caramelized shallot dip

thank god I got a manicure before making dip

On New Year’s Even we usually have what I like to call The Feast of 1,000 Frozen Appetizers, which is exactly what it sounds like: we buy a bunch of frozen appetizers (spring rolls, mozzarella sticks, meatballs wrapped in bacon, etc etc), make them all at once, then FEAST. However this year we switched it up as Symphony was going to be at her dad’s and the little kids don’t go for those kinds of frozen appetizers.

Instead we elected to do a semi-kid friendly charcuterie/cheeseboard spread, with a variety of meats, cheese, fruit & veggies, breads and crackers, jams and sauces and honey. One thing we included to make it extra kid friendly with some plain sea salt kettle chips, and I decided to make a dip to go along with them. LET ME TELL YOU, this was the best dip I’ve ever made in my life! It was super easy to do, well dicing and caramelizing the shallots was a little tedious (when are shallots NOT tedious?) but it was worth it in the end for the delicious reward.

I didn’t take exact measurements of anything but I feel this is a pretty forgiving dish and you don’t need to be too precious about it. You can adjust, substitute and add to as you like. I’ve guesstimated my amounts for you below.

  • 1 tbsp olive oil 
  • 3-4 shallots, diced
  • salt & pepper to taste
  • 3/4 cup sour cream
  • 1/2 oz parmesan cheese, freshly grated
  • 1 1/2 tbsp thinly sliced green onions

In a small saute or saucepan heat oil over medium heat. Add shallots, salt, and pepper, and cook, stirring frequently and taking care not to let the shallots burn. Once they are nicely caramelized (about 15-20 minutes) transfer them to a bowl and allow to cool slightly (5-10 minutes). Add sour cream and 1 tbsp sliced green onions and mix thoroughly, top with remaining green onions and serve with chips, crackers, crudité, cheese stickks, literally whatever u like. You can make this a day ahead and keep in the fridge, but set it out 15-20 minutes & stir before serving.

friggin’ shallots

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