Did you grow up eating French onion dip out of plastic tubs? I'm not sure there were actually any onions in it, but that didn't stop me from plunging in there with my potato chips! This winter I got a random craving for French onion dip. I'm not sure why, I haven't had it in years! I knew that with all the dairy the plastic tub version wouldn't be good for me anymore, but I wasn't even quite sure what would be required to make it myself.
Sometimes we handicap ourselves buy just relying on packaged or pre-made foods. We don't even question how it would be made, or if we could do it ourselves. That's how I used to be with mayonnaise. It seemed ridiculous that one would bother to make it themselves, but it's so easy, now it seems crazy to ever buy store-bought!
As it turns out, French onion dip is also very simple to make! It requires caramelizing onion and shallot, but other than that it's really quick and easy. The traditional version only has a few ingredients, including mayonnaise and sour cream. I replace that with my favorite creamy base that I use in my Creamy Spinach Artichoke Dip. I wasn't sure it'd work, really. I thought it may taste strange, and not enough like all the dairy of the original.
Much to my joy and amazement, it worked like a charm! This is seriously so good, that I've basically been craving it constantly since the first day I made it. It's light and creamy, and real caramelized onions are just heaven. Aside from cooking the onions, this is completely made in the blender. I add the onions at the end, and you can blend them up so it's as smooth or chunky as you prefer. Anyway, you've got to try this recipe! It's perfect for your next get together or Netflix binge sesh.
Dairy-Free French Onion Dip
2T ghee or other fat
1 lg. onion, thinly sliced
1 shallot, thinly sliced
1, 14 oz. can of hearts of palm
1/2c avocado oil
1/2t pepper (omit for AIP)
1/4t garlic powder
1t salt, divided
- In a large pan over medium heat, melt the ghee.
- Once melted, add the onion, shallot, and 1/2t salt. Put a lid on the pan, and stir it every few minutes until the onion is soft and caramelized.
- If the pan appears dry and the onion is sticking or getting too dark, add 2T water to the pan. I did this twice throughout cooking, which takes 15-20 minutes total.
- While the onion cooks, add the hearts of palm, avocado oil, garlic powder, pepper, and remaining 1/2t of salt to a blender.
- Blend everything together until it's smooth and creamy.
- Once the onions have caramelized, add them to the blender. Blend again to chop the onions to your preferred size, anywhere from completely smooth to very chunky.
- I prefer to eat this once it's cooled and refrigerated for several hours, however you can also serve it warm if you prefer.
You've really got to try this dip. If you do, post a picture of it to Instagram and tag me with #ideatthatfoodtoo. Or, Pin the image below so you can keep this recipe for later.