Appetizers & Sides

Pan Roasted Shallot and Onion Dip

Is a party really a party if it doesn’t have a creamy, crave-able dip? This delicious recipe ensures we’ll never know the answer.

Total Time 30M

Servings 1 bowl


  • 2 large yellow onions, halved, peeled and thinly sliced
  • 1 tablespoon vegetable oil
  • Salt to taste
  • 2 leeks, halved lengthwise, rinsed and thinly sliced (white and light-green parts only)
  • 1½ cups Darigold sour cream
  • ⅓ cup minced shallot
  • 2 tablespoons thinly sliced chives
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • Pinch cayenne pepper


  1. Heat a large, heavy skillet over medium-high heat and add the onions.
  2. Cook until they soften and begin to brown (about 5-10 minutes).
  3. Add the oil, season with salt and continue cooking until the onions are very soft and slightly caramelized (about 10 minutes).
  4. Stir in leeks and cook until softened (about 3 minutes).
  5. Transfer to a bowl to cool.
  6. When cooled, stir in the sour cream, shallots, chives, lemon juice, Worcestershire and cayenne.
  7. Season with salt to taste.

Serve with assorted vegetables and pita chips. Makes 1 shareable bowl.