Caramelized Onion Dip
Whether you’re serving appetizers at a dinner party or hosting game day for your friends and family, this caramelized onion dip is all that everyone will talk about! Creamy, tangy, and earthy – perfect with chips, carrot fries, sweet potato tortillas, and more.
Whenever I have people over, I like to serve a delicious dip with flatbread, chips, or crunchy veggies. It’s such a low-effort appetizer, and as a new mom I’m all about preserving energy.
This caramelized onion dip takes some prep time, but I promise you it is worth it. The final combination of flavors, along with the thick creamy texture, is out of this world!
Why You’ll Love This Recipe
- The process of caramelizing brings out the mellow, earthy flavors and the natural sweetness of onions. With a creamy base, this makes a perfect savory and tangy dip.
- Caramelizing onions is a useful skill. It takes some patience, but it’s my go-to for creating deep and flavorful soups, pasta sauces, or fillings.
- This caramelized onion dip is great for a potluck or backyard BBQ. It’ll be a crowd favorite for sure!
- Similarly, if you like to host, it’s an amazing appetizer for a dinner party or game day.
- The best thing about this recipe is that pretty much anyone can make it. It’s super simple, and you only need a pan and a blender.
Key Ingredients
- Sweet onions caramelize even better than regular yellow and red onions. They turn really sweet and earthy as you cook them.
- Vegan yogurt (ideally Greek or skyr style) is the tangy, creamy base for the dip.
- Cashews add extra body to the mixture, along with a healthy source of fats. Don’t forget to pre-soak!
- Lemon juice helps to brighten the rich flavors of caramelized onions.
- Chives complement the onion flavors, as well as adding a sprinkle of green color.
Hack It!
- Sunflower seeds make a great substitute for cashews if you have an allergy. They are also budget-friendly!
- Your best bet is to use thick plant-based yogurt. Coconut yogurt is great for that, as well as vegan yogurt labeled as “Greek” or “Skyr”.
- Always taste and adjust the seasonings to your preference for the perfect result.
- You can keep adding water to cook down the onions even longer. There is no such thing as rushing caramelized onions – and it’s worth it in the end!
- If you forgot to pre-soak cashews, boil them for about 10 minutes to soften.
How to Make Caramelized Onion Dip
Step 1: Heat the olive oil in a large skillet over medium heat. Add the diced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 25–30 minutes.
Step 2: If the onions begin to stick, reduce the heat slightly and add a splash of water as needed. Set aside to cool slightly.
Step 3: Meanwhile, prepare the dip base. Drain the soaked cashews and add them to a blender with the vegan yogurt, lemon juice, garlic, salt, and pepper.
Step 4: Blend until completely smooth and creamy.
Step 5: Transfer the blended base to a bowl, then fold in the caramelized onions. Stir until well combined.
Step 6: Add the diced chives and mix again.
You can serve the dip immediately, or refrigerate for a few hours to thicken and allow the flavors to deepen.
Frequently Asked Questions
I use Icelandic Provisions Oatmilk Skyr. It has the ideal consistency – super thick and creamy! I recommend looking for something labeled as “Greek” or “skyr”. Alternatively, coconut yogurt is also appropriate.
Yes! However, the process is worth it for the flavor and the beautiful golden brown color.
In an airtight container in the refrigerator, it keeps for 2-3 days. Dare I say, it tastes even better after you refrigerate it and let the flavors meld.
More Plant-Based Dips
- Vegan Tzatziki (plus a bonus Cucumber Mojito)
- Red Pepper Walnut Dip (Muhammara)
- Avocado Hummus
- Red Lentil Hummus
- Cranberry Salsa
If you love cooking, join our Plant Cooking Club on Substack, with exclusive updates form my kitchen and new meal plan dropping every single week! You’ll never lack plant-based inspiration ever again.
The Recipe: Caramelized Onion Dip
Ingredients
- 1 tbsp olive oil, or oil of choice
- 4 sweet onions, diced
For the creamy dip based
- 1 cup thick vegan yogurt, I used Icelandic Provisions Oatmilk Skyr
- 1 cup cashews, soaked overnight
- ½ lemon, juiced
- 1 clove garlic
- salt and pepper, to taste
- 1 bunch chives, diced
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 25–30 minutes. If the onions begin to stick, reduce the heat slightly and add a splash of water as needed. Set aside to cool slightly.
- Meanwhile, prepare the dip base. Drain the soaked cashews and add them to a blender with the vegan yogurt, lemon juice, garlic, salt, and pepper. Blend until completely smooth and creamy.
- Transfer the blended base to a bowl, then fold in the caramelized onions. Stir until well combined. Add the diced chives and mix again.
- You can serve the dip immediately, or refrigerate for a few hours to thicken and allow the flavors to deepen.
Notes
- Sunflower seeds make a great substitute for cashews if you have an allergy. They are also budget-friendly!
- Your best bet is to use thick plant-based yogurt. Coconut yogurt is great for that, as well as vegan yogurt labeled as “Greek” or “Skyr”.
- Always taste and adjust the seasonings to your preference for the perfect result.
- You can keep adding water to cook down the onions even longer. There is no such thing as rushing caramelized onions – and it’s worth it in the end!
- If you forgot to pre-soak cashews, boil them for about 10 minutes to soften.