How To Make Fresh Goat Cheese and Crispy Shallot Dip
Make your snacks extra creamy and delectable with a side of this goat cheese and shallot dip, served over crispy pitas, for tastier munching!
Serves:
Ingredients
- 1lblarge shallots
- 1½cuppeanut oil
- 6pita breads
- salt
- cayenne pepper
- ½lbfresh goat cheese
- ½cupsour cream
- ½cupwhole milk
- 2tbspflat leaf parsley,chopped
Instructions
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Preheat the oven to 350 degrees F
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In a medium saucepan, bring the shallots and oil to a boil. Cook over moderately low heat, stirring, for about 18 minutes, until the shallots are deep golden.
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Strain the shallots, then drain on paper towels and let cool. Reserve the shallot oil.
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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.
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Sprinkle the pitas with salt and cayenne and bake for 10 minutes, or until golden and crisp.
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Let cool, then break into large pieces
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In a food processor, puree the goat cheese with the sour cream and milk. Season with salt and cayenne, then process until smooth.
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Transfer to a bowl. Stir in three-quarters of the shallots and the parsley. Top with the remaining shallots.
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Serve with the pita crisps, and enjoy!
Recipe Notes
Make Ahead: The crispy shallots and pitas can be stored in airtight containers for 3 days; the goat cheese mixture can be refrigerated for 3 days
Nutrition
- Calories: 2411.38kcal
- Fat: 203.08g
- Saturated Fat: 52.27g
- Monounsaturated Fat: 84.23g
- Polyunsaturated Fat: 54.56g
- Carbohydrates: 118.83g
- Fiber: 17.59g
- Sugar: 23.75g
- Protein: 43.42g
- Cholesterol: 88.16mg
- Sodium: 1773.17mg
- Calcium: 401.14mg
- Potassium: 1204.34mg
- Iron: 9.50mg
- Vitamin A: 471.84µg
- Vitamin C: 23.72mg
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