Simple Caramelized Shallot Spinach Dip Food

SIMPLE CARAMELIZED SHALLOT & SPINACH DIP

Steps:

• ADD the oil in a medium saucepan over medium-low heat. Then add the shallots and cook them, stirring occasionally, until they are deep brown, but not burned. About 20 to 25 minutes.
• ADD the mayo, sour cream, and spinach to the bowl of a food processor fitted with the blade attachment. Pulse once or twice to combine and further chop the spinach.
• SCRAPE the mixture into a bowl and stir in the red pepper flakes, and shallots. Season with salt and pepper.
• SURROUND the bowl of dip with chips, crackers, or vegetables and served!

GINA'S SPINACH DIP

Steps:

• Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes.
• Add the flour and cook while stirring until it becomes a light blonde color.
• Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes.
• Stir in the artichoke hearts, tomatoes, and cheese and cook until the cheese is melted. Remove to a serving bowl and serve with tortilla chips.

BLUE CHEESE AND CARAMELIZED SHALLOT DIP

Steps:

• Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
• Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Serve dip chilled or at room temperature.

CARAMELIZED ONION AND SPINACH DIP RECIPE BY TASTY

Steps:

• Heat the olive oil in the 2.5-quart saucepan over medium-high heat. Add the rosemary sprigs and fry until fragrant and the leaves are crisp, 1 minute. Using tongs, remove the rosemary and transfer to paper towels to drain. If any leaves are left behind in the oil, remove with a slotted spoon and transfer to the paper towels as well.
• Return the pan with the oil to medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, 20-25 minutes.
• Add the garlic and cook for 1 minute, until fragrant.
• Stir in the spinach and cook for 2 minutes to evaporate any excess moisture. Add the cream cheese and cook, stirring, until completely melted and incorporated into the onions and spinach.
• Remove the pan from the heat and stir in the sour cream, mayonnaise, lemon zest, salt, pepper, and lemon juice. Let cool to room temperature or cover with plastic wrap and refrigerate for up to 2 days.
• Remove the rosemary leaves from the stems over a cutting board. Crush with your fingers or finely chop with a knife.
• Transfer the dip to a serving dish and smooth the top. Sprinkle with the fried rosemary and serve with pita chips, toasted bread, or crudités.
• Enjoy!