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I could sing from the rooftops about how much I LOVE A GREAT DIP. Especially around the holidays and whenever I’m entertaining! But as somebody who is cow-dairy free, it’s often a frustrating enterprise. It’s so hard to find dips that don’t contain cow dairy, and for me, most dairy-free options fall flat. French Onion dip is a favorite of mine, and I finally figured out a dairy-free recipe that totally bangs!
The true test for food should be whether your Tweenage daughter, who hates everything, actually likes it. As you can tell from these photos, I actually couldn’t get her away from it. I hadn’t been planning on having her in this photoshoot, but she wouldn’t stop eating the dip. LOL.
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Our favorite way to eat this is with charcuterie because we love that crisp taste of the veggie with the creamy caramelized onion…but I’ve found that pita crackers are incredible with this as well. I hope this gives those of you who are dairy-free an amazing holiday season treat that you can whip up and serve to guests, or take as a hostess gift to a seasonal party. Let me know if you try this dip how you like it, I always like to hear your feedback!
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Ingredients…
for the dip…
- 1 – 3 tbsp olive oil (enough to caramelize the onions)
- 1 cup onion (diced)
- 1 ½ cups Vegan Mayo
- ¼ tsp garlic salt
- ¼ tsp pepper
for the veggie crudites…
Step 1:
Cut and Gut
Cut the top off a small pumpkin (used for pumpkin pie) and clean out the inside entirely.
Step 2:
Sauté onions
Cut an onion up into small pieces until it fills a cup. Dump into a sauté pan, add 1-3 tbsp of olive oil and cook until caramelized. Once finished, set aside to cool.
Step 3:
Combine additional ingredients
Combine all ingredients besides the onions in a mixing bowl and mix thoroughly.
Step 4:
Add onions
Once the onions have cooled, mix them into the mixing bowl with the other ingredients.
Step 5:
Serve
After the dip has been thoroughly mixed with the onions, pour it into the pumpkin and serve!
Dairy-Free French Onion Dip
Equipment
- 1 Stove
- 1 sauté pan
- 1 Mixing Bowl
- 2 mixing spoons
Ingredients
- 1-3 tbsp olive oil
- 1 cup onions, diced
- 1.5 cups vegan mayo
- 1/4 tsp garlic salt
- 1/4 tsp pepper
- 1 bag baby carrots
- 1 bag celery, cut
- 1 bag broccoli, cut
- 1 container grape tomatoes
Instructions
- Cut the top off a small pumpkin (used for pumpkin pie) and clean out the inside entirely.
- Cut an onion up into small pieces until it fills a cup. Dump into a sauté pan, add 1-3 tbsp of olive oil and cook until caramelized. Once finished, set aside to cool.
- Combine all ingredients besides the onions in a mixing bowl and mix thoroughly.
- Once the onions have cooled, mix them into the mixing bowl with the other ingredients.
- After the dip has been thoroughly mixed with the onions, pour it into the pumpkin and serve!
Nutrition
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