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.
If you liked this, you may also enjoy:
Roasted Cabbage Wedges with Curry Leaf Ranch
