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.

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


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* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.