Roasted Shallot Dip

Roasted Shallot Dip

Roasted Shallot Dip


1 1/2 pounds shallots, unpeeled and root ends trimmed

3 garlic cloves, unpeeled

2 tablespoons vegetable oil

1 (8-oz.) container sour cream

1 (8-oz.) container mascarpone cheese

1/3 cup thinly sliced fresh chives

1 tablespoon fresh lemon juice

2 teaspoons whole grain Dijon mustard

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Dash of hot sauce


Preheat oven to 425°. Cut shallots in half. Toss together shallots and next 2 ingredients in a jelly-roll pan; sprinkle with desired amount of salt and pepper. Bake 45 to 50 minutes or until shallots are light brown and skins are charred, stirring twice. Cool completely in pan on a wire rack. Remove and discard papery skins from shallots and garlic, and coarsely chop shallots and garlic.

Stir together sour cream and next 7 ingredients; fold in shallot mixture. Add salt and pepper to taste. Cover and chill 4 to 48 hours. Stir before serving. Add salt and pepper to taste.

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