AT A GLANCE
|01||For onion, ricotta and feta dip, heat olive oil in a deep-sided frying pan over low heat. Add onion and stir occasionally until caramelised (30-35 minutes). Stir through vinegar and rosemary, season to taste and set aside to cool. Meanwhile, process sour cream, ricotta and feta in a food processor until smooth, then season to taste. Stir through onion mixture and set aside.|
|02||Heat vegetable oil in a deep saucepan or deep-fryer to 180C. Deep-fry potato in batches, stirring and turning occasionally, until golden and crisp (1-2 minutes; be careful as hot oil will spit). Drain on absorbent paper.|
|03||Combine sea salt, rosemary and chilli in a bowl, toss through chips and serve with onion, ricotta and feta dip.|
This is our version of the good old chips'n'dip combo. You could try using interesting potatoes such as purple congoes to bring colour to your party starter.