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Fresh Goat Cheese And Crispy Shallot Dip
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Looking for a killer dip? You have to try this. It requires a little extra work but was a huge hit at our last recipe testing event.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 pound large shallots, thinly sliced
1 1/2 cup peanut oil, for frying
6 pita bread rounds, split horizontally
salt and cayenne pepper
1/2 pound fresh goat cheese, at room temperature
1/2 cup sour cream
1/2 cup whole milk
2 tablespoons chopped flat-leaf parsley
directions
Preheat the oven to 350 degrees F.
In a medium saucepan, bring the shallots and oil to a boil. Cook over moderately low heat, stirring, until the shallots are deep golden, about 18 minutes. Strain the shallots, then drain on paper towels and let cool. Reserve the shallot oil.
Meanwhile, brush the rough side of the pitas with some of the shallot oil and arrange on baking sheets, oiled side up. Reserve the remaining oil for another use. Sprinkle the pitas with salt and cayenne and bake for 10 minutes, or until golden and crisp. Let cool, then break into large pieces.
In a food processor, puree the goat cheese with the sour cream and milk. Season with salt and cayenne; process until smooth. Transfer to a bowl. Stir in three-quarters of the shallots and the parsley. Top with the remaining shallots and serve with the pita crisps.
cook's notes
The crispy shallots and pitas can be stored in airtight containers for 3 days; the goat cheese mixture can be refrigerated for 3 days.
Recipe Source: Food&Wine
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 11, 2013
I agree that the crispy shallots were the shining star of this recipe. I liked the goat cheese dip but without the shallots I'm not sure it would have been as impressive.
June 18, 2012
This recipe is a bit of work but the results are definitely worth it. My shallots didn't caramelize in 18 minutes, it took much longer so just be patient. The shallot oil really added a lot to the pita wedges. I could have snacked on them all day! The dip was amazing. The shallots really add a lot without making the dip too strong. I also like that this recipe can be made ahead of time (which I did).