Burnt onion and garlic soured cream

Burnt onion and garlic soured cream
  • Serves icon Serves 4-6
  • Time icon Hands-on time 25 min

The slightly bitter flavour of burnt onion works wonderfully added to classic soured cream and chive dip. Serve with crunchy crudités for an easy drinks party snack or as a sauce for cooked meat or fish.


  • 1 banana shallot
  • 1 small leek
  • 3 spring onions
  • 1 tbsp olive oil
  • 250ml soured cream
  • ½ crushed garlic clove
  • the juice of ½ lemon
  • a handful of freshly chopped chives


  1. Heat the grill to high. Thinly slice the banana shallot, leek and spring onions, then toss in olive oil and spread evenly on a baking tray lined with foil. Grill for 15-17 minutes, tossing once, until almost completely blackened. Allow to cool, then roughly chop and mix together with the soured cream, crushed garlic, lemon juice chopped chives. Season, then serve. 

delicious. tips

  1. Makes a great dip for bread or crudités, or a sauce to dollop over grilled pork, chicken or fish. Stir with shredded chicken and mild curry powder, then top with chopped fresh parsley as
    a fresh take on coronation chicken. It’s also great with roasted Mediterranean vegetables and couscous.


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Dip recipes

Saffron and mint yogurt

This special dip recipe of saffron, mint and Greek yoghurt goes great with the Moroccan...

Save recipe icon Save recipe icon Save recipe

Healthy makeover recipes

Healthier houmous

A healthier houmous recipe with 2.6g less fat than the traditional version and only 32kcals...

Save recipe icon Save recipe icon Save recipe

Canapé recipes

Crudités with cream cheese and herb dip

Prep-ahead for a picnic or whip up for a party, either way this yummy dip...

Save recipe icon Save recipe icon Save recipe

Alternative barbecue recipes

Red pepper and aubergine dip

This summery vegetarian dip recipe is full of the flavours of the Mediterranean. Serve with...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE


Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.