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Pumpkin Caramelized Onion Dip

A sweet and savory dip made with pumpkin puree, sage, and caramelized onions. 
Prep Time10 mins
Cook Time45 mins
Cooling Time8 hrs
Total Time8 hrs 55 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 2 cups
Author: Lindsey
Cost: $10


  • Skillet
  • Blender
  • 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