we’re in the midst of picnic/bbq/potluck season, so i have been dreaming up dip recipes that are vegan-friendly to bring along.
i let this one roll over in my head a few times before attempting it, but once all the flavors mixed and i brought that chip to my mouth, i knew it was perfect. even the tofu flavor melts away to the savory onion goodness.
onion dip
1 container of drained silken tofu (14 oz)
3 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp vegetable broth mix (i use better than bouillion)
1/2 tsp dill
1/2 tsp white pepper
1 c chopped red onion
2 cloves crushed garlic
1 tbsp earth balance or other butter replacement
first things first, thinly slice the onion and crush the garlic. melt the earth balance in a large fry pan over low heat and slowly simmer the onion and garlic until soft (about 5 minutes). towards the end of cooking add 1 and 1/2 tbsp of the lemon juice to the pan.
in a blender add all other ingredients and about half of the cooked onions and garlic, blend well until creamy. then add the rest of the onions and garlic and stir so there are chunks left in there.
refrigerate to let the flavors mix and the consistency thicken.
i served them here with some blue corn chips and garnished a spot of dill. you could serve them with your own chips, celery or carrot sticks.
2 Comments
Thank you for this dip–it is unbelievably delicious–even non vegans would be fooled it’s complete free of dairy!!!! How long can this dip last in the refrigerator, after it’s all mixed up?
you know, i’m tempted to say only 2-3 days, but i remember that we ate this dip at least a week afterward and it still tasted great – as longs as it’s in a sealed container. it just gets a bit of water that settles on top, but after a few hours in the fridge the flavors blend really nicely.