With the holidays coming up, I wanted to create a dip that would complement my favorite potato chips and be equally delicious. Onion dip is probably my favorite chip dip of all time, especially if we’re talking sweet, deeply flavored caramelized onions.
A Match Made in Heaven – Pumpkin Caramelized Onion Dip + Kettle Chips
For a fun seasonal twist, I wanted to add in pumpkin puree, sage, and a pinch of freshly grated nutmeg, all of which go splendidly with caramelized onions. My recipe is also dairy-free, made with a cashew cream base; but it can easily be made with sour cream, creme friache, or even Greek yogurt.
The dip can be served at room temperature, but it’s even better warmed up a bit. It’s well worth the effort for this golden-hued pumpkin caramelized onion dip – it ticks off all the boxes of sweet, tangy, and savory.
Perfect for chip-dipping, and made with healthy ingredients too!
Deep River Snacks kettle chips are sturdy, which is very important when dipping, am I right? Of all the flavors we sampled, I really loved the dip with the Rosemary and Olive Oil and Salt and Cracked Black Pepper Chips, but it was also amazing with the Original, Sea Salt Vinegar, Sour Cream and Onion, and new Black Truffle chips as well.
And who am I kidding? I could eat this caramelized onion dip on any chip and be perfectly content. I can’t wait to make this to take to parties and other get-togethers. I think it would be a welcome addition to any snack or appetizer spread.
Pumpkin Caramelized Onion Dip
- Serving bowl
- 2 tablespoons olive oil
- 2 large onions diced
- Sea salt and black pepper
- 1 cup raw cashews soaked overnight and drained, see notes
- 1/4 cup water plus more if needed
- 2 teaspoons apple cider vinegar or lemon juice
- 1/2 cup pumpkin puree fresh or canned
- 1 teaspoon dried rubbed sage or 1 tablespoon fresh sage minced
- Pinch fresh grated nutmeg plus more for garnish
- Deep River Snacks kettle chips for serving
- Heat a large skillet over medium high heat. Add the olive oil and let heat for 10-20 seconds, until shimmering. Add onions to the pan and season with a little salt and pepper. Saute for 5-7 minutes, or until onions start to soften a bit. Cover pan and reduce heat to medium low. Cook, stirring occasionally for 45-60 minutes, or until onions are golden. (To speed up the caramelization process, add 1 cup of water to the pan and bring to a simmer. The water will evaporate leaving the onions very soft and they will caramelize in about half of the time.)
- Meanwhile, place the pre-soaked cashews, water, vinegar or lemon juice, and a pinch of salt into a blender jar. Blend, stopping to scrape down sides as needed. If the mixture is too thick and chunky, add a little more water. It should be the consistency of yogurt or sour cream. Add the pumpkin puree, sage, and nutmeg. Blend again until very smooth.
- Transfer to a serving bowl. Stir in the caramelized onions, reserving about 1/4 cup for the garnish on top. Taste and add more salt, if needed. Transfer to a serving bowl.
- Top the dip with reserved onions, and a sprinkle with freshly grated nutmeg and freshly ground black pepper. Serve at room temperature or warmed up with Deep River Chips. (Recommended flavors: Original, Salt and Cracked Pepper, Rosemary and Olive Oil, Sea Salt Vinegar, Sour Cream and Onion, or Black Truffle.)
- 3/4 cup sour cream, creme fraiche, or Greek yogurt can be substituted for the cashews, water, and vinegar/lemon juice.
- Butternut squash puree can be substituted for the pumpkin
Photos by Ana Maria Stanciu24