Classic onion dip is reworked into a healthier, vegan version that will please even the pickiest snackers. Piles of veggies, chips, crackers, or breadsticks will make this delish dip disappear in minutes.
I take full responsibility for your new addiction to this classic onion dip! It’s so killer and extra when it comes to that oniony flavor. It’s just like the junky stuff you buy in the tub, but of course, not junky at all. So don’t feel too bad about devouring a whole bag of chips with it either.–Lauren Toyota
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Classic Onion Dip FAQs
How long will this onion dip last in the fridge?
Even though this dip offers a dairy-based alternative, we still feel that it’s at its best within 4 to 7 days (as if there’ll be any left after day 2…). If it’s been sitting in the fridge awhile and you notice that it’s gotten a little watery, just stir the liquid back in. You could drain it off but be aware that your dip will probably become a little thicker without that extra moisture.
What’s the difference between soft and regular tofu?
Regular tofu has been pressed and has a somewhat spongy texture, and comes in several varieties that are distinguished by how much water is pressed out. Soft tofu has the least amount of water pressed out, giving it a supremely creamy texture that makes it perfect for dips. On the other hand, firm tofu has low moisture content and a pretty dense texture.
My onion dip seems too thick. What’s the best way to thin it out?
If your blender seizes or won’t blend the dip well, drizzle in an extra tablespoon of lemon juice to allow it to blend smoothly.
Classic Onion Dip
Ingredients
- One (14-oz) package soft tofu
- 1/2 cup dairy or vegan sour cream
- 1/2 cup vegan or regular mayonnaise
- 1 large shallot coarsely chopped (a generous 1⁄3 cup)
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon plus 1 teaspoon onion powder
- 2 teaspoons dehydrated minced onion
- 1 teaspoon vegetable broth powder or 1 onion or vegetable bouillon cube
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 bag ridged or ruffled potato chips
Directions
- Drain the tofu from the package water and place in a nut milk or bamboo steamer cloth or wrap in a clean dishcloth and squeeze out as much moisture as possible. You should have about 1 1/4 cups of strained tofu.
- To a high-powered blender, add the tofu with the sour cream, mayonnaise, shallot, apple cider vinegar, lemon juice, onion powder, dehydrated onion, vegetable broth powder, sea salt, and black pepper.
- Blend until very, very smooth, about 5 minutes. You may need to use the baton to move the mixture closer to the blade while blending or stop the blender and push the mixture off the sides with a spatula a few times in between blending.
- Scrape into a bowl and refrigerate for at least 1 hour before serving with the potato chips. It’s best served after refrigeration, but if you can’t wait, it can still be eaten immediately.
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Recipe Testers’ Reviews
This classic onion dip was delicious and super easy to make. It has a wonderful onion flavor without being too much. My dip didn’t turn out like the picture; it wasn’t as white or smooth but it was still pretty tasty. This would be a lovely addition to a vegetable platter and could easily serve 6 to 10 people as a dip.
While you may not absolutely need to be a child of the 60s and 70s to declare your classic onion dip bona fide, I’ll say I have some experience and have happily devoured my share of onion dip made the good old fashioned way (this involved a blue box with two envelopes that I was certain were only invented for dip, or if you were a “fancy” family you used a French onion recipe mix in green and gold packaging), so I have a certain texture and flavor in my memory. This recipe hits all those taste buds, but with ingredients I understand and am happy to consume as my almost-adult self. I’ll also serve it with veggies (especially if I run out of those nice crinkle cut chips I can’t quite resist).
While I did not go fully vegan with my version, I was happy to meet it halfway – the tofu gives a body and texture that’s just a bit firmer than hummus, and since I actually quite like tofu, I am very happy to utilize it. Since I currently seem to be in love with Mexican crema as the sour cream of choice in my fridge, I omitted the sea salt, and I relied on Best Foods because other than homemade, I think Best Foods is “real mayo”.
As suggested, I did use a nut milk bag (extra fine mesh) and was able to get out most of the excess moisture (though given this actually was the first time I ever had to pause my workhorse Vitamix, I did wonder if I was too ambitious). Although I did pause using the blender in 5-10 second bursts, then pulse, I tasted the mixture and decided an extra tablespoon of lemon juice would be welcome and the blender appreciated it as well.
Although it was frankly yummy immediately, I did give it 2 hours in the fridge before serving it and can say it’s a very popular item in our household this week. It was also perfect the next day, with only the slightest hint of moisture, it really didn’t show any signs of separating.
It has a nice firmness that won’t slide off a chip or even a veggie stick. Most importantly, it has great onion flavor and you can serve this with complete confidence that you CAN improve on the original. What did himself think? He helped himself, and suggested we should have some and watch a movie.
Originally published March 14, 2021
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If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Wow… I’ll stick to the New Zealand way..
1x packet onion soup powder
1x tin reduced cream
1x tsp vinegar
Mix, refrigerate, eat.
Simple..you’re welcome 😂😂👍
That works too, Glenn!