# Serenity’s Dairy-Free Bacon Onion Dip

Estimated time to read 2 minutes

Creamy dips (that actually taste good!) are hard to find when you’re avoiding dairy. But this **Paleo Bacon Onion Dip** dreamed up by Serenity herself hits all the marks of a fun and festive holiday app!

### **Serenity’s Dairy-Free Bacon Onion Dip**

#### **INGREDIENTS**

- 1 package of bacon (look for brands with no added sugar)
- 1 large onion
- 1 cup of mushrooms, diced (optional)
- ½ teaspoon of granulated garlic (or 1 clove of fresh garlic)
- ½ teaspoon gelatin
- 2 tablespoons hot coconut milk
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1 batch cashew cream (see below)
- ½ cup avocado oil mayo
- ½ teaspoon Worcestershire sauce or coconut aminos
- salt & pepper to taste

#### _Cashew Cream_

- _1 cup raw cashews_
- _½ cup water_
- _2 tablespoons extra-virgin olive oil_
- _1 teaspoon lemon juice_
- _1 garlic clove, peeled_
- _½ teaspoon sea salt_

_Soak cashews in water for at least 4 hours (can be overnight). Drain and add to a high-speed blender with the remaining ingredients. Blend until smooth and creamy!_

#### **DIRECTIONS**

1. Cook the bacon and drain all but 1 tbsp of the fat.
2. Cook 1 large onion in the remaining fat.
3. Add mushrooms, if desired.
4. When done, add 1/2 tsp granulated garlic (or fresh garlic) & cook 1 minute longer, then set aside to let cool.
5. Dissolve gelatin into hot coconut milk (whisk briskly to avoid clumping).
6. Add the bacon/onion mixture to a food processor with the remaining ingredients (gelatin, parsley, cashew cream, mayo, Worcestershire).
7. Pulse until smooth, or to your desired texture.
8. Season with salt and pepper to taste.
9. Serve with baby carrots and/or almond crackers.