Spicy Caramelized Shallot Dip
Everyone loves a dip
What is it about a chip and dip situation that makes everyone happy? Is it the saltiness of the chip of the combo of the creaminess of the dip with the crunch of the chip? I honestly love it all!
I am a huge Seinfeld fan. Of all of the quotes that came out of that show, “you double dipped the chip” is probably the one I say on repeat. It is humor and an etiquette tip all in one. Once you dip the chip and take a bite, you are done so grab another chip!
Isn’t caramelizing shallots hard to do?
No, it really isn’t. It requires patience, but it is so worth it. I have a trick for you. You can use it for shallot and onions. Do not put any butter or oil in the pan to start. Put your onions or shallots in the pan dry, add water, bring it to a boil and once the water is gone then add your fat. It helps bring the sugars in the shallot out and speeds up the caramelizing stage. You can thank me later. Grab your favorite chips and let’s go!
Spicy Caramelized Shallot Dip
A caramelized shallot dip with a bit of heat
Ingredients
- 4 large shallots, sliced into rings
- 1/2 cup water
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt, divided
- 3/4 cup sour cream
- 1/2 cup good mayonnaise
- Pinch cayenne pepper
- 1 teaspoon freshly ground black pepper
- 2 teaspoons Worcestershire sauce
- Dash tabasco or more to taste
Instructions
- Place a heavy duty skillet, I like cast iron, on the stovetop. Turn the burner on high. Add all of your shallots and the water. Once the water has started to boil, cover and cook for 5-7 minutes until the water has evaporated.
- Remove the cover, turn to medium high heat and add butter and 1/2 teaspoon of kosher salt. Continue to cook for 8-10 minutes until caramelized. Your kitchen will smell like heaven. Set aside.
- In a medium bowl add the sour cream, mayonnaise, cayenne pepper, black pepper, Worcestershire sauce and Tabasco. Stir until combined. Once the shallots have cooled, add to the mixture. Stir and taste for flavor. Can add more salt, pepper or tabasco if needed.
- Let the flavors marry in the fridge for at least 2 hours. Can be made the day ahead.