Fresh Goat Cheese and Crispy Shallot Dip Recipe

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, for about 18 minutes, until the shallots are deep golden.

Strain the shallots, then drain on paper towels and let cool. Reserve the shallot oil.

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, then process until smooth.

Transfer to a bowl. Stir in three-quarters of the shallots and the parsley. Top with the remaining shallots.

Serve with the pita crisps, and enjoy!