When I was a teenager I babysat almost every evening and weekend for two families. Without knowing my snack preferences, both sets of parents regularly left chips and French onion dip for me to snack on, which, admittedly, I loved. As the years passed, I gave up these less-than-healthy snacks in favor of healthier options, but one day many years later I suddenly had a craving for this snack and went to work to make a healthier and fermented version of it. The result: French Onion Dip! But unlike the store-bought versions, this one has no dairy, no hydrogenated oils or preservatives, and no artificial flavors. This is the real deal, but it tastes so good that no one will know you fed them a much healthier option. Curtis and I keep a bowl of this dip on hand to enjoy with vegetable crudités, baked veggie chips, or whole-grain crackers. You’ll probably eat it for the taste alone, but you can feel great about your decision, knowing it is packed with healthy probiotics too. Allowing this dip to refrigerate for at least a few hours after preparation allows the flavors to mingle and further improves flavor.
Ingredients
- 2 cups raw, unsalted cashews
- 1½ cups filtered water
- 2 probiotic capsules or ½ teaspoon probiotic powder
- ½ lemon juice
- 2 tablespoons minced green onion
- 2 tablespoons minced fresh parsley
- 1 teaspoon unrefined sea salt, or to taste
- Chives or spring onions for garnish (optional)
- In a small to medium glass bowl, combine the cashews and water. Empty the contents of the probiotic capsules (discarding the empty capsule shells) or probiotic powder into the cashews, and stir to mix.
- Cover and allow the mixture to culture for twenty-four to forty-eight hours. When ready to serve, garnish with chives or spring onions, if desired.