Back to all Recipes
Easy

jatz FRENCH ONION DIP

jatz FRENCH ONION DIP

Details

This classic, party-starter dip is revamped with the addition of sweet, smoky, caramelised grilled onions. It's insanely morish, so this recipe makes enough for a crowd, or even enough to save some cheeky leftovers.

Equipment:

Perforated Grill Pan, Weber Grill Pan, Metal Spatula, Heatproof Gloves

Prep Time:

15 Minutes

Cook Time:

20 Minutes

Ingredients List

  • 2 tbsp olive oil
  • 4 brown onions, thinly sliced
  • 250g cream cheese
  • 250g sour cream
  • 120g (1/2 cup) whole egg mayonnaise
  • ½ tsp garlic powder
  • ½ tsp paprika
  • Fresh chives to garnish
  • Season with salt and pepper
  • Arnott's Jatz

Instructions

  1. Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C), with a Weber Grill Pan or perforated barbecue safe pan and preheat as directed. (Weber Family Q: Preheat Q Burner: High, Plus Burner: Off for 15 minutes)
  2. Coat the onions with olive oil and salt.
  3. Once the barbecue has preheated, adjust the settings as needed for direct medium high heat. Add the onions to the grill pan, close the lid, cook for 15 to 20 minutes, stirring every 4 minutes, or cook until deeply caramelised.
  4. While the onions are cooking, in a medium bowl, combine the cream cheese, sour cream, mayonnaise and French Onion Soup mix.
  5. Once the onions have caramelised, remove them from the barbecue and set aside to cool slightly. Once cooled, reserve ¼ of the onions for garnish, finely chop the remaining ¾ of the onions. Mix the finely chopped onions through the cream cheese mixture.
  6. Spoon the dip into a serving dish, or refrigerate until required. Once you're ready to serve, top with the reserved caramelised onions, sprinkle with chives and serve with Jatz!
Back to all Recipes