2 tablespoons salted butter
4 medium-sized white onions, peeled, finely sliced
3 cloves garlic, peeled, finely sliced
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 tablespoon wholegrain mustard
1 teaspoon horseradish sauce
2 teaspoons paprika
1 tablespoon lemon juice
100g sour cream
250g cream cheese
50g grated cheddar cheese
25g grated parmesan cheese
30g spring onions, finely sliced

The foremost quality of cream cheese is its dense, neutral richness. This dip accentuates everything good about it.


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1.Heat the butter in a medium-sized pan until beginning to foam.
2.Add the onions and garlic and cook over a medium-low heat, stirring regularly for 30 minutes until they show signs of caramelising.
3.Increase the heat to high and stir in the brown sugar.
4.Cook for 2-3 minutes until the sugar is coating all the vegetables.
5.Add the Worcestershire sauce, mustard, horseradish and paprika.
6.Continue to cook for 1-2 minutes until it becomes fragrant.
7.Add the lemon juice, sour cream and cream cheese and reduce the heat to low.
8.Stir continuously until both the sour cream and cream cheese have completely melted.
9.Transfer to a heatproof shallow dish and top with the grated cheeses.
10.Place under a hot grill for 3-4 minutes until the surface is blistered and golden.
11.Remove from heat and cool for 1-2 minutes before serving, garnished with spring onions.

Food styling, recipes & photography David Neville