Vegan Coconut Caramelized Onion Dip

Total time1 hr 40 min

Prep time15 min

Cook time55 min

Deep golden, jammy caramelized onions are the heart of this dip, slow-cooked until they turn sweet and savory with just a touch of tang from apple cider vinegar. They're folded into a chilled, whipped coconut cream base that's been brightened with garlic powder, onion powder, ginger, and turmeric for a warm, savory depth that feels far more complex than the short ingredient list suggests. Fresh chives and parsley add a pop of color and a grassy freshness that balances all that rich caramelization. Chilling the dip before serving lets everything firm up into a scoopable, luxurious texture that clings beautifully to cucumber slices, carrot sticks, or crispy cassava chips. It's an easy make-ahead app that works for game day, potlucks, or just snacking on the couch, and it's a great choice for a plant-based spread. No one will guess how much flavor comes from just onions, coconut, and a handful of pantry spices.

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Ingredients

8 servings

For the caramelized onions

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 large yellow onions, halved and thinly sliced
½ tsp fine sea salt, plus more to taste
1 tbsp apple cider vinegar

For the dip base

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
¼ cup coconut cream (skimmed from the top of the refrigerated can)
2 tsp apple cider vinegar
½ tsp garlic powder
½ tsp onion powder
¼ tsp ground ginger
¼ tsp turmeric
2 tbsp fresh chives, finely chopped

For serving

1 tbsp fresh parsley, finely chopped (optional)
sliced cucumber, carrot sticks, or cassava chips, for serving (optional)

Instructions

1
Refrigerate the can of full-fat coconut milk overnight (or for at least 8 hours) so the cream separates and rises to the top. When ready to begin, open the can without shaking it and spoon off 1/4 cup of the thick cream into a medium mixing bowl; set aside. Reserve the remaining coconut liquid for another use.
2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the sliced onions and 1/2 tsp salt, then stir to coat. Cook, stirring every 3–4 minutes, for 10 minutes until the onions have softened and begun to turn translucent.

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