1 very large shallot, thinly sliced, rings separated (about 1 1/3 cups)
How to Make It
In a bowl, whisk Hearts of Palm Dip with yogurt and chives. Taste and season with salt and pepper, if desired. Cover and refrigerate until lightly chilled.
In a medium skillet, warm oil over medium heat until shimmering. Line a fine-mesh sieve with a paper towel. Add shallot rings to skillet and cook slowly over medium-low heat, stirring frequently, until golden and crisp, about 15 minutes. Using a slotted spoon, transfer shallot rings to sieve to drain. Sprinkle with salt. (Shallots will crisp more as they cool.)
Just before serving, fold three-quarters of crispy shallots into dip. Transfer to a serving bowl. Sprinkle remaining crispy shallots on top and serve.
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