am so happy that I waited and tried something a bit different because I am so pleased with how this turned out! This dip would go great with my roasted carrot and parsnip hummus or with the burger I made using Big Mountain Foods veggie burger (Instagram photo here). This dip is quite sweet because of the caramelized onions but to me, it is also savory with the cashews and the saltiness of the chips evens it out really well!
Let me know if you try this recipe and let me know what you think! Also what did you get up to over the long weekend?! Let me know in the comments below!