Sour Cream And Onion Cottage Dip

Name: Sour Cream and Onion Cottage Dip (Elevated)
Total time: 1 h 30 min
Yield: 2 cups
Cuisine: French
Ingredients: 1 head Garlic-whole; 2 tbsp Olive Oil; 3 large Shallots-thinly sliced; 2 tbsp Butter-unsalted; 1 tbsp Dry Sherry; 8 oz Crème Fraîche; 8 oz Cottage Cheese-full fat, small curd; 1 tbsp Fresh Chives-finely chopped; 1/4 tsp White Pepper; 1/2 tsp Fleur de Sel

⏱1h 30m

👥2 cups

🔥250 cal

Hard

🍽️French

A luxurious dip featuring the tang of crème fraîche, the sweetness of roasted garlic, and the depth of slow-cooked shallots. This dip is perfect for a sophisticated gathering.

1 head Garlic-whole

2 tbsp Olive Oil

3 large Shallots-thinly sliced

2 tbsp Butter-unsalted

1 tbsp Dry Sherry

See all 10 ingredients ↓

(0 reviews)

⏱1h 30m

👥2 cups

🔥250 cal

Hard

🍽️French

A luxurious dip featuring the tang of crème fraîche, the sweetness of roasted garlic, and the depth of slow-cooked shallots. This dip is perfect for a sophisticated gathering.

#Dip #Appetizer #Gourmet #Party

Instructions

Preheat oven to 400°F (200°C).
Cut the top off the Garlic head, drizzle with Olive Oil, wrap in foil, and roast for 45-60 minutes, or until very soft.
Let cool slightly, then squeeze out the roasted garlic cloves.
In a skillet, melt Butter over medium-low heat.
Add Shallots and cook slowly, stirring frequently, until deeply caramelized (about 30-40 minutes).
Deglaze the pan with Dry Sherry and cook for another 2-3 minutes until the sherry has evaporated.
Let the caramelized shallots cool.
In a food processor, combine the roasted garlic and caramelized shallots and pulse until finely chopped.
In a medium bowl, combine Crème Fraîche and Cottage Cheese and mix well until smooth.
Add the garlic-shallot mixture, Fresh Chives, White Pepper, and Fleur de Sel to the bowl.
Stir until all ingredients are thoroughly combined.
Cover and refrigerate for at least 2 hours to allow flavors to meld.
Serve chilled with your favorite dippers.

Ingredients

1 head 100 g Garlic-whole
2 tbsp 30 mL Olive Oil
3 large 300 g Shallots-thinly sliced
2 tbsp 30 mL Butter-unsalted
1 tbsp 15 mL Dry Sherry
8 oz 225 g Crème Fraîche
8 oz 225 g Cottage Cheese-full fat, small curd
1 tbsp 15 mL Fresh Chives-finely chopped
1/4 tsp 1.25 mL White Pepper
1/2 tsp 2.5 mL Fleur de Sel

Equipment

Oven
Foil
Skillet
Food Processor
Medium Bowl
Mixing Spoon

Instructions

Preheat oven to 400°F (200°C).
Cut the top off the Garlic head, drizzle with Olive Oil, wrap in foil, and roast for 45-60 minutes, or until very soft.
Let cool slightly, then squeeze out the roasted garlic cloves.
In a skillet, melt Butter over medium-low heat.
Add Shallots and cook slowly, stirring frequently, until deeply caramelized (about 30-40 minutes).
Deglaze the pan with Dry Sherry and cook for another 2-3 minutes until the sherry has evaporated.
Let the caramelized shallots cool.
In a food processor, combine the roasted garlic and caramelized shallots and pulse until finely chopped.
In a medium bowl, combine Crème Fraîche and Cottage Cheese and mix well until smooth.
Add the garlic-shallot mixture, Fresh Chives, White Pepper, and Fleur de Sel to the bowl.
Stir until all ingredients are thoroughly combined.
Cover and refrigerate for at least 2 hours to allow flavors to meld.
Serve chilled with your favorite dippers.

Nutrition per serving

Calories 250

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Sour Cream And Onion Cottage Dip

Sour Cream And Onion Cottage Dip

Ratings & Reviews

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