Roasted Shallots and Chive Dip || A delicious, crowd-size chip dip made with roasted shallots and chives, cream cheese, greek yogurt, and mayonnaise—and quickly combined in a food processor.
Meet my new appetizer go-to. This dip, made with roasted shallots and chives is simple, easy and big on flavor. It’s for all the chip and dip lovers out there. You know who you are. 🙄
I might never again mix a package of Lipton’s french onion soup mix with a container of sour cream. Not after pairing this dip with my favorite bag of wavy chips. There. Is. No. Comparison.
About this roasted shallots and chive dip recipe
- As mentioned, this recipe calls for basic, easy ingredients. These seven to be precise: shallots, fresh chives, cream cheese, plain greek yogurt, mayo, olive oil, and kosher salt.
- You’ll also need a big baking sheet, parchment paper, and a food processor.
- Slicing shallots is truly no fun. I suggest arming yourself with ski goggles, this is my tried-and-true, no-cry method. Yes, you will look ridiculous.
- Prepared, this recipe makes two and a half cups—perfect for a gathering of 10-12 people (or just me when no one’s watching). So, hello, backyard BBQ season. Hello, game day. Because…if you’re going to put in the effort to make a homemade dip (one that is absolute chip-companion perfection), you might as well make some for your friends. It’s only right.
- Save yourself the-day-of-stress by making this dip ahead of time. Tackle just the roasting a day before or make it A-Z a day in advance. Refrigerate until party time.
How to make this roasted shallots and chive dip recipe
- Preheat oven to 400 degrees. I use my oven’s convect roast function, which I find speeds up the roasting and browning process. If you don’t have a convect oven, not to worry! Your shallots might take a few minutes longer to reach that golden point, but they’ll get there.
- Line a large baking sheet with parchment paper (for easy clean-up).
- Trim the ends and peel the outer skins off the shallots. Slice them lengthwise into quarters, then thinly slice. Place the shallots on the parchment-lined tray.
- Wash, pat dry and roughly chop the chives (into half-inch pieces) and toss in with the shallots. Add a good glug of olive oil to them, along with one teaspoon of kosher salt. Mix with your hands to evenly coat/spread out the shallots and chives.
- Roast for approximately 20 minutes (stirring halfway through) until tender, and browning (almost crisping) in spots.
- Remove and let cool (15 minutes).
- Add the shallots and chives to a food processor along with cream cheese, greek yogurt, and mayo. Pulse on low to combine, then on high for 10-15 seconds. Enjoy right away or refrigerate for later.
Happy chip and dip munching!
If you make this dip recipe, please let me know in the comments below and share your rating—I love to hear from you!
xo Bri
Looking for more cocktail hour apps and snacks?
Try my cheesy baked spinach and artichoke dip and this baked maple brie with pecans and cranberries.
Roasted Shallots and Chive Dip
A delicious, crowd-size dip made with roasted shallots and chives, cream cheese, greek yogurt, and mayonnaise—and quickly combined in a food processor.
Ingredients
- 350 grams shallots 1 carton / 12.3 oz — peeled and thinly sliced
- 1/4 cup fresh chives washed and roughly chopped
- 4 oz cream cheese half of a 226g package/block
- 1 cup thick Greek yogurt 2%
- 1/2 cup mayonnaise
- 1 tsp kosher salt
- olive oil for roasting
Instructions
- Preheat oven to 400 degrees. I use my oven’s connect roast function, which I find speeds up the roasting and browning process. If you don’t have a convect oven, not to worry! Your shallots might take a few minutes longer to reach that golden point, but they’ll get there.
- Line a large baking sheet with parchment paper (for easy clean-up).
- Trim the ends and peel the outer skins off the shallots. Slice them lengthwise into quarters, then thinly slice. Place the shallots of the parchment-lined tray.
- Wash, pat dry and roughly chop the chives (into half-inch pieceand toss in with the shallots. Add a good glug of olive oil to them, along with one teaspoon of kosher salt. Mix with your hands to evenly coat/spread out the shallots and chives.
- Roast for approximately 20 minutes (stirring halfway througuntil tender, and browning (almost crispinin spots.
- Remove and let cool (15 minutes).
- Add the shallots and chives to a food processor along with the cream cheese, greek yogurt, and mayo. Pulse on low to combine, then on high for 10-15 seconds. Enjoy right away or refrigerate for later.
Did you make this recipe? Tag @mondaysundaykitchen on Instagram and hashtag it #mondaysundaykitchen!
I made it exactly as printed and it’s really yummy. Way better than a powdered onion dip! Glad the holidays are approaching as this will be my go to dip. Thanks for sharing!
So glad you like it! This is my favorite, go-to dip! xo Bri