Ok so I know I’m not the only one who in their younger days used to eat Frito Lays onion dip…that with some Baked Lays was my jam for WAY too long. Now that I eat healthier and can’t tolerate dairy as well as I did in my 20s, during quarantine, I found myself having a random craving for onion dip. I had onions and vegan cream cheese, so I decided to give it a go. I think this version is pretty good, and it didn’t last long in our house. It will get a little stronger the longer it sits, so if you’re making it ahead of time and you don’t like a stronger onion taste, cut back a little on the onion powder. Admittedly, vegan cream cheese is still processed and not great for you, but as an indulgence it’s fun to have on occasion. Compared to the original version that probably has a sodium level through the roof, it’s also a little healthier, especially if you pair it with some fresh veggies. This dip is rich and creamy, so a little goes a long way.
Vegan Onion Dip
Serves 8ish
Prep Time: 3-4 mins
Cook & Mixing Time: 15 mins
Ingredients:
8 oz vegan cream cheese
1/2 large onion (or 1 small onion)
2 tsp onion powder
1/4 tsp plus 1/2 tsp sea salt
1 tbsp extra-virgin olive oil
Instructions:
Cut the onion into thin slices, and add to a saute pan with the extra-virgin olive oil and 1/4 tsp sea salt. Cook on medium heat for about 10 mins until the onions are browned nicely. They should make about 1/2 cup of browned onions. Place them on a cutting board and dice them and put them in a bowl (dicing them ahead of time makes it harder for them to brown as nicely in my opinion, and they are more likely to totally char). Add the vegan cream cheese, onion powder, and salt and mix. Serve chilled with veggies and/or chips.
Note: you may want more onion powder or salt; this produces a less sodium laden version than the Frito Lays version I remembered from many years ago, but one that is still pleasant.
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