Well hi there kids! I am back from a wonderful reflective pause in the blogging world, and I am so excited to be back! I have so many things to share with you, starting with today’s recipe. This balsamic, fig, and caramelized onion dip is my new jam – and by jam I mean dip. And by dip I mean crush. And by crush I mean I crush the hell out of this delicious dip!! Okay, for real time…
May in the northern hemisphere is an absolute hive of activity. Life bursts forth in the form of flowers and babies, and we take time to honour the ones who give rise to it all – our incredible mothers. So much life means many celebrations – baby showers, birthday parties, and Mother’s Day brunch.
This balsamic, fig, and caramelized onion dip is my new favourite recipe to accompany me to the many events of May. It is so quick and easy to prepare, yet it looks so elegant when paired with some fresh fruit and crackers on a platter. And… it is absolutely bomb-ass tasty. Win win, si?
This saucy little number also makes an amazing sandwich spread and pizza topper. Thin it out a little and it instantly becomes an incredible salad dressing.
When making the dip, soak the figs alongside the cashews in a bowl of hot water. This softens them and makes them easier to blend. Also, give the rosemary and thyme a good rub between your palms before adding them to the blender. This releases the aroma and flavour of the herbs.
Alright folks, that’s all you’re going to hear from me today, cause I want to get back to enjoying the beautiful sights, sounds, and smells of May… and finger lick after finger lick of this dayyy-lish-us dip!!
Balsamic, Fig & Caramelized Onion Dip
Quick, easy, and soo so tasty, this balsamic, fig, and onion dip goes amazingly on everthing from fruit and veg to crackers and pizza!
- 1 cup cashews soaked in a bowl of hot water for 20 minutes
- 4 large dried figs soaked in hot water for 20 minutes
- ½ onion sliced
- 2 tbsp coconut oil
- 1 tbsp coconut sugar
- 1 tbsp balsamic vinegar
- ½ cup filtered water
- 1 tsp thyme rubbed
- 1 tsp rosemary rubbed
- ¼ tsp salt
- ¼ tsp black pepper
- Soak the cashews and figs together in a bowl of hot water for at least 20 minutes.
- Meanwhile, heat a small skillet to medium heat, then add 1 tbsp of coconut oil and the sliced onion. Add a pinch of salt and stir to incorporate.
- Cook the onion, stirring frequently, until it becomes soft and translucent.
Now add the second tbsp of coconut oil and the coconut sugar to the pan, and stir until the sugar has dissolved. If it does not fully dissolve, add one more tbsp of coconut oil.
Cook for two more minutes, then use a spatula to scrape the entire contents of the pan into a small blender.
Rinse the soaked cashews and figs, then add them to the blender.
Now add the water, vinegar, rubbed thyme and rosemary, salt, and pepper, and blend until you have a smooth, creamy dip. Can be eaten immediately or refrigerated for several hours to cool and thicken.
Leftovers keep for up to one week in a sealed glass or stainless container in the fridge, or three months in the freezer.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!