Small Batch Shallot Dip

You and your friends will love this Small Batch Shallot Dip. Golden-brown shallots are mixed together with rich sour cream and mayo to create a sweet and savory dip that’s perfect for small celebrations.

Jump to:

• Shallot dip vs. onion dip
• Ingredients needed
• How to make small batch shallot dip
• Helpful tips
• Recipe

Sweet and savory never tasted so good

Just call me the queen of dips. Seriously, dips are my favorite food! I love to serve them at big and small parties, bring them over to a friend's place, or just snack on one at home.

Unfortunately, leftover dip will often go to waste because there’s just so much of in one serving!

I promise that won’t be the case for this recipe. My Small Batch Shallot Dip makes just enough for a handful of people, plus it has the BEST flavor. It’ll be a miracle if you end up with leftovers!

This perfectly balanced sweet and savory dip goes well with a platter of veggies, crackers, or kettle-cooked chips. If you want to go all out, make a batch of my spicy queso and zucchini bites for the ultimate finger-food platter.

Shallot dip vs. onion dip

French onion dip is such a classic and you can usually find it at most parties. It’s hard not to love a bowl full of caramelized onions, tangy sour cream, and rich cream cheese! While shallot dip can be quite similar to this classic, there are a few key differences in taste.

When comparing the two, you’ll find that a dip made with shallots tastes lighter and sweeter. It can take on tangy flavors easily like sour cream and lemon juice. Onion dip can sometimes feel heavy and strong, whereas shallot dip is much more delicate. 

Ingredients needed

This is a great recipe to turn to when you don’t know what to do with the bag of shallots in your cupboard! The rest of the ingredients are super simple and are probably already in your kitchen:

Shallots

This super versatile member of the onion family has a sweet and mild flavor. Shallots can be roasted and eaten on their own, pickled with other vegetables, or sliced and fried for a crunchy topping. They taste so good in this dip and pair perfectly with the tangy sour cream and mayo!

Replace the shallots with a brown or yellow onion if that’s what you have at home. You’ll only need 1 medium-sized onion to replace the 3 shallots.

Sour cream and mayonnaise

This is where the dip gets its rich and creamy texture. You can skip the mayonnaise if you want and only use sour cream, or just make it mayo-based.

Replace the sour cream with Greek yogurt if you want the dip to be a little lighter tasting. This will make it taste more tart, so just taste and season as you go to make sure all of the flavors end up well balanced.

Soy sauce

Soy sauce in a shallot dip? Yes! This secret ingredient gives the dip so much depth and actually helps to round out the sweetness of the shallots and sourness of the sour cream.

Simply replace the soy sauce with tamari to turn this into a gluten-free recipe.

How to make small batch shallot dip

This 1-pan dip recipe can easily be made in a few steps and under 30 minutes. Here’s how to do it:

Helpful tips

There are only a handful of tips you should pay attention to before making this recipe. They’ll help you create a delectable and delicious dip every time.

Use the right skillet

I highly recommend sauteing the shallots in a small stainless skillet as opposed to non-stick. You actually want the shallots to stick to the pan as they brown. There is SO much flavor in those little brown bits!

Deglaze as you go

But what happens when those brown bits are stuck to the bottom of the pan? This is where deglazing comes in handy. Deglazing is when you pour a little water, white wine, veggie broth, or even apple cider vinegar into the pan to lift up the pieces that are stuck.

Just pour and stir once or twice while they cook. The stuck pieces will lift, and the liquid will soak into the shallots.

Make it ahead of time

Allow the dip to chill in the fridge for at least 1 hour or even several days to achieve the absolute best flavor. Make it the night before a get-together, or up to 3 days ahead of time.

Store any leftovers in an airtight container and keep them in the fridge.

Time to Cook!

Alright, friend! Make a batch and leave a comment below so I know what you think!

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Recipe

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