Ingredients
- 1 tablespoon extra virgin olive oil
- 2 Wilcox onions, thinly sliced
- 2 teaspoons cumin seeds
- 1 tablespoon brown sugar
- 1 tablespoon Coles Italian White Wine Vinegar
- 250g cream cheese, softened
- 1/2 cup (120g) sour cream
- Raw seasonal vegetables (such as carrots, cucumber, radishes and green beans), to serv
Directions
- Step 1
Heat the oil in a large frying pan over medium heat. Cook the onion and cumin seeds, stirring, for 10 mins or until onion is very soft. Add the sugar and vinegar. Cook, stirring, for 5 mins or until the mixture is caramelised. Set aside to cool completely.
- Step 2
Place the cream cheese in a food processor and process until smooth. Add the sour cream and process until combined.
- Step 3
Add three-quarters of the onion mixture to the cream cheese mixture and gently fold to combine. Spoon into a serving dish. Top with the remaining onion mixture and serve with vegetables.
Recipe courtesy of taste.com.au
Serving size 4