Bacon shallot dip

In recipe on February 9, 2011 at 6:02 am

So I mentioned this recipe in my last round-up, I tweeted about it, and now I’m writing about it. How could one dip recipe capture my heart and mind so completely?!

Oh yes. I will tell you. Four words: brandy, bacon, caramelized shallots. I made it for the Superbowl, and lemme say, this little dip packs a touchdown of flavor!

Good thing I had practiced my caramelizing skills last week. It’s like I was in training to make this dip (lame sports metaphors now complete).

A side tip: you will smell like smoky bacon for the rest of the day. Not, you know, that is ever a bad thing. Some people even pay to smell like that.

Bacon shallot dip, adapted from Thrillist SF

  • 1/2 tbl. olive oil
  • 4 slices bacon, chopped
  • 8 shallots, sliced thinly
  • 1 clove garlic, minced
  • 2 sprigs thyme
  • salt and pepper
  • 4 oz. bourbon or brandy (I used brandy)
  • 8 oz. sour cream
  • chives or parsley for garnish
  • chips (or raw veggies, I guess) for serving

1. Heat olive oil in medium skillet (I used my cast-iron, which has been getting some real play lately) over medium heat. Add bacon and cook 3-4 minutes, until fragrant.
2. Add shallots, garlic and thyme and let cook for another 10 minutes, stirring occasionally. Turn heat down, in between medium and low and let caramelize, cooking for another 45 minutes or so.  The shallots should be an even, golden-brown. Salt and pepper to taste.
3. Once shallots and bacon are caramelized, take pan off heat. Add your four shots of liquor and then put pan back over medium heat, stirring frequently. You’re looking for all the alcohol to burn off, which takes between 2 and 5 minutes.
4. At this point, I did drain the shallots, because there was a little too much oil for my taste. Remove the thyme sprigs, then put the shallot-bacon mix in the refrigerator and let cool for about 20 minutes.
5. Take out and mix with sour cream. You can put back in the refrigerator and garnish with herbs right before serving.
6. Victory! Enjoy dip (especially with these sweet potato chips – delish!).

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