Set a large skillet over medium heat. While the pan heats up, prepare your onions and garlic. If you’re using small spring onions, remove and discard the root end Then cut the bulb and green tops into 1/8-inch thick slices. If you’re using larger onions, remove the papery outer skin if present, then slice off and discard the root end. Cut each onion in half, then slice each half into pieces that are roughly 1/8-inch thick. For the green garlic, remove the root end. Remove any tough or dried out parts of the upper green portion and discard them. Finely chop the green garlic stalk and bulb. If you’re using garlic cloves, give them a rough chop. 

Add the olive oil to your heated skillet. Add the sliced onions along with a pinch of sea salt. Cook the onions over medium heat, stirring every 2-3 minutes.  Once the onions are translucent, add the chopped green garlic. If you notice any brown bits accumulating on the bottom of your skillet, add a couple of tablespoons of water and scrape them up with the back of a wooden spoon. Cook the onions and green garlic until they are golden brown and evenly caramelized. This will take approximately 40-50 minutes total. 

Once the onions and green garlic are ready, remove the skillet from the heat. Allow them to cool for about 5-10 minutes so they aren’t piping hot. Using either a regular blender or an immersion blender, blend together the caramelized onions and green garlic with the lemon juice, dill, nutritional yeast, and vegan mayo. Blend until the dip is mostly smooth and thick. Taste and add salt to season as needed. 

If you’d like to serve your dip with crudité, cut your preferred veggies into manageable pieces. Put the dip in a bowl and arrange everything on a platter around it.

Keep leftover dip in a sealed container in the fridge. Make sure to enjoy it within a week!