Warm Parmesan & Porcini Dip with Salami Crisps

Serves 8 - 10

For the dip:
1 tbsp olive oil
1/2 small white onion, finely diced
75g chestnut mushrooms, finely diced
150ml sour cream
100ml mayonnaise
50g parmesan cheese, grated
2 tbsp My Secret Kitchen White Wine & Porcini Finishing Sauce
1/2 tsp My Secret Kitchen Secret Wild Garlic Spices

For the salami chips:
100g Italian salami, thinly sliced

(plus My Secret Kitchen Wholegrain Beer Bread to serve)

Preheat oven 200C. In a saucepan, heat the olive oil and gently saute the onion and mushrooms until just tender. Add all the remaining dip ingredients and stir to combine. Keep warm whilst preparing the chips. Lay the slices of salami on a baking tray lined with greaseproof paper. Place in the oven for 8-10 minutes until sizzling and starting to crisp.  Serve alongside the warm dips with chunks of My Secret Kitchen Wholegrain Beer Bread.