Burnt Spring Onion Dip
This dip is inspired by an Ottolenghi recipe. It is delicious in so many ways, but it really is the ultimate chip dip.
a good drizzle of olive oil
salt and pepper
150g cream cheeses
salt and pepper, to taste
Chop the spring onions into 2” pieces, toss lightly in olive oil, season with salt and pepper. Heat a grill pan or cast iron pan until it is smoking. Char the onions on the grill pan until they are quite dark – be brave with this step. Set aside to cool. Once the onions are cool, blitz the sour cream, cream cheese and onions together in a food processor until smooth. Taste, adding salt and pepper as needed.