7ouncessilken tofu½ of a 14 ounce block; make sure to drain off any liquid
1teaspoondry parsleyor 1 tablespoon fresh
½teaspoondry oreganoor 1 teaspoon fresh
1tablespoonapple cider vinegar
fresh chopped parsley and chivesfor serving
In a large skillet, heat 1 tablespoon olive oil over medium heat. Saute the sliced onions for 8-10 minutes, until lightly golden. Turn the heat down to medium low and sprinkle with salt. Stir only once every 10 minutes, until the onions are golden brown and tender, about 40 minutes.
Combine all ingredients in a blender. Blend until smooth and creamy. Taste for salt and seasonings.
Enjoy chilled. Serve topped with fresh chopped parsley and sliced chives.
Texture: Prefer a chunkier onion dip? Dice ½ of the caramelized onions and fold into the blended onion dip.
Leftovers: For best quality, keep leftovers refrigerated in a closed container for 3-4 days.
Serving: Enjoy with potato chips, pretzels, or veggies. It's also great as a sandwich spread.