You're going to freak over this French onion dip recipe. Why? Because it's dairy-free and absolutely delicious. 😋 We promise it's true!
While we're *all* patiently waiting on Spring because #BBQseason -- we've got a bit of time before the sun truly shines. ☀️ So, why not perfect this dip before those backyard barbecues begin?
This recipe makes a lot...like, A LOT, so it's the perfect centerpiece for graduation celebrations, family reunions, or a picnic at your local park.
First, begin by dicing the onions and the shallots into small, thin slices. Heat 2 tbsp of olive oil in a medium sauce pan over medium heat and sauté the onions until soft and brown. About 35 minutes. Add the shallots and sauté with the onions for 15 more minutes: until soft and blackened.
Combine 2 containers of Dollop Lama, 1 cup of mayo, celery salt, regular salt, black pepper, and Worcestershire sauce in a mixing bowl. Make sure those ingredients are mixed well. We recommend the folding technique.
After the onion variety is cooked well, cool for about 5 minutes and blend on low speed or until chopped finely. About two minutes but don't let them puree. Be sure they keep some shape. Lastly, fold onions into the creamy mixture and refrigerate for 24 hours.
We recommend enjoying with a giant pile of potato chips, fine or ruffled, whatever floats your French onion boat. 🚣♀️😃