Roasted Shallot Dip | Friday Night Bites

Getting friends together and making them smile by cooking some of my favorite things along with trying out new recipes, brings me much joy.  Over the holidays, I was a frequent entertainer – which suited me just fine. My hubby is always amazed that I will make a new recipe for friends who are coming over. I guess it never really fazes me.  It gives me the opportunity to test out a new recipe and make tweaks to enhance the overall taste. I must admit that looking back, I have vastly improved my cooking prowess and I can evaluate a recipe quickly and make adjustments.

While browsing the web, I came across a recipe for Roasted Shallot Dip on  Southern Living .  My mouth began to salivate immediately.  Besides the ultra creamy texture, the process of roasting the shallots in their skins was a unique technique that sparked my interest.  Okay, the pile of bacon bits on top certainly had an allure that was unmistaken. A typical onion dip has sour cream and perhaps some cream cheese or mayonnaise added in for good measure.  This particular recipe has mascarpone cheese.  You heard me right – mascarpone cheese.  This was the secret weapon in this masterful dip.  I topped with crumbled crispy bacon and finely chopped scallions – it was perfect.  I made a few changes to the recipe but found it to be a keeper.  Next time I would add some dry roasted pecans to the top and can just imagine how over the top delicious that would be.  Note to self – buy pecans.  Smile.

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During our recent holiday vacation, we had what we call a “Veg” day.  We simply brush our teeth and stay in our jammies all day while watching our favorite shows and movies.  A bit of junk food is called for on such an event. We indulged in the leftover dip from the party along with some Ruffle potato chips …………..heaven in a bowl.  As hubby says – “Delicious – Not Nutritious”.  I guess we all have to splurge every once in a while. Happy Friday Night Bites!

Roasted Shallot Dip

8 Large Shallots

6 Garlic cloves, unpeeled

2 Tablespoons Olive Oil

1 (8 oz) Container Mascarpone Cheese

1 (8 oz) Container Sour Cream

½ Cup Thinly Sliced Scallions (white and green)

1 Tablespoon Fresh Lemon Juice

2 teaspoon Dijon Mustard

¾ teaspoon Salt

1 teaspoon Pepper

2 to 3 Dashes of Hot Sauce

Garnish:  Crispy Crumbled Bacon and Chopped Scallions

Preheat oven to 425 degrees.  Toss shallots together with olive oil and garlic cloves and lay on to a jelly roll pan.  Bake for 45 to 50 minutes or until shallots are light brown and skins are charred. Cool for 30 minutes.  Remove skins from shallots and garlic and coarsely chop shallot and garlic.

In a bowl, stir together the sour cream and the next 7 ingredients.  Fold the shallot mixture into the dip.  Taste and then add additional salt and pepper if needed.  Cover and chill for 4 to 48 hours.  Stir before serving.  Add garnish before serving.  Great with potato chips or veggies.