Bougie Onion Dip

Bougie Onion Dip


  • 2 teaspoons butter
  • 1 onion, finely sliced
  • cup dry sparkling wine (we used Mionetto Prestige Prosecco Extra Dry)
  • 250g thick sour cream
  • 3 teaspoons finely chopped chives
  • teaspoon sea salt
  • 1 radish, finely sliced
  • 1 teaspoon caviar (optional for extra posh points)

Use your leftover bubbles to create this posh version of the classic Kiwi onion dip. Makes around 1 cup

  1. Heat butter in a pan till sizzling, add onion and saute for around 5 minutes until golden. Add the wine in increments, stirring as it cooks off. Turn off the heat after about 5 minutes once you have nicely golden, cooked-down onions
  2. In blender or processor, add onion mix, sour cream, 2 teaspoons of the chives and the salt. Blend briefly till combined and smooth.

  3. Spoon into a serving bowl, cover with clingfilm and chill for half an hour. Top with radish, remaining chives, and dots of caviar (if using) before serving.
  4. Serve with root vegetable crisps, vegetable crudites or chicory leaves.

    Recipe by Anna King Shahab

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