January is not the time to stop celebrating anything. With all the heavy feelings go around — you know, about politics, life, news, even that super crazy thing that happened in paradise this week — I want to mark even the little things. Like the fact that I’m alive and healthy and it’s a regular Wednesday and I made Real Onion Dip!
This Real Onion Dip will help honor the little things and maybe ease the heavy feelings just a little, too. I’ve mentioned it a few times on Instagram because I make it for dinner parties, a lot. I also make it to stuff my face. And before I dig into all the seriousness of what’s in my pantry, I wanted to get you a recipe to help with everything, stat.
Whenever I even hint about this recipe on Instagram, people are like, “What? Onion dip without dairy? How is that even possible? Can I have all of it, please?” Why yes, Virginia, there is a Santa Claus. And he won’t be back for another whole year but my jolly and strong body has got this recipe all ready for you now.
Don’t let anyone tell you this isn’t Real Onion Dip. It’s Real Onion Dip! Only without all the sour cream. Instead, I use plain unsweetened almond milk yogurt, which means it has twice the protein of average sour cream. And live active cultures (probiotics). We need those things. (I use this yogurt but this isn’t a sponsored post, I just like this one a whole lot.)
This dip tastes wonderful just after it’s made. It tastes exceptional the next day, when the allium flavor has drifted into the creaminess, lending both flavor and a touch of color. It works great with potato chips or vegetable slices — I like to offer little cucumber slices, celery, radishes, even watermelon radish slices. It also works great spread in a whole grain pita with roasted sweet potatoes and broccoli. Gosh, I think I have dinner now. Enjoy!
Real Onion Dip
Makes: 1.5 cups
Cook Time: 30 Minutes
Total Time: 1 Hours
- 3 tablespoons safflower oil
- 1 large white onion, minced
- 1 large shallot, minced
- 1/4 teaspoon plus 1/4 teaspoon sea salt, divided
- 1/4 teaspoon maple sugar
- 3/4 cup unsweetened, plain plant-based yogurt
- 1/4 cup vegan mayonnaise
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon hot sauce
- Potato chips or raw vegetable slices, to serve
- Scallions, thinly sliced, for garnish (optional)
- In a wide pan over medium heat, add the oil. Once it heats up, stir in the onion, shallot, salt, and sugar. Sauté until it gets golden brown and almost caramelizes in the pan, about 15 minutes. Pour the entire contents of the pan, veg and oil, through a sieve into a fresh container. Reserve the oil for another use and let the onion and shallots cool to room temperature.
- In a medium bowl, add the yogurt, vegannaise, pepper, hot sauce, and remaining 1/4 teaspoon sea salt. Stir until well combined. Add in the cooled and drained onions, stirring until well distributed.
- Cover with plastic wrap and chill in the fridge for 30 minutes before serving. Serve with potato chips or raw vegetable slices. If you'd like to go fancy, sprinkle thinly sliced scallions on top.
Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista–shop girl, writer, author, and creative business coach. After hosting pop-up markets for 25,000+ guests, Maggie is working to open her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food–as well as coaching women in food to reach life and business goals. Her second cookbook, A New Way to Food: 100 Recipes to Encourage a Healthy Relationship with Food, Nourish Your Beautiful Body, and Celebrate Real Wellness for Life, will be published by Roost Books on February 5, 2019.