Spooky Caramelised Onion Dip

A yummy dip made from caramelised onion and cannellini beans. Not just for Halloween, this works well in lunch boxes and for after-school snacks with lots of crunchy veg sticks and crackers. It’s allergen-free, so it is great for a big Halloween party, and no one misses out!

Spooky Caramelised Onion Dip

• 1 Red onion ((small))
• 2 tbsp Olive oil
• 3 tsp Red Wine Vinegar
• 400 g Cannellini Beans ((tinned))
• 1 clove Garlic
• 1 tsp Dried Onion Granules
• Salt & Pepper
• 1 Plastic Spider ((optional))

1. Slowly cook the red onion on a low heat for at least 15 minutes to let it caramelise. The longer the better! Add the red wine vinegar for the last minute.
2. Drain most of the water from the cannellini beans and pop in a blender.
3. Crush in the garlic, and add the onion granules and cooked onion mixture including all the oil and vinegar.
4. Blend up and season to taste. You may want to add a little more vinegar or olive oil at this point.
5. Use a silicone spatula to put the dip mixture into a small bowl.
6. Add spiders to taste!

• Stores in the fridge for three days or in the freezer for up to 3 months.

Sauces, Dressings & Dips

Dairy-free, Egg-free, Gluten-free, Low-sugar, Nut-free, Vegan, Vegetarian