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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
Ingredients
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
Instructions
- 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.
- 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.)
- Add the cooled onions, parsley and Worcestershire sauce and whisk to combine. Season to taste with salt and pepper and serve.
- (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.)