Burnt Onion Dip is a creamy, European-style spread perfect for summer – gluten, nut and soy free with delicious onion and cucumber flavour.
Special diets: Vegetarian | gluten-free | nuts-free | soy-free |
️Allergens: eggs | not vegan | lactose |
⏱ 26 mins – easy
🍽 8 servings – 101 kcal per serving
| Serving
89g |
Fat
9g |
Sat. fat
2g |
Sodium
194mg |
| Carbs
4g |
Fibers
0g |
Sugars
2g |
Proteins
0g |
INGREDIENTS
- ½ tsp salt
- 1 onion
- 1 tbsp olive oil
- ½ cups sour cream
- 1¾ oz mayonnaise
- 1 carrot
- 1 tomato
- 1 cucumber
TOOLS
- 1 knife
- 1 baking tray
- 1 spoon
- 1 oven
- 1 bowl
STEPS
Peel and slice the onion. Cut the carrot into strips. Cut the tomato into wedges. Finally, cut the cucumber into sticks.
Place the onion slices in a baking tray and drizzle olive oil over them.
Preheat the oven to 375°F for 16 minutes.
Put the baking tray in the hot oven and bake for 8 minutes to get grilled onions. Remove the baking tray from the oven, then turn off the heat. Set aside for 15 minutes to cool.
Chop the grilled onions.
Transfer the chopped onions to a bowl. Add sour cream, mayonnaise, and half a tsp of salt to the bowl. Mix the contents of the bowl with a spoon for 2 minutes to get a burnt onion dip.
Serve the burnt onion dip with carrot strips, tomato wedges and cucumber sticks..
It’s ready to be served !
