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Tuesday, January 22, 2008

Super Bowl Onion Dip: Recipe

onion dip

What I consider "a super bowl" is not THE Super Bowl. It's a sophisticated little serving dish from Villeroy and Boch that's perfect for serving onion dip. I'm of the opinion you can never have too many bowls. Perhaps there is a food stylist somewhere deep inside me, struggling to be free.

Recently I had a creamy mushroom soup with chopped green beans and a topping of crispy onions. It was soup based on that classic, and in my opinion somewhat disgusting, Thanksgiving side dish, the green bean casserole. But the soup was delicious, proving some classics really are good if made with great ingredients. That was my idea for this dip which, coincidentally I served at Thanksgiving this year. But I think it would be great for that other major American holiday, Super Bowl Sunday.

I basically increased the seasonings and onions in a dip recipe I found on the Whole Foods Market website, which has lots of great ideas, by the way. The dip is filled with onions, leeks and garlic, a few seasonings and a rich and a creamy base that is vegan and healthy. Ok, it's tofu. I use a "light" firm soft tofu for a myriad of recipes, when pureed it becomes a creamy bland canvas, ready for flavor. This recipe is a good one for converting tofu-haters and for those who are looking for dairy-free recipes.

Onion Dip
makes about 2 cups


1 Tablespoon olive oil
1 large onion
1 leek
3 cloves garlic
pinch salt
12 ounces soft firm tofu, drained
1 Tablespoon balsamic vinegar
1 teaspoon soy sauce
1 teaspoon lemon juice
Freshly ground black pepper, to taste


Peel and cut the onion in half. Thinly slice the onion halves, you should have about 2 cups of onion slices. Slice the white part of the leek and garlic. Heat a heavy skillet over medium heat and add the olive oil. Add the onions, leeks and garlic and sprinkle with a little salt. Cook the onions, stirring from time to time to keep from sticking until brown and caramelized.

Transfer the onion mixture to the food processor and pulse a few times then add the rest of the ingredients and blend until smooth. Taste for seasonings and adjust to your liking. Chill overnight in the refrigerator and serve with vegetables, potato chips or pita chips.

Note: If your tofu is very moist you may need to slice it and drain it on paper towels.