Creamy Caramelised Onion & Parmesan Dip With Smoky Pine Nut Oil
Sweet, caramelised onions and savoury Parmesan come together in a rich, creamy dip, finished with smoky pine nut oil for an irresistible depth of flavour.
Kcal 1055 · Prot 32 · Carbs 153 · Fat 35
20 min
Sweet, caramelised onions and savoury Parmesan come together in a rich, creamy dip, finished with smoky pine nut oil for an irresistible depth of flavour.
Kcal 1055 · Prot 32 · Carbs 153 · Fat 35
Ingredients
Dip
Brown onion
2 Piece
Onion powder
2 Grams
Garlic cloves
1 Piece
Fresh chives
15 Grams
Parmesan
4*
30 Grams
Brown sugar
10 Grams
Balsamic vinegar
14*
15 ML
Sour cream
4*
180 Grams
Natural yogurt
4*
170 Grams
Smoky pine nut oil
Pine nuts
2*
20 Grams
Smoked paprika powder
2 Grams
Chilli flakes
2 Grams
To serve
Greek Pita
4*9*10*11*
2 Piece
Allergens
*4 Milk, *14 Sulphur Dioxide, *2 Tree Nuts, *9 Soya, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4439 / 1055 |
| Fats (g) | 34.9 |
| of which saturated (g) | 12.7 |
| Carbohydrates (g) | 153 |
| of which sugars (g) | 27.1 |
| Fibers (g) | 12.6 |
| Proteins (g) | 31.8 |
| Salt (g) | 4.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and thinly slice the brown onion.
- Peel and mince the garlic cloves.
- Finely chop the fresh chives.
- Grate the Parmesan.
2 Caramelise onion
- Heat a non-stick pan over low heat.
- Fry the sliced onion and a pinch of salt.
- Cover with a lid.
- Cook for 8-10 min, stirring occasionally, until caramelised.
3 Add flavour
- Add the sugar and a splash of balsamic vinegar, to taste.
- Stir to combine.
- Cook for 1-2 min.
- Remove from the pan and allow to cool.
4 Make dip
- Meanwhile, in a large bowl, combine the sour cream, yogurt, grated Parmesan, onion powder and minced garlic.
- Mix well.
- Stir through the cooled caramelised onion and most of the chives, reserving some for garnish.
- Season with a pinch of salt and pepper to taste.
- Refrigerate until ready to serve.
5 Make pinenut oil
- Meanwhile, heat a small pan over a medium-low heat with a generous drizzle of oil.
- Add the pine nuts and toast for 2-3 min until lightly golden.
- Stir through the smoked paprika powder, chilli flakes (spicy!) and a pinch of salt.
- Cook for 1 min further until fragrant, then remove from the heat.
6 Serve
- Heat the pitta bread in the microwave, air fryer or warm oven.
- Cut into bite-sized pieces.
- Serve the Creamy Caramelised Onion & Parmesan Dip with the toasted pitta alongside.
- Drizzle over the Smoky Pine Nut Oil and garnish with the reserved chives.
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