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.