I made this dip when we had friends over the other night. I usually use an Alton Brown recipe that I veganize, but I found this recipe on Martha Stewart’s website and thought I’d give it a try. People liked it a lot, but to be honest I didn’t get a chance to try that much of it once I put it out. I did let it sit in the fridge over night, which I think helped the flavors blend together. Here’s the vegan version, basically just subbing Tofutti products for the dairy… not much of a change but it makes it vegan and no one can tell the difference!
Sweet Onion Dip
Makes 2 Cups
1 tablespoon olive oil
2 Vidalia onions (or other sweet onion), 1 lb total, finely chopped [I just used one huge onion that equaled a pound]
Coarse salt and ground pepper
1 cup Tofutti Better Than Sour Cream
2 ounces Tofutti Better Than Cream Cheese, room temperature
1 1/2 teaspoons white-wine vinegar
1/4 cup finely chopped chives
In a large skillet, heat oil over medium heat. Add onions; season with salt and pepper. Cook, stirring frequently, until gold brown, 12 to 15 minutes. [Mine took longer than this to turn golden]. Let cool to room temperature.
In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper to taste. Chill dip until slightly thickened, about one hour; or cover and refrigerate up to 2 days. Serve with chips.