French Onion Dip with Sizzled Spring Onions
Makes 250 grams
I have been having kiwi dip from a very tender age, so much so that I don't remember the first time I ate it but I crave it every year. I probably get unnecessarily frustrated when I crave it and I realise that I have to use condensed milk and wait for hours for it to set. I end up putting in the freezer to speed up the process (we all know the freezer drill), then I forget about it & come back to frozen dip. It's a horrendous ordeal that occurs every year and I'm quite grateful it's over.
I got approached by Continental to do an ad for them to shake up the Kiwi Dip game by cutting time and fat. The skeptic I am, I was of ye-little faith that using sour cream would yield the same results. Honest to Mary's butt it was just as good if not better. I'm sold. Which is why I had no problem doing an ad for them because genuinely, I think Kiwis should try it out.
250 grams of sour cream
1 packet of french onion soup (I did an ad for Continental on one of my socials using this soup but ad-aside it works really well & has reduced salt so compensates for the salt we add)
1/3 cup of olive oil
2 large or 4 small spring onions (whites and greens), thinly sliced
1/3 cup of chopped coriander
1 teaspoon of chilli flakes (optional)
Mix together the sour cream and french onion soup until fully incorporated
Heat up a frying pan or small pot with the olive oil. Add the spring onions, coriander, and chilli flakes in then let it sizzle and fry until the colour of the oil starts to turn orange or the coriander/spring onions are fried enough (don't let them burn). Only mix it once or twice.
Drizzle the oil over the dip and serve it with your favourite dip sides! I love crispy radishes, crinkle cut chips, baby cucumbers, & flatbreads!