Kiss your old sour cream-based dips goodbye. Kick them to the curb. Tell them to pack their bags and hit the road. You’ve got this phenomenal roasted onion dip now and it’s not going to disappoint. It’s dairy-free and flavorful. In the words of Michael Scott: You won’t regret this.
Note: Start making small improvements to your diet, then work your way to a larger goal. First replace that sour cream dip with this Roasted Onion Dip. Then replace those chips with roasted or fresh veggies. Look, you’re still munching and dipping, you’ve simply improved the quality of the munch and dip. You get what I’m saying?
1 yellow onion, sliced
1 tablespoon coconut oil
2 tablespoons apple cider vinegar
2 tablespoons raw honey
1 tablespoon dijon mustard
¼ teaspoon sea salt
1 cup raw cashews
½ bunch Asparagus
1 bunch radish
sprinkle sweet paprika
2 tablespoons pepitas
Preheat the oven to 380 degrees. Lightly grease a rimmed baking sheet with coconut oil.
Place the coconut oil and onion in a skillet. Place over low heat, stirring occasionally for 20 minutes, until caramelized. Once the onions have caramelized, remove from heat.
Soak the cashews in hot water for 10 minutes. Discard the water.
Combine the onions, cashews, vinegar, honey, and salt in a food processor. Blend until smooth.
Wash and trim the veggies. Place on the prepared baking sheet. Roast for 40–60 minutes. Serve the roasted veggies with the dip. Enjoy!