Friends! It’s Thursday. Hallelujah.
I always feel like the week after my summer vacation is the hardest to get through. My brain is still in beach mode, my tan is losing its glow, and I’m craving that 1:00 beer by the pool.
The struggle is real.
BUT! Exciting-ish news: we’re moving!
Like, next weekend!
And nothing is in a box yet!
It’s funny; the moment Mark and I knew we were moving, we created a list of things to do every weekend up until the move. Week 1: clean bathrooms, Week 2: clean up the living room…We were so on top of our game.
Until the first week passed, and then the second, and then the fifth. Now we’re a week out, and we have quite a bit to do.
But instead of being totally overwhelmed, directionless, and about to cry…I’m actually surprisingly calm and ready to get it done. Even with Vacation Brain! We’re moving into a new apartment in Pittsburgh, but it’s a little more….grown up than what we have now. After a year of being graduated, it finally feels like we’re becoming adults.
It’s a new chapter in the Adult Life of Mark & Alexa (and Maya). And I couldn’t be more excited. :)
So let’s talk dip. Because we’re adults, Mark and I love to have “Dip Night” for dinner every once in a while. Well, more times than I’d care to admit. We just lay every dip we have in the house on the table, pair it with some chips and crackers, and call it a meal. It’s quick, it’s easy, and it’s gosh-darn delicious.
Last night, this little baby made an appearance at Dip Night, and woah baby. It was bringing some serious flavor.
We first caramelize a big ol’ vidalia onion. Yes, it takes a while to caramelize said onion. But if there was anything ever worth spending a good 30-40 minutes cooking, it would be caramelized onions. I could write sonnets about my deep love of caramelized onions. They become so addictively sweet; it really is a taste to behold. And while I love using them as a topping, blending them into a creamy dip was such a delicious idea.
We’re using hummus as the base of this dip! What else is new? I love using hummus in place of other creamy, dairy-full ingredients (i.e. cream cheese, yogurt, cheese, etc.) to make dips vegan but still totally flavorful. Because hummus already has some flavor, and because caramelized onions are like little flavor bombs, we don’t really need to do much to make this dip really shine. Just a little salt, pepper, and garlic will do the trick!
Then you’ll just blend until smooth. Annnnnd that’s pretty much it. Serve it with some crunchy crackers – I completely and totally fangirl over the super crunchy Mary’s Gone Crackers Super Seed variety – and you’ll be saying, “hello, perfect Dip Night,” every time.
Whenever Dip Night is tickling your fancy, be sure to give this Vegan French Onion Dip a try! 5 whole ingredients will take you to a place full of caramelized flavor and a whole bunch of happiness.
Enjoy this creamy, dreamy dip, friends!Print
Vegan French Onion Dip
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
- Yield: 1 cup
- 1 Tbsp. olive oil
- 1 large vidalia onion, sliced thin
- salt + pepper
- 1/2 tsp. coconut sugar
- 1/2 cup plain hummus
- 1–2 small garlic cloves, roughly chopped*
- sliced green onions to top
- crackers to serve (I used Mary’s Gone Crackers Super Seed Original and Chia & Hemp Crackers)
- Heat olive oil in a large skillet over low heat. Add onion, and season with salt + pepper. Cook over low heat until onions are caramelized and dark brown (not burnt), about 30-40 minutes, stirring every couple of minutes.
- When the onions are almost done, add your coconut sugar and mix. Cook for a couple more minutes, then set aside to cool.
- Add hummus, garlic, and caramelized onions (you can reserve a few for the top) to a food processor and blend until smooth. Season with additional salt and pepper if needed.
- Top with green onions and reserved caramelized onions, and serve with crackers.
*I used two garlic cloves and the dip was amazing, but it had a bit of a bite because of how much garlic was in it. My suggestion is to try one clove first, blend, taste, and add another one if desired.
Inspired by one of the best bosses ever, Jessica @ How Sweet It Is
A special thanks goes to my friends over at Mary’s Gone Crackers for supplying me with their Super Seed crackers for this recipe! All opinions are my own.
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