It’s hard to describe how much I love this dip. Make sure to include the nutritional yeast, which gives the dip the cheesy flavor you’d normally get by adding cheese or cream cheese to a creamy dip recipe. Sprinkling some crispy bacon bits on top wouldn’t be a bad idea either.
Prep time 15 minutes
Makes about 3 cups (720 g) of dip
2 pounds (905 g) sweet yellow onions, diced
2 tablespoons (30 g) Homemade Ghee
2 sprigs fresh rosemary or 1/2 teaspoon dried
1 recipe Paleo-Friendly Mayonnaise
1 clove garlic, minced
2 tablespoons nutritional yeast
1 tablespoon (15 ml) coconut aminos
2 teaspoons onion powder
2 teaspoons Dijon mustard
Hot sauce, to taste
1 Place the onions, ghee, rosemary, and 1/4 teaspoon sea salt in a 2- or 3-quart (1.9 or 2.8 liter) slow cooker.
2 Cover and cook on high for 2 hours, stirring halfway through.
3 Transfer the onions to a medium bowl and let them cool completely. Drain any excess juices.
4 Stir in the mayonnaise, garlic, nutritional yeast, coconut aminos, onion powder, mustard, and hot sauce. Taste, and add a pinch or two of salt if necessary.
5 Dip is best served chilled, but can be served at room temperature.
6 Serve with vegetable chips or as a topping for baked potatoes or hamburgers. It’s also fantastic on eggs.