Roasted onion dip

London based food and travel blogger, Rosana McPhee has created this easy dip recipe to go with our crispbread.

Rosana says, this recipe can be made in advance for a small gathering or a big party, just increase the quantities if serving more. The sweetness of the roasted onion and garlic make a good match with the smooth and cool cream cheese. The herbs add extra flavour and accentuate the onion taste.

  • 1 large white onion, weighing approximately 170g
  • 2 small garlic cloves
  • 2 tbsp of olive oil
  • 180g of cream cheese
  • 1 tsp chives, chopped (fresh)
  • oregano leaves, 5–6 (fresh)
  • smoked salt
  • pepper
  • black onion seeds
  • red amaranth, (optional)
  • oregano leaves
  • Peter’s Yard flatbreads
  1. Preheat the oven to 180°C/gas mark 4.
  2. Chop the onions and garlic into quarters and place in a roasting tin. Drizzle with olive oil and roast for 25–30 minutes, until a light golden colour. Once ready, allow to cool for 10 minutes.
  3. Transfer the onions and garlic to a food processor or high-powered blender with the cream cheese and blitz until smooth. Add the chopped herbs and quickly blend to combine.
  4. Transfer to a bowl and decorate with black onion seeds, oregano and red amaranth.
Recipe and image courtesy of www.greatbritishchefs.com
Roasted onion dip



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