This caramelized shallot yogurt dip is the perfect tangy and garlicky dairy-free condiment to enjoy with your favorite chips or as a flavor enhancer to any meal!
Key Ingredients and Substitutions
- Yogurt: Try this with a thick Greek Yogurt style plant-based yogurt. I have a number of brands listed in the FAQ if you need it!
- Shallot: Alternatively, use 1/2 a red or yellow onion.
- Garlic: May seem like a lot, but we are cooking them before blending. Feel free to adjust for less if not a fan of garlic.
- Lemon: Fresh is needed for the zest and juice.
- Oil: When possible, use a good quality olive oil to help add more flavor to the overall dip.
How to Make Caramelized Shallot Yogurt Dip
Cook your garlic and shallots. Heat your oil in a pan. Add the sliced shallots and garlic cloves, then stir occasionally for about 10 minutes. The shallots should soften and the garlic cloves should appear more golden in color.
Caramelize the shallots. Transfer the garlic cloves to a plate, then add a generous pinch of salt to the shallots and continue to sauté occasionally for another 10-15 to deepen their color. Allow to cool completely.
Blend the garlic into a paste. Transfer the garlic to a blender cup with the lemon zest and juice and salt, then blend to make a thick paste.
Mix in the yogurt. Add the yogurt, plus the shallots and any remaining oil from the pan then stir the mixture well to combine.
Chill and adjust. Place the yogurt mixture in the fridge and allow to chill for at least 1-2 hours. Taste and adjust to preference before serving. If too tangy, add some olive oil. If flavor is dull, add a little more salt to taste.
Expert Tips
- Caramelize the onions as long as you want. The longer they caramelize, the deeper the color, the more flavor! However, if you don’t have the time and don’t mind having a little less flavor, cook them until they become more golden in color (10-15 minutes).
- If you feel your yogurt is too thin, let it drain through a cheesecloth. Place a large mesh sieve over a large mixing bowl then drape a cheese cloth on top of the sieve. Pour the yogurt into the cheese cloth then gently gather the edges of the cheesecloth together and tie it closed. Let this sit suspended in the fridge for 24-48 hours.
- Adjust flavors to your liking. If some flavors are not coming through, stir in a little more salt. Not tangy enough? Add a little more lemon juice or a teaspoon of red wine vinegar. Too punchy? Stir in some olive oil to mellow it out.
Frequently Asked Questions
For thick sauces, I like to use Forager Project, Kite Hill Plain Greek Yogurt, Culina, or CocoJune. Culina and CocoJune are tangier, but use coconut as a base, so they will be higher in saturated fat. If concerned about heart health, I would try to alternate yogurts or stick to the lower saturated fat options. For more protein, try using a protein rich option like the Kite Hill Plain Greek Yogurt.
Cooking them down allows the natural sugars from the shallots to release, which adds more depth of flavor to whatever you add them to.
This can vary based on the size and amount you’re cooking. You want to cook them down long enough to get a nice color on them, so expect it to take 20-30 minutes (or longer if you are cooking a bigger batch).
Store in an airtight container in the refrigerator for up to 7 days.
Ways to Enjoy this Dip
- Serve as a snack topped with chives or dill and your favorite chips or crackers
- Use it as a bed to place your favorite meal on top of, like this Lemon Glazed Cucumber Tofu Salad
- Drizzle it on top of your favorite bowls or salads
- Use as a spread for sandwiches or wraps
More Dressings to Flavor Your Meals
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Description
This caramelized shallot yogurt dip is the perfect tangy and garlicky dairy-free condiment to enjoy with your favorite chips or as a flavor enhancer to any meal!
- Heat your oil in a medium skillet over medium low heat. When hot, add the shallots and garlic cloves. Stir occasionally for about 10 minutes until the shallots have softened and the garlic cloves are golden in color. Transfer the garlic cloves to a plate, then add a generous pinch of salt to the shallots, then continue to sauté occasionally for another 10-15, or until golden brown. Remove from heat and allow to cool to room temperature.
- Transfer the garlic to a blender cup with the zest of a lemon, juice of half the lemon, and the salt, then blend to make a thick paste.
- Add the yogurt, cooked shallots, any remaining oil from the pan, and a pinch of ground pepper, then stir the mixture well to combine.
- Place the yogurt mixture in the fridge and allow to chill for at least 1-2 hours. Taste and adjust to your preference. If it’s too tangy, add a drizzle of olive oil. If the garlic is not coming through, add a little more salt to taste. Use as a base for platters, serve with chips, or use as a condiment for sandwiches or bowls.
Notes
Caramelize the onions as long as you want. The longer they caramelize, the deeper the color, the more flavor! However, if you don’t have the time and don’t mind having a little less flavor, cook them until they become more golden in color (10-15 minutes).
If you feel your yogurt is too thin, let it drain through cheesecloth. Place a large mesh sieve over a large mixing bowl then drape a cheese cloth on top of the sieve. Pour the yogurt into the cheese cloth then gently gather the edges of the cheesecloth together and tie it closed. Let this sit suspended in the fridge for 24-48 hours.
Adjust flavors to your liking. If some flavors are not coming through, stir in a little more salt. Not tangy enough? Add a little more lemon juice. Too punchy? Stir in some olive oil to mellow it out.
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