Ultimate Homemade Kiwi Onion Dip

We all love a good dip and this one is a cracker. Yes, it requires a bit of elbow grease, but trust me – it’s well worth the effort. The flavours are amazing and if you’re a fan of the classic Kiwi onion dip then this version will become a firm favourite.

40 mins


30g Anchor Butter

4 large brown onions, halved and thinly sliced

¼ cup white wine (optional)

250g Anchor Cream Cheese, at room temperature

250g Anchor Sour Cream, at room temperature

¼ cup curly parsley, finely chopped 

1 tsp Worcestershire sauce

salt and pepper


  1. Place a large non-stick fry pan on a low-medium heat. Once heated, add the butter, onions and white wine (if using) and cook for 15-20 minutes. Stir the onions every 2-3 minutes. (The goal is to cook the onions until they are a dark golden colour as this will create amazing flavour for the dip.) Once they’re cooked, tip the onions onto a board, spread out and chop finely then leave to cool slightly.
  2. Whisk the Anchor Cream Cheese and Anchor Sour Cream together until well combined. (Make sure they’re at room temperature otherwise you’ll find it difficult to whisk them.)
  3. Add the cooled onions, parsley and Worcestershire sauce and whisk to combine. Season to taste with salt and pepper and serve.
  4. (If you like, you can add a small splash of white wine at the end to enhance the flavours of the dip. Just whisk it in after seasoning.)