RCI-SN.001.0276.002
Onion Dip
This delicious sour cream and onion dip will bring back memories of carefully emptying a dried soup envelope into a tub of sour cream and gently trying to push the salty mass into the center so you can stir it without choking on instant soup dust.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- 1 unit
- Pkg Vegan onion soup mix*1 unit
Method
1
Drain the soft silken-style tofu and pat it gently with paper towels to remove excess moisture. Allow it to rest for 5 minutes to ensure the dip achieves a smooth, creamy consistency.
5 minutes
2
Heat a small skillet over medium heat and add a drizzle of vegetable oil. Sauté diced onions until they are softened and lightly golden, stirring frequently to prevent burning.
10 minutes
3
Remove the sautéed onions from the heat and allow them to cool completely to room temperature. This prevents the heat from altering the texture of the tofu and sour cream when combined.
10 minutes
4
Place the drained silken tofu into a blender or food processor and blend until completely smooth and no lumps remain.
2 minutes
5
Transfer the blended tofu to a mixing bowl and fold in the sour cream until the mixture is fully combined and uniform in texture.
2 minutes
6
Stir the cooled sautéed onions into the tofu and sour cream mixture, distributing them evenly throughout the dip.
2 minutes
7
Season the dip generously with salt and pepper to taste, adjusting the seasoning until the allium flavor is well balanced.
1 minutes
8
Cover the dip and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled alongside crackers, chips, or raw vegetables.
30 minutes