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.
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.
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:
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 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:
Step 1: Heat the olive oil in a small skillet over medium heat, then add in the shallots with the salt and pepper.
Cook for about 12 minutes, stirring and deglazing the pan as needed.
Finish by stirring in the garlic powder, then remove the shallots from the heat and let them cool for 5 to 10 minutes.
Step 2: Add the shallots, sour cream, mayonnaise, chives, lemon juice, and soy sauce to a large bowl.
Step 3: Stir everything together in the bowl.
Cover with plastic wrap and let the dip chill in the fridge for at least 1 hour or overnight.
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!
Small Batch Shallot Dip
- 1 tablespoon olive oil
- ¾ cup chopped shallots, about 3 large
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon garlic powder
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons finely chopped chives
- 1 ½ teaspoons lemon juice
- 1 teaspoon soy sauce
- Heat olive oil over in a small skillet over medium heat.
- Add shallot and salt and pepper and cook, medium heat stirring occasionally until shallots are browned about 12 minutes, deglazing the pan with water as needed.
- Stir in garlic powder to the hot shallots. Allow too cool 5-10 minutes.
- Add remaining ingredients and stir to combine.
- Chill for at least 1 hour or overnight and enjoy with chips!
- This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
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