We are only a week away from the Super Bowl. I know there are lots of people who don’t really care about the game itself. But having good and yummy snacks while watching the commercials are necessary. Even when it is just our family watching the game, we like to have a few fun snacks around. If at anytime the rest of the year we decide to just do snacks for dinner, my 8 year old always calls it a “Super Bowl dinner”. So at the very least we are making memories! This year I think we are going to a friends house for the game, but my husband promised I would bring a few snacks. We will have to see what I can come up with!
I have made caramelized onion dip before. It is one of my favorite dips, ever. But a few weeks ago my friend Lisa posted a recipe using roasted shallots. I had to try it. I immediately added shallots to my grocery list, and was going to find any reason I could to make it. I only wish I would have known about this earlier. I had a ton of shallots from my garden this fall I was looking for this to make with them. I do know that I am growing shallots again next year, and will be using this recipe for a few of them!
I actually served this dip with my Fat Free Potato Chips, and they were perfect. My husband also enjoyed it on multigrain crackers. Veggies, pita chips, or just slices of bread would all be other great dippers for this roasted shallot dip. I love the idea of roasting shallots instead of caramelizing them, I can’t wait to try that out with a few other recipes. Chopping roasted shallots up to put on pizza, or salads, or even mixed in with some pasta sounds delicious! But first, make this dip!
- 8 large shallots
- 6 cloves garlic, unpeeled
- 2 Tbls Olive Oil
- 1 (8 oz) package cream cheese
- 1 cup sour cream
- ½ cup green onions, thinly sliced
- 1 Tbls lemon juice
- 2 tsp Dijon mustard
- ¾ tsp salt
- 1 tsp pepper
- A few dashes of hot sauce to taste
- ¼ cup crumbled bacon (optional garnish)
- Preheat oven to 400 degrees. Toss the garlic cloves and the shallots (still in their paper) in the olive oil. Place on a baking sheet. Bake for 20-30 minutes until the skins are brown and golden. Remove from the oven and let cool for 30 minutes.
- Once the shallots and garlic are cool, finely chop.
- In a large bowl combine cream cheese, sour cream, green onions, lemon juice, mustard, salt, and pepper. Mix very well. Mix in the chopped shallots and garlic. Add hot sauce to taste.
- Garnish with crumbled bacon to serve.
- Store in an airtight container in fridge.