Forget those little packets of spice mixes stirred into sour cream. While this dip may take a bit more time, it’s hardly what you could call hard work, and slowly caramelized onions put those little dehydrated ones to complete shame.
1 tablespoon unsalted butter
1 cup chopped onion
½ cup sour cream
Salt and freshly ground pepper
Pinch of smoked paprika (optional)
Splash of buttermilk (optional)
Place the butter in a heavy skillet and melt over medium-low heat. Add the onion and a pinch of salt and, stirring occasionally, let the onions sweat and caramelize, 20 to 30 minutes. Don’t be tempted to turn up the heat; you want it low and slow to get the onions to their sweetest without charring.
Once the onions are an even golden color, remove them from the heat and allow them to cool to room temperature. You can put them in the refrigerator, covered, to speed up the process.
Once the onions are cool, stir them and any collected juices into the sour cream and season to taste with salt and pepper, and a pinch of smoked paprika if using. If the consistency is too thick, add a splash of buttermilk to thin it out. You can eat this dip immediately, but I think it’s even better after sitting, covered in the refrigerator, for an hour or two to let the flavors meld.
This dip is naturally gluten-free.
For vegan Onion Dip, replace the butter with an equal amount of olive oil and the sour cream with an equal amount of Vegan Cashew Cream (this page) or smoothly pureed silken tofu.
Pimentos are sweet peppers with a flavor subtly different than a typical bell pepper. They are slightly sweeter, without the bitter edge that bells can sometimes have. Pimentos are delicious when paired with a good sharp cheddar cheese. If you can’t find fresh pimentos, you can substitute just about any fresh sweet pepper. For a creamier spread, mix in two tablespoons of cream cheese.
2 pimento peppers, finely diced
4 ounces grated sharp cheddar cheese
Salt
In a medium bowl by hand, or in the bowl of a food processor, mix the peppers and cheese. Season to taste with the salt. Allow the mixture to sit in the refrigerator, covered, for 1 hour to allow the flavors to meld.
This cheese is naturally gluten-free.
For vegan Pimento Spread, simmer 2 cups grated carrot with 2 cups hemp milk (or other non-dairy milk) and ¼ teaspoon salt until the carrots soften and start to melt into the liquid, about 10 minutes. Remove the mixture from the heat and cool to room temperature. Once cool, mix in 1 cup Vegan Cashew Cream (this page), 2 finely diced pimento peppers, and salt and pepper to taste.
It’s hard for me to imagine a more perfect food than chile con queso. The melty, creamy cheese with plenty of kick from chiles is heavenly whether spread on a chip or poured over a piece of toast. To make sure your dip is creamy and not grainy, it is important not to rush the melting.
1 tablespoon unsalted butter
½ cup chopped onion
½ cup canned green chiles
1 medium tomato, peeled, seeded, and chopped
½ teaspoon dried oregano
¼ cup (2 ounces) heavy cream
½ cup (4 ounces) buttermilk
1 teaspoon white spelt flour
2 ounces grated Monterey Jack, Colby, or cheddar cheese
⅛ cup (1 ounce) crumbled queso fresco or Cotija
Salt and freshly ground pepper
Combine the butter, onion, and chiles in a sauté pan over medium heat and cook until the onion softens and becomes translucent, about 5 minutes. Stir in the tomato and oregano and cook for 1 minute.
Stir in the cream, buttermilk, and flour and bring to a simmer to thicken slightly, about 3 minutes. Stir in the Monterey Jack cheese and gently stir to melt. Season to taste with salt and pepper. Serve immediately, topped with the queso fresco.
For gluten-free Chi le Con Queso, replace the spelt flour with an equal amount of arrowroot powder.
For a vegan alternative to Chile Con Queso, make the vegan version of the Onion Dip (this page), and stir in a tablespoon of pickled chile peppers (like Mama Lil’s).
Forget about those cans of brown mush that look more like dog than people food. This dip is flavorful and beautiful, in a dip sort of way. Instead of using the traditional pinto beans, I prefer to use red lentils, which retain a little of their rosy color. Black-eyed peas are also great in this recipe, but if you aren’t starting with canned peas, make sure you soak the peas overnight and then drain them before proceeding with the recipe.
1 cup dried lentils
¼ onion
2 tablespoons olive oil, plus more for drizzling
1½ tablespoons freshly squeezed lemon juice
¼ cup chopped chives or scallions
Salt and freshly ground pepper
Combine the lentils and onion in a heavy-bottomed saucepan. Add enough water to cover the lentils. Bring to a boil and then reduce to a simmer. Cover the saucepan and cook on low until the lentils are quite soft and have lost any of their mealy texture, 5 to 10 minutes, adding a little more water if the lentils look dry. Remove from the heat and let the lentils cool.
Remove the onion and discard. Add the olive oil and lemon juice and mash the mixture with a fork. Transfer the dip to a bowl and stir in the chives. Season to taste with salt and pepper, and drizzle with olive oil before serving.
This dip is naturally gluten-free and vegan.
