Onion Dip (AIP/Paleo)

You don’t have to give up the fun of Onion Dip and chips while observing an AIP/Paleo diet. A few adjustments can make it possible once again!

So I hear there’s some big game coming up in America? 🏈 😁 🏈 You neeeeeeed some snackage! I’ve got you covered. In this post, I’m sharing my new recipe for Onion Dip, and several other recipes that will be useful and fun for game day noshies.

First, we need to manage expectations. I know how you love the sour creamy texture of regular onion dip. Oh, me too, friend. It is fun to eat, and so satisfying. But if you are trying to avoid dairy… well, that’s out. And crunchy, salty potato chips? Yes, please! Unless you are sensitive to nightshades, and puff up after only a few bites, like me. 🙋🏼‍♀️

So where does that leave us? Let’s make a few little adjustments here and there. Instead of potato chips, get you some cassava strips. These are DELICIOUS, and a mighty fine substitute.

Then, try this recipe for Onion Dip. To get a creamy texture, I’m using Let’s Do Organic Heavy Coconut Cream. The reason I’m being brand specific here is that there is a wide range of thickness in the various brands of coconut cream. This particular brand has the right consistency for dip.

More game day recipes

Want some other ideas for game day? Try these:

Supah Guac

Ranch Dressing/Dip

Garlic Rosemary Taro Fries

Lamb Mint Meatballs w/Tzatziki Sauce

Sweet and Sour Meatballs

As always, I’m wishing you love and healing. And may your favorite team win!!! 😄

💗,

Wendi

Onion Dip (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com

Course: Appetizers, MiscellaneousCuisine: AIP, PaleoDifficulty: Easy

Approximate Yield

2

cups

Prep time

5

minutes

Cooking time

30

minutes

You don’t have to give up the fun of Onion Dip and chips while observing an AIP/Paleo diet. A few adjustments can make it possible once again!

Ingredients

• 13.5-oz. can Let’s Do Organic Heavy Coconut Cream*, refrigerated overnight

• 2 TBSP extra virgin olive oil

• 1 C. finely chopped yellow onion

• 1/2 tsp honey

• 1 TBSP apple cider vinegar

• 1 TBSP finely chopped parsley

• 1 + 1/2 tsp garlic powder

• 1 tsp sea salt

Directions

• At least one day before you plan on making dip, place can of coconut cream in the refrigerator.
• In a small saucepan, heat olive oil over medium low heat. Add onions and honey. Patiently cook them low and slow, stirring occasionally, until onions are a mellow brown. (Take care not to burn!) Set aside to cool.
• Scoop out into a bowl the firmed coconut cream that has risen to the top of the can overnight, reserving the liquid at the bottom of the can for another use. Once the onions are cool, add them to the bowl, along with the rest of the ingredients. Stir well to combine. Keep refrigerated.

Notes

• *I’m being specific about the brand of coconut cream I use because there is a lot of variation out there in the thickness of coconut creams. This brand seems to work well for this dip.
• I’ve found that this dip is best after a couple days in the fridge when the flavors have had a chance to meld.

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