This simple Caramelized Onion Dip with Cape Cod Waves™ is a creamy, vegan take on everyone’s favorite appetizer—minus the sour cream. Serve it cold with Cape Cod Waves™ for a dairy-free snack that’s perfect for holidays and football parties. Makes 2 1/2 cups.
This post has been sponsored by Cape Cod Waves™. All thoughts and opinions are my own.
I have finally done it. I’ve finally perfected a dairy-free onion dip. It took me at least ten tries, but it’s perfect this time with sweet caramelized onions and creamy, vegan base. And, I knew it had to be perfect because onion dip is one of my all-time favorite snacks. I ate it on the regular the last time I was pregnant (yes, store-bought, dairy-loaded french onion dip) because I just couldn’t stop.
Dairy-Free Caramelized Onion Dip
It took me a while to attempt to make a dairy-free onion dip but when I picked up a bag of Cape Cod Waves™ in preparation for last week’s football Sunday, I knew it was time. I also knew I didn’t want to make just any boring onion dip. I wanted this to be the best dairy-free onion dip ever, paired with the crunchiest, heartiest chips for dipping.
If you follow my Instagram stories, you probably saw how many batches of caramelized onions I made to get this dip just right. Marc even helped me in the kitchen, tasting as we went to make sure this Caramelized Onion Dip was just right. And, after three test batches, we finally got it right (and that doesn’t count endless failed batches I’ve made since we went dairy free).
If you’re not already following, be sure to follow me and @CapeCodChips on Instagram for more delicious dip inspiration throughout the year!
The best Caramelized Onion Dip calls for the best chips
I honestly believe that onion dip should only be eaten with certain chips. You need a strong, ridged potato chip with a distinctive crunch—and Cape Cod Waves™ offers just that. They’re perfect for dipping, and they’re made with simple ingredients and no artificial preservatives, which is something I think we can all get behind.
Kettle-cooked chips are my absolute favorite, and Cape Cod Waves™ are made one batch at a time with fresh potatoes. Their classic recipe gives them a golden amber hue, and each chip has unique folds and a perfect hearty crunch. If you haven’t tried them yet, this Caramelized Onion Dip is definitely the way to go. It’s the perfect game day pairing!
How to make Caramelized Onion Dip
Caramelize your onions. Start by chopping two large onions. Heat a skillet or frying pan to medium, and add 2 tablespoons of olive oil. Add your onions and a pinch of salt. Cook the onions, stirring occasionally. You want to let them get almost to the point of burning before stirring though.
Creating browned bits is what gives the onions the caramelized flavor. Add a tablespoon or two of water if you’re finding that your onions are getting a little dry or starting to burn too easily. You can also turn the heat to medium low if needed. Let the onions cool to room temperature before adding them to your base.
Make your creamy base. In a food processor , combine your soaked cashews and coconut cream with dried minced onion, salt, Worcestershire sauce, vinegar and olive oil. Blend until smooth. If needed, add a bit more salt (to taste). If you want to make this vegan, swap the Worcestershire sauce for soy sauce or coconut aminos.
Once they’re cool, add the caramelized onions to your dip and stir until everything is evenly combined.
Serve with Cape Cod Waves™. If you aren’t serving immediately, store the caramelized onion dip in your refrigerator. Allow dip to warm up (at room temperature) for about 30 minutes to an hour before serving. If needed, mix in a tablespoon or two of warm water or nut milk to thin your dip. Serve with Cape Cods Waves™ kettle-cooked potato chips.
Be sure to follow @CapeCodChips on Instagram for more delicious dip inspiration throughout the year!
This simple, caramelized onion dip is a creamy, vegan take on everyone’s favorite appetizer – minus the sour cream. Serve it cold with Cape Cod Waves® for a dairy free snack that’s perfect for holidays and football parties.
- 6 tablespoons olive oil, divided
- 2 sweet onions, chopped
- 3/4 cup cashews, soaked in water overnight
- 3/4 cup coconut cream
- 2 teaspoons dried minced onion
- 1 1/4 teaspoon coarse salt
- 1/2 teaspoon Worcestershire sauce (or soy sauce/coconut amigos for vegan)
- 2 teaspoons cider vinegar
- 1 – 2 bags Cape Cod Waves® potato chips, for serving
- Heat a large skillet to medium. Add 2 tablespoons olive oil, chopped onions and a pinch of coarse salt. Cook, stirring occasionally, until onions are soft and caramelized. Remove from heat and let cool.
- In a food processor or blender, soaked cashews, coconut cream, minced onion, salt, Worcestershire sauce, vinegar and remaining olive oil. Blend until smooth. Transfer mixture to a bowl.
- Stir in caramelized onions until evenly distributed. Adjust seasoning with salt, to taste.
- Serve with Cape Cod Waves®.
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