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Appetizer
French Onion Dip with Violife Cream Cheese by Mike Solomonov
Delicious dip by Chef Mike Solomomov
Delicious dip by Chef Mike Solomomov
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ServingsPortions 4
- 2 large onions, peeled, halved, and cut into thin half-moons
- olive oil
-
16 ounces Violife 100% Vegan Just Like Cream Cheese Original
- ½ medium red onion, finely chopped
- ½ cup chives, finely chopped
- ½ cup dill, finely chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Juice of 1 lemon, plus more to taste
For the Caramelized Onions (Makes 3/4 Cup)
- Add enough olive oil to coat a 9 or 10-inch skillet. Place the onions on top.
- Set the pan over high heat and leave it alone for a few minutes.
- Reduce the heat to medium-low and stir occasionally stir just to minimize sticking. Cook until onions are soft and very well done browned but not burned, adjusting heat as needed. This process takes longer than you think it should.
- Cool slightly before adding to the labneh, or refrigerate. Caramelized onions can be frozen for a few months.
For the Dip
- Put everything, but the lemon juice, into a medium bowl. Stir together until evenly mixed.
- Add in the lemon juice last. Taste for lemon and salt, adding more as needed.
