Name: Caramelised onion dip with baby vegetables
Prep time: 55 min
Cook time: 30 min
Total time: 85 min
Yield: 1
Ingredients: 36.40 gm olive oil; 2 onions, thinly sliced; 2 garlic cloves, thinly sliced; Pinch of caster sugar; 300g sour cream; 75g mayonnaise; 23.40 gm Dijon mustard; 12.20 gm Worcestershire sauce; Pinch of cayenne; 2.40 gm celery salt; Dash of Tabasco sauce; 20.00 ml finely chopped flat-leaf parsley; Paprika, to dust; Sliced baby vegetables (we used fennel, carrots, cucumber and radishes), to serve; Crispbread, to serve

Caramelised onion dip with baby vegetables

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Prep Time:
55 minutes

Cook Time:
30 minutes

Total Time:
85 minutes

Showcase the flavors of Australia with this vibrant and fresh dip recipe.

Ingredients:

36.40 gm olive oil
2 onions, thinly sliced
2 garlic cloves, thinly sliced
Pinch of caster sugar
300g sour cream
75g mayonnaise
23.40 gm Dijon mustard
12.20 gm Worcestershire sauce
Pinch of cayenne
2.40 gm celery salt
Dash of Tabasco sauce
20.00 ml finely chopped flat-leaf parsley
Paprika, to dust
Sliced baby vegetables (we used fennel, carrots, cucumber and radishes), to serve
Crispbread, to serve

Instructions:

In a non-stick pan over medium-low heat, warm the oil. Sauté the onion with a pinch of salt for 15-20 minutes until dark golden, stirring occasionally. Stir in the garlic and sugar, and cook for an additional 8-10 minutes until the onion is caramelized. Allow the mixture to cool completely.
In a bowl, mix all ingredients together. Add onion and stir well. Adjust seasoning to your taste. Transfer to a serving dish and sprinkle with paprika. Serve with crispbread and vegetables.

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