Serve with a medley of chopped colourful vegetables for an altogether healthier chip ’n’ dip.
Ingredients
1 large | Onion, chopped (Main) |
4 | Shallots, use 5 if they are small (Main) |
1 bunch | Spring onion, reserve the green tops (Main) |
1 knob | Butter, a large one |
1 splash | Olive oil |
2 cloves | Garlic, crushed |
1 tsp | Sugar |
1 small bunch | Lemon thyme |
¼ cup | Stock, or use the juice of 1 orange |
1 splash | Gin, a good sized one |
1 cup | Buffalo yoghurt, a large one, or use greek yoghurt (Main) |
1 handful | Chopped chives |
1 | Lemon, zest and juice |
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Directions
- Evenly chop onion, shallots and spring onions (reserve the green tops). Melt butter and a glug of olive oil, then add the onions, crushed garlic cloves, sugar and a small bunch lemon thyme and gently fry, stirring often until everything is nicely caramelised.
- Add the spring onion tops, stock (or the juice of an orange) a healthy splash of gin and cook until liquid has evaporated and the mixture is soft to the bite. Remove from heat, discard herbs, cover and cool. Blitz to a chunky paste.
- Add onion to the large cup of buffalo (or greek) yoghurt, the chopped chives and the lemon zest and juice. Stir to combine, season and chill to serve.
More of Warren's dips to serve with crudites
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