Someone on Pinterest pinned a picture of this recipe from the King Arthur Flour website. (To view their recipe, click HERE.) I immediately decided to make it. I won’t keep you in suspense. It’s awesome. Usually, I just post dips, but this one is soooooo good with the baked zucchini sticks, that they just BELONG together. The dip is also great with chips and I can imagine it slathered on a burger. Oh, baby. The dip itself is dairy free (unless you consider mayo dairy. I have no idea). You could probably make the zucchini sticks dairy free too, but I’m so into cheese that’s mild heresy. Still, you COULD.
Here’s the recipe copied from the King Arthur Site. Or click HERE for a printable recipe. (I still have to figure out how to get a recipe printer-widget on here.)
1 tablespoon butter
1 medium sweet onion, about 1/2 pound, peeled and sliced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise
salt and pepper to taste
- 3 medium zucchini, unpeeled, cut into 3″-long stick
- 1 tablespoon salt
- 1 cup Panko bread crumbs
- scant 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon Pizza Seasoning or mixed Italian herbs
- olive oil spray
- 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten
|1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.|
|2) Once the onions are a medium brown, remove from the heat and add the vinegar.|
|3) Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.|
|4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.|
|5) To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.|
|6) Combine the Panko, Parmesan, and pizza seasoning; set aside.|
|7) Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.|
|8) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.|
|9) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.|
|10) Serve immediately, with sweet onion dip.|
|Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.|
The hardest thing is caramelizing the onions, because it takes time. You want to though. I cooked them on low for like 30 minutes. I probably could’ve kicked up the heat a little bit and should have let them get a tiny bit more charred. Caramelizing them makes the onions sweet and luscious instead of hot and bitter. It’s worth the wait.
Once your onions are done, add the onions, vinegar, honey (we used agave), and mustard into the blender and blend.
Then add the mayo….
Blend and then…voila! Dip!
Well, your house will smell of onions and you’ll need to air it out AND probably take a shower. (I once dated a man who perpetually smelled of onions. He was a vegan. We didn’t last long.)
The dip itself is AMAZING. I give it a solid 5 of 5 pretzels. It also keeps well. Make it ahead of time and serve it later. I really want to try it on a burger.
I didn’t document making the zucchini sticks because it takes a lot of time to post these blogs, and I’m too lazy for doing that. You can check the original recipe for that info.
Try this dip. Seriously.