Crispy Shallot Dip
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Shallots||2 Pound, thinly sliced|
|Fresh thyme sprig/1/2 teaspoon dried thyme||2|
|Cream cheese||8 Ounce (1 Package, At Room Temperature)|
|Sour cream||1 Pint (At Room Temperature)|
|Freshly ground pepper||To Taste|
|Potato chips||1 Cup (16 tbs) (For Serving)|
1. In a large skillet, warm the olive oil over moderately high heat. Add the shallots and stir in the thyme. Reduce the heat to low and cook, stirring occasionally, until the shallots are browned and crisp, about 30 minutes.
2. Using a slotted spoon, transfer the shallots to paper towels to drain. Discard the thyme sprigs, if used.
3. In a medium bowl, mash together the cream cheese and sour cream with a wooden spoon. Stir in the shallots. Season with salt and pepper to taste. (The can be made up to 1 day ahead; cover and refrigerate.) Serve with potato chips.