Caramelized Shallot Dip with Toasted Everything Bagel Topping

I am not too proud to admit that I love onion dip, and, yes, I am talking about that package of desiccated mystery ingredients that are dumped into a container of sour cream. I have been known to have Designthat stuff for dinner with whatever leftover I have from the day before dipped into it. But I got to wondering how real onion dip would taste, that is, onion dip actually made with onions (or a member of the onion family), and real ingredients. I started rummaging around online and came up with this recipe. I’m not going to lie, it’s a bit of work. There’s a lot of measuring and chopping involved, and I don’t know about you, but I particularly hate peeling and mincing garlic, but it’s well worth it.

This dip is intensely flavorful. It taste like real onions, has an earthiness to it, and the crunch of fresh ingredients like parsley and chives, as well as the phenomenal “everything bagel” topping, toasted to perfection prior to use.

I found this recipe in an ad for Stacy’s pita chips, so no surprise it goes very well with them. But! It is also incredibly good on top of a baked potato, alongside roasted vegetables to use as a dip, french fries, or tater tot’s, or anything you can imagine would be good dipped into something like this. Make it! Double it! Once you do, you will never use that dried stuff again.

Caramelized Shallot Dip with Toasted Everything Bagel Topping
As seen in Bon Appétit

For the shallots:

2 3-oz. pkgs. Melissa’s shallots, peeled and sliced
1 tablespoon butter
1 teaspoon granulated sugar
4 cloves garlic, minced
2 teaspoons sherry vinegar
2 tablespoons parsley, finely chopped (a bit reserved for garnish)
2 tablespoons chives, finely sliced (a bit reserved for garnish)
Kosher salt
Black pepper

For the everything bagel topping:

1 teaspoon sesame seeds
1 tablespoon poppy seeds
1 tablespoon dried minced onion flakes
1 tablespoon dried minced garlic flakes
1 tablespoon caraway seeds

For the dip:

1 16-ounce container sour cream
1 bag pita chips or dipper of your choice

Heat a medium pan over medium heat. Melt the butter, and then add the shallots. Sprinkle the sugar over the shallots and season generously with salt and pepper, stir to combine. Cook, stirring occasionally, for 15-20 minutes, until shallots are soft and deeply golden. Adjust heat as needed between medium and medium-low to keep from scorching. Once shallots are deeply browned, add the garlic and cook 1-2 minutes, until just softened.

Deglaze the pan with the sherry vinegar, scraping up any browned bits from the bottom. Once the vinegar has evaporated, stir once more to incorporate completely. Turn off heat. Stir in parsley and chives, reserving a bit for garnish. Let shallots cool completely.

Mix all topping ingredients together in a small bowl. Heat a small pan on medium-low heat. Toast the mixture in the pan, tossing frequently, 2-3 minutes, until fragrant and lightly browned.

Transfer the mixture immediately to a sheet pan and spread out to cool.

Fold the cooled caramelized shallots into the sour cream and stir to mix thoroughly. Season with salt and pepper. Top generously with everything bagel mix, reserved parsley and chives. Serve with your favorite dipper.

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