Ok, confession time. When I was younger French Onion Dip and plain potato chips were one of my favorite things ever. And not good homemade French Onion dip, oh no. The most processed store bought version.
I could easily, and frequently, eat a whole tub on my own. Clearly, this was back before I cut out dairy and started caring about what I put my body. But it happened and I’ve made my peace with it.
Except that every so often I miss French Onion dip. And the salty crunch of a plain potato chip. Not enough to eat dairy again but I do sometimes crave that creamy dip so what was I to do?
Make my own healthy version of course! I actually made this dip last year and it was published on another website, but sadly that website is no more so I thought I would share it here with you because it was just so good and I was pretty proud of myself for making something that tasted just like I remembered.
My version has no dairy which, if you’ve ever made French Onion dip you know it uses copious amounts of sour cream and or mayo. It can also be thickened two different ways. If you have no problems with beans, use white beans, but if you avoid legumes use cashews. Either way, you’ll be happy dipping whatever you can find into this simple French Onion dip!
French Onion Dip
- 1/2 cup full-fat coconut milk, more if needed
- 1 can northern white beans, drained and rinsed OR 1 cup cashews, soaked and rinsed
- ½ cup caramelized onions
- 2 cloves of garlic
- 1 tsp powdered onion
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- 1-2 tbsp fresh chives, chopped
- Place your drained and rinsed beans or cashews into a blender or food processor and blend until completely smooth. Add the coconut milk and blend again.
- Add the garlic, onion, paprika, salt, pepper, and 2 tablespoons of the fresh chives. Mix well.
- Pour the dip into a large bowl and add the caramelized onions. Stir until everything is combined. Sprinkle top with chives and serve right away or store in an airtight container in the fridge.
I made some zucchini chips to go along with my dip but I didn’t really follow any particular recipe. I just thinly sliced some zucchinis, drizzled them with olive oil, sprinkled salt and garlic powder, and then baked for about 30 minutes at 225 degrees.
You can also just use fresh vegetables or chips. Or your finger. Again, I’m not one to judge 🙂