Ingredients1 h 55 m servings 117 cals
- Place coconut oil, olive oil, beans, onion powder, lemon juice, cider vinegar, and salt in a food processor. Blend until thick and smooth, about 1 minute. Transfer to a large bowl and chill, covered, until cold and set to a spreadable consistency, at least 1 hour.
- Melt oil in a large skillet over medium-high heat. Cook onions with a pinch of salt and a few dashes pepper, stirring frequently, 3 minutes. Reduce heat to low and cook, stirring occasionally, until onions are very soft, sweet, and amber brown, about 35 minutes more. Transfer to a bowl and cool completely, about 1 hour.
- Fold caramelized onions into tangy creamy cheese with a rubber spatula. Season with salt and pepper, and sprinkle with green onions.
Per Serving: 117 calories; 6.2 g fat; 12.3 g carbohydrates; 4 g protein; 0 mg cholesterol; 304 mg sodium. Full nutrition
ReviewsRead all reviews 5
I didn't make this & gave a rating only because the review requires it . I guessed a 3 would be neutral. In step 3, she says to "Fold caramelized onions into tangy creamy cheese..." That is misl...
Very good! I used canellini beans since thats all I had. And added nutritional yeast. Turned out delicious!
This is seriously SO tasty. I love how awesomely oniony—and creamy—it is and that my vegan baby sister can enjoy it with me.
Delicious and a lot less calories than the typical veggie dip. I must say it is shocking that someone actually reviewed this recipe and admitted that they didn't actually try making the dip. St...