Burnt Onion and Anchovy Sour Cream

A party dip for crisps or battered finger food. James Ramsden - Do-Ahead Christmas (London: Pavilion, 2014) p.41

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Step 1

Preheat oven to 220C.

Step 2

Halve, peel, and trim the onions.

Step 3

Season the halved onions with salt and pepper. Rub with olive oil.

Step 4

Roast, cut side up, for 30 minutes, until blackened and soft.

Step 5

Blend in a food processor with the anchovy and garlic until smooth-ish.

Step 6

Leave the paste to cool.

Step 7

Fold cooled paste through the sour cream.

Step 8

Cover and chill.

Step 9

Chop the chives into 10 cm lengths

Step 10

Serve the dip garnished with chopped chives.