- Prep-time: / Ready In:
- Makes 2 cups dip
- Serving size: ¼ cup
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Scoop up this creamy vegan French onion dip with pita chips and veggies while you wait for the main course to come off the grill or out of the kitchen. Perfect for BBQs or birthday parties, this recipe delivers the same sweet, tangy flavor you love about onion dips without the unhealthy ingredients. Silken tofu forms the velvety base while fresh thyme, mustard, and red wine vinegar work in tandem with the caramelized onions to tantalize your taste buds. Apart from serving this dip as an appetizer, you could also use it as a sandwich or burger spread to up the umami. Store extras in an airtight container in the fridge for up to five days—although we doubt there will be any leftovers after you take your first bite!
For more snackable vegan dips, check out these tasty ideas:
By Ellen Boeke,
Ingredients
- 2 6-inch whole wheat pita rounds
- 1½ cups chopped sweet onion
- 1 sprig fresh thyme
- 1 12-oz. package soft silken tofu
- 2 teaspoons red wine vinegar
- ½ teaspoon dry mustard
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt, or to taste
- 2 tablespoons chopped fresh chives
- Bottled hot sauce, to taste (optional)
- Crudités: carrot and celery sticks, broccoli and cauliflower florets, jicama chips, and bell pepper strips
Instructions
- Preheat oven to 350°F. Split pita rounds in half horizontally; cut each half into six wedges (24 wedges total). Place pita wedges on prepared baking sheet. Bake 10 to 12 minutes or until golden brown. Let cool.
- Meanwhile, in a large nonstick skillet cook onion and thyme, covered, over low 8 to 12 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Uncover and increase heat to medium-high. Cook 3 to 4 minutes or until well browned. Add 1 to 2 tablespoons water, stirring to remove any browned bits from bottom of skillet. Remove and discard thyme. Transfer onion to a bowl; let cool.
- In a blender combine the next five ingredients (through salt). Cover and blend until creamy. Transfer to bowl with onion. Add chives. Stir to combine. Season with hot sauce (if using). Cover and chill until ready to serve. Serve dip with pita chips and crudités.
Per serving (¼ cup): 80 calories, 12 g carbohydrates, 5 g protein, 1.9 g total fat, 0.3 g saturated fat, 0 g cholesterol, 157 mg sodium, 1.4 g fiber, 5.5 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (8)
(4 from 3 votes)I found this recipe very bland. I tried doctoring it up with onion powder, garlic powder, and black pepper. I will let it sit for a day and see if it gets better but, as of now, I will not make this again.
Can’t do tofu so white beans ok?
Hi Atina, We have yet to test this substitution. However, white beans are also an excellent base for dips, so there is a good chance this could work well. If you decide to try it, let us know!
Can you use chickpeas instead of tofu by chance
Hi Toya, We haven't tested this substitution, however, chickpeas are a great base for dips, hummus being the classic one. We think there is a good chance this could work well. If you decide to try it, let us know!
Question from Australia… what is dry mustard seen in American recipes? We tend to have mustard as “seeded mustard” or “Dijon mustard” both in jars as a spread/condiment in the fridge (which I am pretty sure is different again to the American mustard sauce in a squeeze bottle. Thanks for clearing that up for me! I see it reference in so many recipes and never know 🙈 Also sweet onions - regular brown onions? Thank you
Dry mustard is a powder made from ground mustard seeds. If you can't find it, or would rather not buy it, you can always sub Dijon mustard. It's typically 1 Tablespoon of Dijon mustard (or other prepared mustard of your choice) for every teaspoon of dry. Hope that helps. Happy Holidays! :)
We just caramelized regular yellow onions and it turned out so sweet and delicious. I don't think you need sweet onions. It did take significantly more time to caramelize than the recipe called-- over an hour but we had it on low heat as onions need time to get to the sweet, caramelized level and i find this can't really be rushed.