Roasted Shallot with Spinach DipWritten by Jamie on January 09, 2012
Shallots are an easily forgotten, yet delectable cousin to onions and garlic. This recipe showcases their brilliance while providing an alternative to boring, predictable onion dip, and can even make you the hero with the best snack at the Super Bowl Party. Well, lets not get crazy.
- 3 large french shallots (or 6 -7 of the small shallots), chopped
- 1 medium onion, chopped
- 1 clove of garlic, petals detached
- Olive Oil
- 8 oz Reduced Fat Sour Cream
- 1/2 cup half and half
- 1/4 cup water
- 1/2 tsp minced fresh rosemary or Dried
- 1/2 cup cheddar, grated (I used 2% Cracker Barrel Sharp)
- 4 oz fresh spinach
- 1 bunch green onions, chopped
- 1/4 cup minced parsley (packed)
- Sea Salt
- Preheat oven to 350.
- Place onions, shallots and garlic on separate pieces of foil with 2 - 3 tbsp olive oil and roast.
- Shallots: 30-40 minutes, or until brown and caramelized.
- Garlic : 10 - 15 minutes, or until soft when squeezed.
- Onion: 60-75 minutes, or until brown and caramelized.
- Cool roasted vegetables.
- Remove shells from the garlic petals and any peel from shallots or onions
- Collect any extra olive oil.
- Combine the garlic, onion and half of the shallots in a blender, and puree until smooth.
- Add remaining olive oil, and if the mixture is too think, a few drops of water.
- In another bowl, mix the sour cream, puree and remaining shallots.
- Refrigerate until needed.
- Combine the half and half, water, and rosemary in a 2 quart sauce pan, and simmer on low heat, whisking constantly.
- Slowly add 2 tbsp grated cheddar at a time, whisking until the cheese is completely melted and incorporated before adding more.
- Add the parsley, spinach and green onions
- Continue to simmer and whisk until the mixture is very thick and reduced in volume by 25%.
- Add the warm cream mixture to the sour cream.
- Add salt and pepper to taste.
- Serve warm with a sliced baguette.