My sister asked me to create a creamy onion and garlic dip for her. It had to be dairy-free and containing only real food ingredients. I used as comparison, dim and distant memories of French Onion dip containers found next to the Ruffles chips in the grocery store.
The Kraft version contains the following ingredients: Ingredients: Water, Partially Hydrogenated Coconut And Soybean Oil. Corn Syrup*, Whey Protein Concentrate (from Milk), Onion*, Contain Less Than 2% of Salt, Defatted Soy Flour, Food Starch-Modified, Sodium Caseinate, Vinegar, Sugar, Lactic Acid, Monosodium Glutamate, Hydrolyzed Soy Protein, Xanthan Gum, Carob Bean Gum, Mono- And Diglycerides, With Sodium Benzoate And Potassium Sorbate As Preservatives, Sodium Phosphate, Spice, Garlic*, Natural Flavor, Artificial Flavor, Artificial Color. *Dried Contains: Soy, Milk.
This list is disturbing to say the least. The good news is my version contains ingredients that are easily recognizable. You probably have most of them in your cupboard right now.
While a bit time consuming, this dip is easy to make and will last up to a week in the refrigerator.
Creamy Onion Dip
2 c cashews, soaked for 2 hours. and drained
1 bulb of garlic
1 large onion, thinly sliced
Shallot, finely diced
- Roast garlic – drizzle with olive oil, salt, and pepper and wrap in foil. Bake at 400 for 40 minutes
- Meanwhile, caramelize onions – sauté on low with 1 T fat on low for 20-30 minutes
- Puree cashews, garlic, and onions in a food processor
- Pulse in shallot
- Serve with vegetables or crackers