Fresh Goat Cheese and Crispy Shallot Dip Recipe

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!

Preparation: 10 minutes
Cooking: 28 minutes
Total: 38 minutes



  • 1lblarge shallots
  • cuppeanut oil
  • 6pita breads
  • salt
  • cayenne pepper
  • ½lbfresh goat cheese
  • ½cupsour cream
  • ½cupwhole milk
  • 2tbspflat leaf parsley,chopped


  1. Preheat the oven to 350 degrees F

  2. 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.

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

  4. 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.

  5. Sprinkle the pitas with salt and cayenne and bake for 10 minutes, or until golden and crisp.

  6. Let cool, then break into large pieces

  7. In a food processor, puree the goat cheese with the sour cream and milk. Season with salt and cayenne, then process until smooth.

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

  9. 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


  • 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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