Caramelized Onion White Bean Dip

Prep Time: 10 minutes Cook Time: 30 minutes Servings: Yield: 4 cups Source:

Ingredients

1 1/2 lbs sweet onion, thinly sliced quarter moons (if large) or half moons (if small)

3 tbsp extra virgin olive oil, divided

28oz can (3 cups cooked) cannellini beans or other white beans, drained and rinsed

1/4 cup fresh squeezed lemon juice

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt, more to taste

2-4 tbsp cold water or aquafaba (liquid from can of beans)

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh sage (substitute 1 tsp dried)

Directions

Warm a large skillet over medium-low. Add 1 tablespoon of oil and the onions along with a pinch of salt. Cook slowly stirring occasionally until the onions are dark golden and caramelized. The process will take 30-35 minutes.

In a food processor combine the beans, 2 tablespoons of olive oil, lemon juice, onion powder, garlic powder, and salt. Process until smooth, adding cold water, aquafaba, or more olive oil to thin if needed. Let it process for several minute, pausing to scrape down a few times. Taste and adjust salt and lemon juice if needed.

Add in the rosemary, sage, and caramelized onions, setting aside some to garnish if desired, and pulse to chop up and combine.

Enjoy immediately or refrigerate to allow flavors to meld. It will keep for about a week.

Notes

Aquafaba is the liquid that is in the can of beans, or if cooking beans from dried then the liquid that you use to cook the beans. It can improve the texture of the dip, but it's ok to substitute with cold water or add more olive oil if you'd prefer (or a combination of the two).

Nutrition

SODIUM: 246mg CARBOHYDRATES: 14g FIBER: 3g
SUGAR: 2g PROTEIN: 4g