This caramelized onion white bean dip with crispy kale and miso balsamic mushrooms has layers of flavor and texture. The only rule with dip is to dip your heart out!
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We’re all aware that dips are great for gatherings but sometimes I don’t want to think about my dipping etiquette! So this is dip for one. It’s a caramelized onion white bean dip with crispy kale, and miso balsamic mushrooms. I feel like it has enough layers and substance that it’s a step beyond a snack. It’s lunch! It’s dinner! It’s whatever you want it to be!
I usually cheat when caramelizing onions but this time I decided to actually do the thing: low and slowww. I caramelized a single onion because that’s all I had (irresponsible of me because I should never be out of onions), but I’d recommend two or three!
For me, if mushrooms are involved, they’re usually a star and these miso balsamic mushrooms are a 5-minute star, giving me more return on investment than the onions (but I do still appreciate the onions). Serving with a baguette is definitely good idea. And if it’s just you, double dip. Increase the dip-to-bread ratio. Live your life, as you should in a true dip for one!
Caramelized Onion White Bean Dip with Miso Balsamic Mushrooms
Ingredients
caramelized onion white bean dip
- 2 tbsp olive oil, divided
- 2 medium red onions, sliced
- 3 large garlic cloves, sliced
- 14 oz. canned white beans
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- ½ tsp sea salt or to taste
- ¼ tsp black pepper
- ½ cup curly kale (optional)
- calabrian chili (optional)
- toasted sesame seeds (optional)
miso balsamic mushrooms
- 6 oz. baby bella/cremini mushrooms
- ½ tsp red chili flakes
- ½ tsp black pepper
- 2 tbsp chopped fresh thyme
- ½ tbsp white miso
- 1 tbsp balsamic vinegar
Instructions
- Caramelize the onions. Heat 1 tbsp olive oil in a pan over medium heat. Add the onions and spread them across the surface of the pan. Reduce heat to medium-low. Stir every 5 minutes or so until caramelized. Add a pinch of salt after 10 minutes and the sliced garlic after 20-25 minutes. I caramelized the onions for about 45 minutes (but if you have a life, you can do less time at higher heat – it's good, just not how caramelized onions are usually prepared).
- Process the dip: In a small processor, process white beans, tahini, 1 tbsp olive oil, lemon juice, apple cider vinegar, sea salt, pepper, and about half of the caramelized onions. Process until whipped and creamy. You may need a few tablespoons of cold water.
- For the mushrooms, heat a little oil in a pan over medium heat. You can just use the same pan you used for the onions. Add the mushrooms and cook until soft, about 3-4 minutes. Then add red chili flakes, black pepper, and thyme. Combine well and add balsamic and miso. To spread the miso throughout the mushrooms, add a splash of water and stir to break it down. Take the pan off the heat shortly after adding the miso.
- If you want to make the crispy kale, I just air fried for 5 minutes at 375 F with a little olive oil and salt!
- To assemble: start with the white bean dip. Fold in the remaining caramelized onions. Top with crispy kale, mushrooms, and any additional toppings of your choice, like calabrian chili and sesame seeds.
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