Now that we are finally getting settled in, we are talking about hosting our first party in our new house. I imagine it will be sometime this winter and we’ll serve up cold-weather comfort food, wine, and a great cocktail. Maybe we’ll have a chili party or something fun like that! One thing that is without a doubt is that we’ll be serving this simple dip. I love making it for all sorts of occasions and I expect I’ll even be making it later this month for Thanksgiving. It is that good.
There are so many dip recipes out there but this one really stands out because of the caramelized shallots. They are naturally sweet and not too acidic. Combined with sour cream and spinach they form a well-rounded, easy dip that everyone loves. Last year when I set this on the table my daughter, on her own accord, started dipping and eating her carrots sticks. It was the first time I’d ever really seen her eat up her vegetables so easily and quickly. It was also the first time I’d seen her eat a dish I’d explained contained spinach – usually I tell her it is parsley!
Given how much she liked it last year we’ve already talked about making it together this year. She is ready to try her hand at stirring caramelized shallots into dip, setting the chips around the plate, and offering it to everyone in the room. I have every confidence that she can do it! In fact, she is so excited not only have we talked about making this dip, we also plan to make a few more of our favorites foods like roast potatoes and Shirley Temples. I really look forward to cooking with her. Don’t forget to check out the following sources if you need dip recipes, like a great artichoke dip, cheesecake recipes, or other ideas for Thanksgiving recipes! Happy menu planning!
Simple Caramelized Shallot & Spinach Dip
Prep Time: 5 minutes • Cook Time: 25 minutes • Serves: 24
1 Tbsp. vegetable oil
1 cup thinly sliced shallots
¾ cup KRAFT Real Mayo Mayonnaise
¾ cup sour cream
5 oz. frozen chopped spinach, thawed and squeezed dry
salt and pepper for seasoning
1 pinch red pepper flakes
ADD the oil in a medium saucepan over medium-low heat. Then add the shallots and cook them, stirring occasionally, until they are deep brown, but not burned. About 20 to 25 minutes.
ADD the mayonnaise, sour cream, and spinach to the bowl of a food processor fitted with the blade attachment. Pulse once or twice to combine and further chop the spinach.
SCRAPE the mixture into a bowl and stir in the red pepper flakes, and shallots. Season with salt and pepper.
SURROUND the bowl of dip with chips, crackers, or vegetables and served!
For more recipes and ideas, visit my blog at www.thenaptimechef.com.
Article by Kraft TasteMaker Kelsey Banfield. For more recipes and ideas, visit her blog at The Naptime Chef.
Please keep in mind that the bloggers opinions, advice and recipes are their own and do not necessarily reflect the opinion of Kraft Foods.