Caramelised onion chutney & soured cream dip with air fryer crisps
Serves 6 - 8
Easy
Prep:
Cook:
Use up any leftover chutney from your Christmas cheeseboard to make this easy dip - it will be perfect for a Twixmas or new year party
Skip to ingredients
- 3 tbsp caramelised onion chutney
- 1 shallotfinely chopped
- 300g soured cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp celery salt
- 2 tsp Worcestershire sauce
- lemon juiceto taste
- 1 spring onionfinely sliced
- 2 tbsp dried crispy fried onions
- small handful of chivesfinely sliced (optional)
For the crisps
- 2 tbsp vegetable oil
- 500g potatoesscrubbed and unpeeled
Nutrition: Per serving (8)
- kcal200
- fat11g
- saturates5g
- carbs20g
- sugars6g
- fibre2g
- protein3g
- salt0.4g
Method
step 1
Start by making the crisps. Slice the potatoes as thinly as you can, around 0.3mm, and toss with the oil and plenty of seasoning. Arrange in a single, even layer, in the base of your air fryer basket. You will need to cook in batches at 195C for 10-15 mins per batch.
step 2
In a serving bowl, mix together the chutney, shallot, soured cream, garlic powder, onion powder, celery salt and Worcestershire sauce. Season to taste with lemon juice, salt and pepper, then stir in the spring onions. Will keep chilled for up to 24 hours. Scatter over the crispy onions and chives to serve, if you like.
