Vegan Blooming Onion Dip

This creamy, dreamy chip dip features caramelized onions, horseradish, Forager yogurt and a crispy topping that mimics the breading on a "Bloomin' Onion"!

Prep Time5

Cook Time30

Chill Time2

Course: Snack

Servings:

Calories: 205kcal

Author: Lauren Boehme

Ingredients

For The Dip

2 Tablespoons Vegan butter
1 Tablespoon Olive oil
2 Large Sweet onions, sliced thin(about 2-2 1/2 cups)
1 teaspoon Organic cane sugar
3/4 teaspoon Salt
1/2 teaspoon Black pepper
1 teaspoon Garlic powder
Pinch of Cayenne pepper
4 Ounces Vegan cream cheese, I used Kite Hill
3/4 Cup Forager Unsweetened Plain Cashewmilk Yogurt*
1/2 teaspoon Prepared horseradish, vegan (not creamed, just plain horseradish)
Salt and Pepper to taste

For The Topping

1 Tablespoon Olive oil
1/2 Cup Panko bread crumbs, vegan
1/2 teaspoon Smoked paprika
1/4 teaspoon Thyme, dried
1/4 teaspoon Oregano, dried
Pinch of Salt
Green onions, chopped

Instructions

First, caramelize your onions. Heat the vegan butter and olive oil on medium high in a large non-stick skillet. Once the butter has melted, add the onions to the skillet.
Sauté, reducing heat as needed, for about 5 minutes or until the onions start to brown.
Sprinkle the sugar over the onions, toss to combine. Reduce heat to medium low and continue to sauté the onions until they are golden brown and completely caramelized. This takes about 25 minutes.
Sprinkle the salt, pepper, garlic powder and cayenne over the onions, Toss to combine. Let sauté for another minute.
Turn the heat off and let the onions cool while you mix together the rest of the dip.
In a large mixing bowl add the vegan cream cheese, yogurt, horseradish and a pinch of salt and pepper.
Whisk until completely smooth. If you are having a hard time getting the cream cheese to be completely smooth, I like to use a hand mixer and beat until smooth.
Once the onions have cooled a bit and they are just a little warm and no longer hot, pour them into the bowl with the cream cheese and yogurt mixture.
Stir to combine everything. Now chill in the fridge for at least 2 hours.
When ready to serve, make the crispy topping. Heat the olive oil in a medium sized non-stick skillet on medium high.
Add the panko, paprika, thyme, oregano and salt to the skillet. Toss to combine everything.
Toast the bread crumbs, reducing heat as needed, until the bread crumbs are golden brown. About 2-3 minutes.
Put the dip in a serving dish and top with the crispy topping and green onions if desired.
Serve immediately with chips!

Video

Notes

*This post is sponsored by Forager, and I highly recommend using their plain cashewmilk yogurt for this recipe!

Nutrition