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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12 people
- 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
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.