McCain Veggie Fingers Skewer With A Cream Cheese And Caramelized Onion Dip
Ingredients
16 McCain Veggie Fingers, cooked as per instructions on pack
Cream Cheese and Caramelised Onion dip
200 g full fat cream cheese, softened
60 g caramelized onions, roughly chopped
5 ml smoked paprika
5 ml fresh oregano or thyme
Salt and freshly ground black pepper
8 onion petals
2 sweet peppers, seeded and cubed (16 pieces)
15 ml olive oil
8 medium length bamboo skewers
Thyme, to garnish (optional)
Directions
Serving Size: 4
- For the dip: in a medium mixing bowl, mix the cream cheese, caramelized onion, paprika, oregano or thyme together and season, set aside
- Meanwhile, sauté the onion petals and the pepper cubes in a medium saucepan or flat top until softened. Set aside.
- Thread 2 McCain Veggie Fingers alternatively with onion petals and pepper cubes.
- Garnish and serve with dipping sauce on the side.
Variations, Hints and Tips
- To make Caramelized Onions: thinly slice 2 onions, place into a saucepan with 30 ml olive oil, 30 ml balsamic vinegar and 150 ml water. Season with salt and pepper. Add in 45 ml sugar and allow onions to soften. Stir occasionally. Once onions are sticky and have softened, place into an airtight container. Refrigerate once completely cool.
- Make the cream cheese dip in bulk and serve with other McCain Appetisers on platters
- Alternatively use replace the McCain Veggie Fingers with McCain Mozzarella Sticks
