Charred Spring Onion Dip
By OcadoLife
Published on 02 December 2021
Simple and delicious, this soured cream dip is made with caramelised spring onions to add both sweet and smokiness to the flavour. It's the perfect accompaniment to crudités, piled onto toasted sourdough or added to a freshly baked potato. If you don't have a food processor, a hand blender will work too.Time and servings
10 minsTotal time
4Servings
4 minsPrep time
6 minsCooking time
Ingredients
- 300 ml of soured cream
- 1 tsp of sunflower oil
- 1 clove of garlic
- 0.5 tsp of salt
- 1 cucumber, sliced into sticks, to serve (optional)
- 4 slices of sourdough bread, to serve (optional)
- 8 spring onions
Method
Step 1
Trim and toss the spring onions with the sunflower oil to coat. Place them on a griddle pan over a medium heat and sizzle for 6-7 mins, turning once or twice, until caramelised all over.Step 2
Remove from the pan, roughly chop and set aside to cool a little.Step 3
Put the garlic, salt and spring onions into a food processor and pulse until smooth.Step 4
Stir the mixture into the soured cream and serve with cucumber sticks or spread over sourdough toast.