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Charred Spring Onion Dip

Charred Salad Onion Dip

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Simple and delicious, this soured cream dip is made with caramelised salad 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.
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  • 8 salad onions
  • 300ml soured cream
  • 1 tsp sunflower oil
  • 1 clove garlic
  • ½ tsp salt
  • 1 cucumber, sliced into sticks, to serve (optional)
  • 4 slices sourdough bread, to serve (optional)


Step 1

Trim and toss the salad 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 salad 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.

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