Onion, Garlic and Herb Dip
Preheat the oven to 185˚C.
Cut the quartered onion in half, and with the garlic lightly oil and bake in the oven “bake setting” at 185˚C for 12 minutes. (remember to turn the onion and garlic after 6 minutes so that is does not burn)
Once cooked, place onion and garlic in the Herb Chopper and chop finely.
In a That's a Bowl (1,4L), combine the remaining ingredients and the content of the Herb Chopper. Mix together to combine well. (Except the fresh chives, remember they are for later)
For best taste, refrigerate for several hours in an airtight container before serving and garnish with chopped chives.
Serve with raw vegetable sticks, savoury biscuits and pretzels.
For the Dumplings:
- 2 garlic cloves
- 1/4 onion
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp dried parsely
- 1 tbsp dried chives
- 1/2 tsp dried tarragon
- 1/4 tsp dried paprika
- salt and pepper to taste
- 1 tsp fresh chives for garnish