Caramelized Shallot and Sage Dip
This dip looks and tastes fancy, but it's actually really simple. It pairs great with sweet potato chips, veggie chips, cucumber slices, or makes a great addition to burgers or sandwiches. We used sour cream for this batch, but you can lighten the recipe up by replacing some or all of the sour realm with plain Greek yogurt. You can make it a little tangier by swapping 1/2 cup with mayo - play around and find your favorite combination!
1 lb shallots (about 4-5 large shallots)
2 cups sour cream
2-3 tbsp Garlic Pepper Sage seasoning blend
1/4 tsp sugar
1 tsp salt
3 tbsp olive oil
Peel and slice scallions lengthwise into thin strips.
Add oil to a large skillet and heat over medium heat. Add shallots, salt and sugar. Stir frequently until shallots begin to brown.
Reduce heat to low. Stir occasionally, scraping up any browned bits from the bottom until shallots are golden brown - about 30-40 minutes. If shallots start to stick or get too dry, add 1 tbsp water.
Place shallots in a medium bowl and let cool to room temperature, then add remaining ingredients. Adjust seasoning to taste.