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food: roasted shallot dip

yesterday the husband and i went over for some the in-laws and i offered to bring an appie or snack for the masses.
this recipe for roasted shallot dip had caught my eye in this month’s food network magazine… so i figured this was a good opportunity to give it a whirl.

the recipe called for 3 shallots, but when i got to the produce market, the shallots were less than desirable looking.
so i decided to make a game -change and went with a white onion instead.
so technically i guess this makes it a roasted onion dip.

i also basically doubled the recipe.
and i’m glad i did because this dip was attacked with some serious gusto.
and added some spices and herbs.

think of this as a delicious, low fat homemade french onion dip for potato chips.
we served it with old dutch rippled plain chips and it was perfect.
below is my version of the recipe.

Roasted Onion Dip

  • 1 medium white onion – quartered
  • 5 cloves of garlic
  • 1 – 500g tub of plain greek yogurt
  • salt & black pepper to taste
  • 1tbsp chopped fresh thyme
  • 1 tsp dried jalapeno or jalapeno hot sauce
  • 3 tbsp chopped chives
  1. roast the onion & garlic in the oven at 350 for about 30 minutes or until golden and tender.
  2. cool onion & garlic, remove skins and toss in the food processor.  chop roughly.
  3. add yogurt, salt & pepper, thyme & jalapeno.  mix well and scrape into serving bowl.
  4. stir in 2/3 of the chives. top with remaining.
  5. nom nom nom with potato chips.

20120901-203825.jpg

original recipe as per food network magazine.

Roasted Shallot Dip

  • 3 shallots
  • 3 cloves garlic
  • 1 cup greek yogurt
  • salt & pepper to taste
  • 2 tbsp chopped fresh chives

prepared pretty much the same as above.

the original base was solid, but i really felt there was room for innovation.
the fresh thyme was added because it happened to be growing in my garden. and i know thyme and onion are friends.
but i’m sure any herb would do.
and the jalapeno goes in because i can’t stand not adding spice to things.

but the idea of using plain greek yogurt instead of mayo & sour cream was a delight.
i will definitely use this in future recipes.  i’m thinking in particular of lightening up a spinach dip.
further experiments are needed.

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1 Comment (+add yours?)

  1. Moonbeam Bouvier
    Sep 04, 2012 @ 12:54:12

    *yoink!* This is me stealing this recipe and bringing it in to work like a hero. 🙂

    Reply

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