Recipe

Fresh Goat Cheese And Crispy Shallot Dip Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 350°.
Step #2 In a medium saucepan, bring the shallots & oil to a boil.
Step #3 Cook over moderately low heat, stirring, until the shallots are deep golden, about 18 mins.
Step #4 Strain the shallots, then drain on paper towels & let cool.
Step #5 Reserve the shallot oil.
Step #6 Meanwhile, brush the rough side of the pitas with some of the shallot oil & arrange on baking sheets, oiled side up.
Step #7 Reserve the remaining oil for another use.
Step #8 Sprinkle top the pitas with salt & cayenne & bake for 10 mins, or until golden & crisp.
Step #9 Let cool, then break into large pieces.
Step #10 In a food processor/blender, puree the goat cheese with the sour cream & milk.
Step #11 Spice up with salt & cayenne; process until smooth.
Step #12 Transfer to a bowl.
Step #13 Stir in three-quarters of the shallots & the parsley.
Step #14 Top with the remaining shallots & serve this with the pita crisps.
Step #15 Make Ahead: The crispy shallots & pitas can be stored in airtight containers for 3 days; the goat cheese mixture can be put in the fridged for 3 days.
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