This dip is full of protein, is low in sugar and as far as dips come it is very nutritious and healthy. The caramelized onions in this recipe punches up the flavour giving it that traditional onion dip most people love and are accustomed to. This dip pairs well with chips, bread and crackers. I sometimes cut a whole in the centre line of a baguette and fill the whole with this dip, then place it in the oven to bake for 10 minutes. This dip also goes nice on salad or pairs lovely with crudités.
My Measurements Tips
- T – is for Tablespoon
- t – is for teaspoon
- Prep Time: 15 Minutes
- Cook Time: 8 Minutes
- Serves: 6 Servings
Ingredients
- 2 cups canned cannelloni beans
- 1/4 cup vegan butter
- 3 cups sliced white onion
- 220g vegan cream cheese
- 1/4 t cracked pepper
- 2 t sea salt
- 2 t dehydrated minced onion
- 1/2 t garlic powder
Must Have Equipment
- Electric Blender
Preparation
- Drain the water from the cannelloni beans. Grab a large stove top cooking pan and turn burner to high heat. Add the vegan butter and 3 cups of sliced white onions to the pan.
- Sauté the onions until slightly brown and caramelized. It usually takes about 5 to 8 minutes to cook.
- Grab an electric blender and pour in the caramelized onions and all the other what to grab ingredients. Blend on high speed for 2 minutes or until creamy. Pour dip into a serving bowl. Chill dip for 1 hour before serving.
- Serve with your favourite chips, crackers or bread
- Can be stored in the refrigerator in an air tight container for up to 3 days. Any longer and the beans may get messy.