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!
Ingredients
- 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
- salt
Instructions
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Soak the cashews and figs together in a bowl of hot water for at least 20 minutes.
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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.
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Cook the onion, stirring frequently, until it becomes soft and translucent.
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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.
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Cook for two more minutes, then use a spatula to scrape the entire contents of the pan into a small blender.
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Rinse the soaked cashews and figs, then add them to the blender.
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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.
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Leftovers keep for up to one week in a sealed glass or stainless container in the fridge, or three months in the freezer.
Recipe Notes
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.