Rich, creamy, and just the right amount of spice - this Caramelized Onion & Chili Crisp Dip made with Fly By Jing Sichuan Chili Crisp will be a hit for all spice lovers! Serve with keto-friendly vegetables for a low-carb option, or with your favourite potato chips and crackers!
1 tablespoon avocado oil
1 large sweet white onion, thinly sliced
½ teaspoon salt
1 cup 2% cottage cheese
½ cup cream cheese
½ cup sour cream
2 tablespoons Fly By Jing Sichuan Chili Crisp (see note)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt, to taste
Green onion or chives, for garnish (optional)
In a pan over medium-low heat, add the oil and thinly sliced onion. Cook for 5-7 minutes, until the onion is slightly softened and translucent. Add the salt, and cook for an additional 45 minutes to 1 hour over low heat, stirring often, until the onion is caramelized and dark in colour.
Add the caramelized onion, cottage cheese, cream cheese, and sour cream to a food processor. Pulse until just combined, then add the chili crisp, garlic powder, and onion powder. Process until completely smooth. Season with salt to taste.
Transfer the dip to a serving bowl, and top with sliced green onion and more chili crisp. Serve with fresh keto-friendly vegetables. For a non-keto option, serve with chips of choice.
Note: 2 tablespoons of chili crisp has a medium spice level. Use 1 tablespoon for a mild dip.