Caramelised Onion and Roast Garlic Dip

This works very well as a dip, but is also great inside a hot sausage sandwich!

Ingredients

• 125g The Dairy House curd cheese
• 125g The Dairy House natural wholemilk yoghurt
• 2 onions halved and finely sliced
• 6 – 8 large cloves of garlic – leave the skin on
• a good pinch of caster sugar
• salt and pepper

Method

Preheat the oven to 150C / Gas Mark 3.

Drizzle the garlic cloves with a little olive oil and roast in the oven for about 30 minutes. Keep a close eye on them, making sure that they do not start to burn.

Melt a knob of butter in a frying pan over a low heat until it starts to foam. Add the onions, a pinch of sugar and the salt and pepper and fry very gently. You want the onions to gradually reduce in size and take on a lovely golden colour without burning. Be patient – this can take up to half an hour. Turn the heat off and allow to cool.

Take the garlic out of the oven and allow this to cool too.

Add the onions to a food processor and squeeze the garlic flesh from the skins. Add the curd cheese and yoghurt and pulse until all the ingredients are combined but there is still some texture remaining. Season to taste.