Summer Veggie Dip

The best summer veggie dip ever! This dip meets French onion and dill dip in the middle

10 minutes

Difficulty

This is our estimate based on online research.
Calories:	98
Fat:	6 g
Carbohydrates:	3 g
Protein:	2 g
Calculated for total recipe.

by The Honest Skillet

View other recipes by The Honest Skillet

Serves: 6-8

Ingredients

1 whole 1 whole 1 whole Onion, yellow or white, cut in half and sliced
1 Tbsp 1 Tbsp 1 Tbsp Butter, Salted, This recipe was made with Kerrygold
2 Tbsp 2 Tbsp 2 Tbsp Dill, fresh, chopped
2 Tbsp 2 Tbsp 2 Tbsp Chives , chopped
1 whole 1 whole 1 whole Lemon, fresh squeezed
0.25 cup 0.25 cup 0.25 cup Cashew Butter, Unsweetened, or creamed cashews
0.75 cup 0.75 cup 0.75 cup Mayonnaise (click for recipe), your favorite paleo

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Melt the butter in a skillet over medium heat. Add onions and cover for about 5 minutes, stirring occasionally. Take off lid and reduce to low heat slowly browning the onions. Careful to not burn them. Take off of heat and let cool.
Meanwhile, in a container combine all other ingredients, once onions are cool add them to the rest of the ingredients. Using the emulsion blender, combine until smooth. Let sit in refrigerator for several hours or overnight to get the best flavor. This makes about a cup of dip.