Caramelized Shallot Dip

 Caramelized Shallot Dip with Veggies and Crostini

This dip is a fancier version of the onion soup mix dip that you loved in the 80s. The caramelized shallots add a real depth of flavor and a hint of sweetness. This dip is perfect for brunches, luncheons and parties, but also works well as an appetizer for the holidays or a steak dinner. You'll love it and your guests will be impressed!

What You'll Need:

6 Shallots, sliced thinly

Olive Oil 

2 Tablespoons Brown Sugar

2 Tablespoons fresh Lemon Juice

Zest of one Lemon

2 Garlic cloves - minced

8 ounce block of Cream Cheese (at room temp)

1/4 cup Sour Cream

1/2 cup Mayo

Chives or Parsley for garnish

Baby carrots, cucumber slices, radish slices, thin baguette

What You'll Do:

Let the cream cheese come to room temperature. Make the crostini -slice the baguette into thin slices (a little on the diagonal looks fancy), brush the slices on one side with olive oil and pop in the oven on broil for just a bit until they are lightly golden brown. Watch them carefully, they get brown fast!

Heat about 4 Tablespoons of olive oil in a heavy skillet like this Le Creuset Signature Skillet on low/medium and then add the sliced shallots. Add the brown sugar and a sprinkle of salt. Stirring often, cook until the shallots have turned a medium brown color with some dark brown bits. You may need to lower the heat a bit if it's cooking too quickly. Low and slow, please. 

When the shallots are about where you want them, clear a little area in the center of the skillet, pour a tiny drizzle of olive oil in the well and add the minced garlic. Cook and stir until garlic is lightly browned. Remove from heat.  

In a large bowl, whip the cream cheese, lemon juice and zest with a mixer for a few minutes until it's fluffy. Mix in the mayo and sour cream until well combined. 

Remove the shallot/garlic mixture from the pan onto a cutting board, leaving behind any excess oil, and chop it into smaller bits. Add shallots into the cream cheese mixture and combine. Season to taste with salt and pepper. Place the dip into a pretty bowl and garnish with chopped chives or parsley. 

Serve with crostini, carrots, cucumbers and radishes (or other veggies or crackers/chips of your choice).