Shallot Veggie Dip
What are shallots?
Are they an onion or a scallion? Shallots are bulbous plants that are part of the allium family alongside their relative’s: onions, chives, garlic, and leeks. Shallots have a noticeably different taste than onions in that they are not pungent, they offer notes of garlic, and they are much smaller than onions. Shallots are loaded with nutrients and compounds that offer numerous health benefits. They are a concentrated source of protein, fiber, Vitamin A, B6 and C, micronutrients, including calcium, copper, folate, phosphorus, potassium, magnesium, and zinc.
Selection & Storage:
At the Spade & Plow market booth, we enjoy listening to customer’s waxing rhapsodic over fresh, spring shallots as they stop and shop. The best selection of spring shallots can be found at the farmers market or in Spade & Plow's weekly CSA box. To store shallots, cut the bulb from the tops, put in a plastic bag or container, and store in the crisper up to 7 days. The tops can be used for salads, soups, and stocks. To save the tops for when you need them, freeze them!
Shallot Dip Recipe
Ingredients:
2 Large shallots
2-3 Garlic Cloves
2 Tb Chives, chopped
1 Lemon, Juiced
1/2 Cup Low Fat Greek Yogurt
1 Tb Butter
1-2 Tb Water
Recipe
Drizzle Olive oil in a medium heat pan. Add in sliced shallots and stir for 1 minute. Add in butter and garlic. Cook until caramelized, 2-3 minutes.
In a food processor, add in lemon juice, yogurt, water, and caramelized shallots. Pulse until ingredients are well blended.
Stir in chopped chives, add some on top for garnish
Set aside in the fridge.
