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.