There’s nothing wrong with store-bought dip, but once you trade out your sour cream and soup mix for our sophisticated update on the classic, you’ll have a hard time going back.
Our recipe keeps things light and refreshing by swapping sour cream for greek yogurt, while shallots make for a milder, sweeter flavor than your traditional French onion dip. Serve with crudités like endives, fennel, and celery or use it as a dip with chips or crostini.
How to Make It
Caramelized Shallot Dip
- 2 tbsp olive oil
- 10 shallots, chopped
- 1 tsp kosher salt, or more to taste
- 2 tsp granulated sugar
- 1 cup whipped cream cheese
- ½ cup full-fat Greek yogurt
- 1 tsp lemon zest
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp thinly sliced chives, plus more for garnish
- Cayenne pepper
- Freshly ground black pepper
- 2 Belgian endives, separated into leaves
- 1 fennel bulb, cut into wedges
- 1 celery heart, cut into spears
- Lightly salted rippled chips
- Heat a large non-stick pan over medium. Add oil, then shallots. Season with salt. Cook, stirring occasionally, until soft, 5 to 7 minutes. Add sugar and continue to cook, stirring often, until shallots are deep golden-brown, 8 to 12 minutes. Remove pan from heat and cool shallots to room temperature, about 15 minutes.
- While shallots cool, add cream cheese, yogurt, lemon zest and lemon juice to a bowl. Stir together until smooth. Add 2 tbsp chives and most of the shallots, setting some aside for garnish. Stir to combine. Add cayenne, more lemon juice, salt and pepper to your taste. Transfer Caramelized Shallot Dip to a serving bowl. Garnish with reserved shallots and more chives. Serve right away or cover and refrigerate up to 1 week. Serve with crunchy veggies and lightly salted rippled chips.
Whipped cream cheese is sometimes called “deli-style”, which is sold by weight near bulk cheese and cold cuts in the grocery store. Ask for about 250g.
Look for Greek yogurt with at least 5% fat.