Caramelized Shallot Dip


By Emma
Certified Culinary Professional
Ingredients
- 1 large shallot, finely chopped
- 30 ml 2 tbsp avocado oil or olive oil
- 1 clove garlic, minced finely
- 180 ml ¾ cup plain Greek yogurt 10%
- 180 ml ¾ cup mayonnaise
- 1 tsp smoked paprika instead of plain salt
- Salt and black pepper to taste
About the ingredients
Method
- Heat oil over medium-low in a skillet; add shallots. Stir often but don’t rush. Caramelize until deep golden and soft, about 12-14 minutes. Listen for soft sizzling, bubbles slowing. Expect sweet aroma turning richer, some bits turning darker but not burnt.
- Season with pinch salt and pepper early. Add garlic last, cooking 30 to 45 seconds until fragrant but not brown; garlic cooks faster and bitter if overdone. Remove from heat and let cool in airtight container, refrigerate 30-45 minutes to thicken naturally.
- Combine cooled shallot mixture with Greek yogurt and mayo. Add smoked paprika for smoky depth instead of plain salt—gives mystery punch. Taste. Adjust salt and pepper, mix till creamy. Chill if preferred or serve immediately with crunchy veggies or chips.
- Leftovers keep well sealed in fridge for 3 days. If dip thickens too much, stir in splash of milk or lemon juice to loosen and brighten.
Cooking tips
Chef's notes
- 💡 Caramelize shallots slow medium-low heat. Look for amber translucence, then deep gold edges. Smell sweet steam mixed with faint spice from oil. Stir often but let bits catch color; don’t rush or burn. Salt early to pull moisture out, speeds sugar breakdown for deeper color later. Garlic goes last 30-45 seconds max; too soon becomes bitter, too late misses flavor boost.
- 💡 Oil swap? Avocado oil holds heat steady without overpowering flavor unlike olive oil. Helps caramelization better, clean base. Avoid using plain vegetable oil which can mask shallots. Mayo quality matters; watery store brands dilute creaminess. Greek yogurt thick, prevents dip drying too fast. Too thin yogurt sucks moisture, breaks balance. Smoked paprika adds warmth and earth tones; chipotle powder good backup, cayenne pinch adds heat if needed.
- 💡 Chill at least 30 minutes sealed to marry flavors and thicken naturally. Texture gets semi-gelatinous, sticky bits round out mouthfeel. If too thick after fridge, loosen with small milk splash or lemon juice for brightness and spread. Keep leftovers air tight fridge max 3 days. Oils may separate; stir gently to reincorporate. Store garlic mix airtight or use soon to avoid bitter off notes developing.
- 💡 When cooking shallots, watch sizzling drop to slow bubbles as moisture evaporates. Visual cues more reliable than timer: edges darken unevenly, center softens translucent. Remove skillet quickly on first hint of darkening beyond golden. Let cool warm in airtight container traps moisture, helps final flavor meld. Gently fold yogurt and mayo to keep creamy, not whipped. Taste and adjust salt pepper late to keep punch.
- 💡 Serve with crunchy textures to balance dip quasi-sticky gelatin feel. Chips, fresh crisp crudités cut rich creamy back. If dip thickens too much chilling, don’t overfix with liquid. Small increments milk or lemon juice best, stirring gently. Garlic fresh and minced not powder is critical. Too hot or long caramelizing burns sugars bitter; medium-low steady heat beats structure loss.
Common questions
Can I use regular onions instead of shallots?
You can but results dull. Shallots have sharper aroma, sweeter caramel. Onions take longer cook; risk bitter edges. If swap, cut cook time longer, watch moisture carefully. Flavor missing punch though.
What if I don’t have smoked paprika?
Substitute pinch chipotle powder or plain paprika with cayenne dash. Keeps smoky hint or adds heat. No paprika means dip lacks earth tone warmth. Use salt sparingly then, flavor flat otherwise.
How to fix overly bitter garlic taste?
Remove early next time. Garlic added last 30-45 seconds max, no browning. If bitter now, add more yogurt mayo mix; dilutes sharpness. Fresh minced garlic critical, powder makes bitterness worse. Timing key.
How long can leftovers keep?
Fridge up to 3 days sealed. Don’t leave out long; dairy and garlic sensitive. Stir before serving if oils separate. Adding fresh lemon juice after storage can brighten dip again. Freeze not recommended, texture odd after thaw.