The Super Bowl is around the corner – my excuse to indulge on not-so-good for you foods! This caramelized onion dip is just that. It is a veganized version of the Barefoot Contessa’s pan-fried onion dip, and is a major favorite in my house. It is perfect served alongside crinkled potato chips (or dolloped on top of veggie burgers). For Hanukkah this past year, I used the dip to create a new “chip and dip” latke that was a hit with omnivores.
The key to this dip is the carmelization of the onions. Don’t skimp on the time it takes to get these just right (about 30 minutes)! I am also a snob when it comes to the brands I use for the butter, cream cheese, sour cream and mayo. I have tried other products, but the ones I list below make the best tasting caramelized onion dip. Here’s the recipe…
Caramelized Onion Dip
Makes 2 cups
2 large yellow onions
3 tablespoons Earth Balance
1/4 cup canola oil
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1/2 teaspoon black pepper
4 ounces Kite Hill cream cheese
1/2 cup Tofutti sour ceam
1/2 cup Vegenaise
1. Cut the onions in half, and slice them into thin half rounds.
2. Heat the Earth Balance and oil in a large saute pan on medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes.
3. Reduce the heat and cook for another 20 minutes or so. Stir occasionaly, until the onions are brown and caramelized. Remove from heat and allow to cool.
4. Place the cream cheese, sour cream, and mayo in a food processor. Combine until smooth.
5. Stir in the onions and taste for seasonings.