Well aware of the potato shortage that is set to take the country hostage in the coming months, we’ve been stocking up our chip reserves. Now, with a pantry full of the tasty crisps, we need to start eating, and what better way than pairing the crunchy delights to a classic onion dip? A bogan guilty pleasure that we all seem to succumb to, this modern interpretation classes the old-school special up a little by using Lewis Road Creamery’s thick, tangy Sour Cream and real onions. Sure to become your potato chip’s new best friend, why not give it a go this weekend?
Ingredients
1 shallot, thinly sliced
1 leek, thinly sliced
2 spring onions, thinly sliced
2 tbsp olive oil
1/2 cup Lewis Road Creamery Sour Cream
1/2 cup mayonnaise
2 tsp lemon juice
1 tsp fresh thyme, chopped
2 tbsp buttermilk
salt and pepper
Method
Turn on your oven’s grill. Mix the shallot, leek and spring onion with the olive oil, season, then tip onto an oven tray and place under the grill. You want it to char, so leave it for about 15 minutes, stirring once. Remove from the oven and allow to cool.
In a large bowl, mix the cooked onions with the Lewis Road Creamery Sour Cream, mayonnaise, lemon juice and thyme, then slowly whisk in the buttermilk to thin. Season with salt and pepper, garnish with fresh chopped spring onion, and serve alongside a bowl of your favourite potato chips.
