Roasted Shallot Dip
Ingredients:
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
Directions:
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.
