Plus like I mentioned earlier, what's better with chips than dip?! So I decided to create two dips to pair with the Peking Duck flavour (because who doesn't love Peking Duck) and the Quinoa & Chia.
With that in mind, I created this Five Spice Yoghurt dip, which I think is the ideal pairing! Thinking similar to an Indian style raita, I used a yoghurt base with grated cucumber, spring onions, coriander, rice wine vinegar and five spice which gives a cooling, tangy but slightly sweet result.
- 400g Greek yoghurt
- 1 spring onion, thinly sliced
- 1/3 cucumber, deseeded
- 1/2tsp five spice powder
- 2tsp rice wine vinegar or lemon juice
- 1/4 cup coriander, roughly chopped
- In a bowl, combine the yoghurt and spring onion.
- Use a grater to grate the cucumber, then using your hands squeeze as much liquid as possible from the cucumber then add to the yoghurt.
- Add the remaining ingredients and mix well. Season to taste, stir to combine and store covered in the fridge until required.
- 3 onions, thinly sliced
- 1tbsp butter
- 1tbsp olive oil
- 1/4 cup white wine or light beer
- 3 garlic cloves, roasted
- 250g cream cheese, softened
- 3/4 cup sour cream
- 1/4 single cream
- 100g cheddar cheese, grated
- 1 spring onion, finely sliced
- In a pan, cook the onions in the butter and oil over a low - medium heat until softened and golden/caramelised. Pour in the white wine and cook for a further 5-10 minutes or until the wine has evaporated and the pan has been deglazed. Set aside to cool.
- Once the onions have cooled, place them onto a chopping board and roughly chop along with the garlic to create smaller pieces.
- In a separate bowl, whisk together the cream cheese, sour cream, cream, cheddar cheese and spring onion. Stir in the cooked onion & garlic, season to taste then transfer into baking dishes. Top with more grated cheese if desired, then bake in the oven at 200 degrees for 15-20 minutes or until the cheese is golden on top.
- Leave to sit for 5 minutes and finish with extra spring onions if desired.
Thanks to Eta Uppercuts for making this post possible, all recipes and opinions are my own.