Kiwi Chip Dip from Scratch
The classic kiwi chip dip for when you don't have access to condensed milk and onion soup.
Suitable for vegetarian diets.*
Takes 30 mins.
Makes 3 cups.
Ingredients
| 4
|
onions |
|
| 0.25 tsp
|
baking soda |
|
| 1 Tbsp
|
salt |
|
| 1 Tbsp
|
dark brown sugar |
|
Finely chop the onions and put in a large frying pan (without heat).
Sprinkle with baking soda, salt, sugar, and toss.
Leave to rest for 10 mins. |
| 0.25 cups
|
olive oil |
|
|
|
vinegar |
for deglazing |
Turn heat up to high, add olive oil, and fry until the onions are glassy and have have reduced to a quarter of their original volume.
Reduce heat and continue cooking for about 15 mins, stirring frequently.
Add a splash of vinegar and water to deglaze (unstick the delicious brown bits from) the pan.
Remove from heat and leave to cool.
|
| 1.5 cups
|
sour cream |
|
| 0.75 cups
|
mayonnaise |
|
| 0.25 tsp
|
garlic powder |
|
| 0.25 tsp
|
white pepper |
|
Once cool, chuck everything in a bowl and mix.
Cover with an air-tight lid or plastic wrap and leave to cool for at least an hour (preferably overnight).
Serve with chips (crisps for you non-Kiwis), chopped carrot sticks, and celery stalks. |
Adapted from Alton Brown's onion chip dip recipe