California DipFeb 01 2012 by
California dip or sometimes called French onion dip is a party staple but mixing a packet of dehydrated onion soup mix into a carton of sour cream just doesn’t work for me! This dip is so much better tasting and can be used in so many more ways than just a dip for chips or crackers. It’s great as a topping on baked potatoes, a sauce for sautéed or roasted veggies, in place of ketchup on fries, a topping on burgers or as a dressing on salad. I’ve even used it mixed in with mashed potatoes when making pierogi’s. The sweet caramelized onions balance with the tangy vinegar all blended into the creamy cashew goodness. Try it and see how many ways you can make things taste a little better California style.
- 1 cup raw cashews
- 2 1/2 cups water, divided
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3-4 tbsp white wine vinegar
- 1 lemon, juiced
- 2 tbsp worcestershire sauce (for vegan and/or gluten free be sure to check the label)
- 1 tsp sea salt
- Place the cashews in a glass bowl or jar and cover with 2 cups water (make sure all the cashews are covered with water). Soak at least 2 hours or up to overnight. I find the longer they soak the smoother they process.
- After soaking, drain the water and place the cashews, lemon juice, worcestershire sauce, 2 tbsp vinegar and 1/2 tsp salt into a food processor or powerful blender and process until smooth. Add the remaining 1/2 cup of water a little at a time as needed to get a smooth slightly thin paste.
- Heat the oil in a skillet on medium high heat and sauté the onions and 1/2 tsp salt until softened. Reduce heat to low and let cook 20-30 minutes or until creamy and brown. Stir only occasionally. If the onions appear to be drying out you can add a tablespoon of water to the pan as needed.
- Once the onions are caramelized add the garlic and cook a minute more. Remove from the heat.
- Add the onions and garlic to the cashew mixture and pulse 1 or 2 time to blend. If you don’t want any onion chunks you can blend until smooth.
- Taste and add the remaining vinegar if you want a more tangy flavor.
- Refrigerate at least an hour before serving. This dip can be served cold or at room temperature.
- Serve with veggies, chips or crackers.
Makes about 2 cups.
Serving size 2 tbsp.
Nutrients per serving: Calories: 126, Cal. from Fat: 82, Total Fat: 9.5g, Sat. Fat: 1.5g, Carbs: 9g, Fiber: 1g, Sugars: 4g, Protein: 3g, Sodium: 294mg, Chol: 0mg
Store leftover dip in an airtight container for up to a week in the refrigerator.