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Crispy Shallot Dip

Natural.Foodie's picture
  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)
  Salt To Taste

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.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4948 Calories from Fat 3588

% Daily Value*

Total Fat 407 g626.6%

Saturated Fat 145.4 g726.8%

Trans Fat 0 g

Cholesterol 499 mg166.3%

Sodium 2872.2 mg119.7%

Total Carbohydrates 299 g99.8%

Dietary Fiber 11.4 g45.5%

Sugars 25 g

Protein 62 g124.3%

Vitamin A 332.4% Vitamin C 213.6%

Calcium 116.6% Iron 101.2%

*Based on a 2000 Calorie diet

Crispy Shallot Dip Recipe