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Caramelized Shallot Dip
- 2 TB extra virgin olive oil
- 1 ½ lbs shallots
- ¾ cup sour cream, low-fat or regular
- ¾ cup Greek yogurt, low-fat or regular
- 1-3 tsp salt-free onion powder, to taste
- 1 tsp minced fresh thyme
- ¼ tsp salt, to taste
Trim and finely chop the shallots. In a large heavy skillet over medium heat, gently sauté the shallots in the olive oil with a pinch or two of salt. Stir occasionally and slowly cook the shallots until they are golden brown and caramelized- 30-40 minutes. Let cool. Whisk together the sour cream, yogurt, thyme, and onion powder to taste, and salt to taste. When the shallots have cooled to room temperature, stir 2/3 of them into the sour cream yogurt mixture, pour into a serving bowl and top with the remaining shallots. Best at room temperature. Serve with blue corn chips, cut up vegetables, or crackers. Makes 2 cups.
