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Ingredients

125g cream cheese
100g sour cream
1 Cup grated tasty cheese
1 tsp fresh thyme leaves
1 bag Garden Medley Proper Crisps
2 tbsp olive oil
2 onions, thinly sliced
2 cloves of garlic, crushed
1 tbsp balsamic vinegar
½ tsp Dijon Mustard

Preparation

Heat the olive oil in a frying pan over medium heat. Add the onions with a pinch of salt and cook slowly for 15–20 minutes, stirring often, until soft and golden. Stir in the garlic and cook for 1 minute more, then add the balsamic vinegar and cook for another 1–2 minutes until glossy. Remove from the heat and let cool slightly.

Heat the oven to 180°C (fan). In a mixing bowl, combine the cream cheese, sour cream, cheese, Dijon mustard and thyme. Season generously with salt and pepper. Fold in the caramelised onions, reserving a spoonful for topping. Spoon the mixture into a small ovenproof dish and top with the reserved onions.

Bake for 10–12 minutes, or until bubbling and golden around the edges. Scatter with extra thyme leaves and serve warm with Proper Crisps for dipping.