Shallot Dip
For all you fans of caramelized onion dip who don't happen to possess the saintly level of patience required for those onions to finally get golden and jammy, allow me to introduce you to an equally irresistible alternative...shallot dip! It is essentially the much quicker, and dare I say slightly more elegant, cousin to caramelized onion dip. Not only do shallots offer a comparatively delicate flavor, but they also break down far more easily when cooked, lending a marvelous melt-in-your-mouth texture to any dish that they grace. Rich and tangy, this simple shallot dip easily becomes the star of any appetizer spread and makes a fabulous accompaniment for the cocktail hour.
Servings 6
Ingredients
- 2 medium shallots
- 2 tablespoons extra virgin olive oil
- 1 cup sour cream
- ½ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon white pepper or freshly ground black pepper
- fresh chives chopped (optional garnish)
Instructions
- Peel the shallots and cut them in half through the root. Then slice thinly into roughly equal sized half moons.
- Place a medium skillet over medium-low heat. Add the olive oil and sliced shallots. Cook, stirring occasionally, about 20 minutes or until golden and soft. (Or just starting to become crispy.) Remove from the heat and allow to cool.
- In the meantime, whisk together the sour cream, mayonnaise, garlic powder, salt, and pepper in a small bowl.
- When the shallots are cool, chop coarsely. Then add them to the sour cream mixture and stir until evenly combined.
- Serve with your favorite raw vegetables, crackers, and/or some good potato chips.