Caramelized Onion Dip

Recipe by Hannah Kaminsky, author of My Sweet Vegan and blogger at Bittersweet.

This dip is dead simple and endlessly versatile. With a base of tofu, it even has decent nutritional value, and far more protein than your average onion dip. Give it a try; even if the crackers aren’t the best, you won’t even know when you dip them in this! 

3 Medium Onions, Diced
3 Tablespoons Margarine
1 Tablespoon Canola Oil
1/4 Teaspoon Cayenne Pepper
1 Teaspoon Salt
Black Pepper, to Taste
1 12-Ounce Package Extra-Firm Silken Tofu
1 Teaspoon Dijon Mustard
1/2 Teaspoon Garlic Powder
1/4 Cup Nutritional Yeast

Set a saute pan over medium heat and begin by melting the margarine. Add in the oil once the margarine is liquefied, and then dump in all of the onion, tossing to coat. Turn the heat down to medium-low, and continue to cook gently for 40 - 45 minutes, stirring occasionally. Incorporate the spices and salt, cooking for an additional 10 minutes until amber brown and nicely caramelized. Slide the onions out onto a plate and let cool.

Pull out your food processor and completely puree the tofu, scraping down the sides of the bowl as necessary so that there are no lumps remaining. Blend in the mustard, garlic powder, and nutritional yeast. Finally, add the caramelized onions, and pulse to combine, making sure not to over do it so that you still have nice chunks of onions.

Transfer the dip into an air-tight container, and refrigerate overnight to allow flavors to meld together and intensify. Serve at room temperature.

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