It’s almost Super Bowl Sunday and this dip would be a perfect addition to your menu along with chips or crudites. I will be serving this delish dip accompanied by four new varieties of Terra Chips – Pumpkin Spice Sweets (kissed with cinnamon and nutmeg), Sweet Potato, Exotic Potato (sweet, Yukon gold, and naturally blue), and Beauregard Sweets (once one of the most widely available type of sweet potato). This past fall I attended the Big Harvest Potluck food blogger’s conference in Bucks County, PA and won a year’s supply of Terra Chips and have been taste-testing and determining which are my favorites since then. Two additional new flavors – Mediterranean (Taro, sweet potato, batata or Cuban sweet potato, parsnip, and yuca along with herbs and a hint of lemon) and Tropical (coconut, plantain, sweet potato, taro, and batata) are my favorites along with Pumpkin Spice Sweets. Terra Chips are non-GMO, real vegetable chips made from unique and diverse root vegetables.
When it comes to bourbon, Maker’s Mark is definitely my favorite. This recipe is adapted from one I spotted recently on AboutFood.com and it sounded like the perfect complement to the heartiness of the chips. And what the heck………pour yourself a glass of Maker’s Mark while you’re at it and enjoy.
Bourbon and Caramelized Shallot Dip
For dip –
- ½ pound shallots, halved vertically and thinly sliced and separated into rings. (about 2¾ cups)
- ½ teaspoon kosher salt
- 4 tablespoons olive oil
- ¼ cup Maker’s Mark bourbon or other bourbon plus 2 tablespoons
- 1 teaspoon Worcestershire sauce plus ½ teaspoon
- 8-ounce container crème fraîche (can substitute sour cream)
- 6-ounce container plain Greek yogurt
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon coarse ground black pepper
- Terra Chips or crudites
For frizzled shallots garnish/mix-in –
- 2 cups sliced shallots
- hefty pinch of white flour
- 2 tablespoons olive or canola oil
- kosher salt and coarse ground black pepper
- In a wide skillet, heat the olive oil over medium-high heat, add the sliced shallots, and season with the salt. Saute the shallots for 9-10 minutes until they begin to soften and color.
- Reduce the heat to medium-low and cook for another 5 minutes, stirring as needed to prevent burning.
- Add the ¼ cup of bourbon and the 1 teaspoon of Worcestershire sauce to the shallots and cook over medium to medium-high heat until the liquid is mostly evaporated. Remove from the skillet and drain and cool the shallot mixture on a paper towel-lined plate. Season with a bit of kosher salt – taste first, it may not be needed.
- Add the cooled shallot mixture to a medium mixing bowl and stir in the crème fraîche, yogurt, remaining ½ teaspoon Worcestershire sauce, remaining 2 tablespoons bourbon, and the nutmeg, cinnamon, and black pepper. Combine until smooth.
o make the frizzled shallots topping/mix-in:
- Add a pinch or two of flour to the sliced shallots and toss until coated. Heat the olive or canola oil in a medium skillet over medium-high heat. Add the shallots and sauté for 6-8 minutes or until they are brown but not burned. Drain on a paper towel-lined plate and season with kosher salt. They will crisp up as they cool.
- Garnish the dip with the frizzled shallots and serve.
© 2015 Kitchen Serendipity