No need for a dried onion soup packet to create a zesty chip-and-veggie dip. The shallots add just the right amount of sweetness. For a large crowd, double or triple quantities.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 shallots, peeled and thinly sliced
- 1 cup sour cream
- 2 teaspoons Caramelized Onion Powder
- 1/2 teaspoon Purple Garlic Powder
- 1/2 teaspoon Marash Red Chili Flakes
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground Vine-Ripened Black Peppercorns
- 1 teaspoon fresh lemon juice
Directions
Step 1
Heat a small sauté pan. When hot, add the olive oil and shallots. Lower the heat to medium and let the shallots cook until brown and slightly crispy. Remove from heat.
Step 2
In a medium bowl, fold together the sour cream, onion and garlic powders, chili flakes, salt, and pepper. Stir in the lemon juice, then the reserved shallots. Let the flavors meld for 20 minutes before serving.
Yields 1 generous cup