Crispy Shallot Dip Recipe


Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageCuisine
Main IngredientInterest Group


 Olive oil2⁄3 Cup (10.67 tbs)
 Shallots2 Pound, thinly sliced
 Fresh thyme sprig/1/2 teaspoon dried thyme2
 Cream cheese8 Ounce (1 Package, At Room Temperature)
 Sour cream1 Pint (At Room Temperature)
 Freshly ground pepper To Taste
 Potato chips1 Cup (16 tbs) (For Serving)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4948 Calories from Fat 3588

% Daily Value*

Total Fat 407 g626.6%

Saturated Fat 145.4 g726.8%

Trans Fat 0 g

Cholesterol 499 mg

Sodium 2872.2 mg119.7%

Total Carbohydrates 299 g99.8%

Dietary Fiber 11.4 g45.5%

Sugars 25 g

Protein 62 g124.3%

Vitamin A 332.4% Vitamin C 213.6%

Calcium 116.6% Iron 101.2%

*Based on a 2000 Calorie diet


1. In a large skillet, warm the olive oil over moderately high heat. Add the shallots and stir in the thyme. Reduce the heat to low and cook, stirring occasionally, until the shallots are browned and crisp, about 30 minutes.
2. Using a slotted spoon, transfer the shallots to paper towels to drain. Discard the thyme sprigs, if used.
3. In a medium bowl, mash together the cream cheese and sour cream with a wooden spoon. Stir in the shallots. Season with salt and pepper to taste. (The can be made up to 1 day ahead; cover and refrigerate.) Serve with potato chips.