Caramelised Onion Dip

Cook Time 45 minutes (+ cooling time)

Servings 4

Ingredients

2 tbsp extra virgin olive oil
3 large brown onions, thinly sliced
200ml sour cream
125g cream cheese, brought to room temperature
1 tsp Worcestershire sauce
Pinch of cayenne powder
¼ bunch chives, finely chopped

Store bought potato chips, to serve

This dip will keep in an airtight container for 2 days in the fridge.

Method

Heat oil in a large sauté pan over a medium to high heat. Add the onions and season with salt. Once the onions start to get a light golden colour, turn the heat to low and cook for 45 minutes, covered. Stir regularly until the onions are very soft and translucent.

Cool the onions to room temperature over a sieve to drain off excess oil.

In a food processor add the cream cheese and whip briefly until smooth and creamy. Add the sour cream and whip again briefly until thick and smooth. Add ⅓ of the onions with the Worcestershire sauce and cayenne and puree until well-combined.

Add the remaining onion and mix on a low speed so the onions retain their texture.

Garnish with chives and a little extra cayenne. Serve with potato chips.