Roasted Shallot Dip


  • 8 large shallots
  • 1 small head of garlic
  • 2 tbsp. olive oil
  • 1 (8 oz.) container Mascarpone cheese
  • 1 (8 oz.) container light sour cream
  • 1/2 cup scallions, thinly sliced (white and green parts)
  • 1 tbsp. fresh lemon juice 
  • 2 tsp. Dijon mustard
  • 3/4 tsp. salt
  • 1 tsp. pepper
  • 2-3 dashes of hot sauce
  • Crispy crumbled bacon and chopped scallions, for garnish
Preheat oven to 425 degrees F. Toss shallots together with 2 tbsp. olive oil. Cut off the top of the garlic head and place on top of a piece of aluminum foil. Drizzle remaining 1 tbsp. olive oil over garlic and wrap in tin foil. Lay the shallots and the wrapped garlic head on to a jelly roll pan. Bake for 45 to 50 minutes or until shallots are light brown and skins are charred. Cool for 30 minutes. Remove skins from shallots and coarsely chop. Squeeze the garlic cloves out of their skins and mash with a fork. Mix garlic with shallots.

In a bowl, stir together the sour cream and the next 7 ingredients. Fold the shallot mixture into the dip. Taste and then add additional salt and pepper if needed. Cover and chill for 4 to 48 hours. Stir before serving. Add garnish before serving. Great with potato chips or veggies.

by The Savvy Kitchen