Roasted onion dip

45 minutes


Roasted onion dip

  • 1 large white onion, weighing approximately 170g
  • 2 small garlic cloves
  • 2 tbsp of olive oil
  • 180g of cream cheese
  • 1 tsp chives, chopped (fresh)
  • oregano leaves, 5–6 (fresh)
  • smoked salt
  • pepper

To serve

  • black onion seeds
  • red amaranth, (optional)
  • oregano leaves
  • Peter's Yard crispbread bites


Preheat the oven to 180°C/gas mark 4
Chop the onions and garlic into quarters and place in a roasting tin. Drizzle with olive oil and roast for 25–30 minutes, until a light golden colour. Once ready, allow to cool for 10 minutes
Transfer the onions and garlic to a food processor or high-powered blender with the cream cheese and blitz until smooth. Add the chopped herbs and quickly blend to combine
Transfer to a bowl and decorate with black onion seeds, oregano and red amaranth