Crudités with Caramelized Shallot Yogurt Dip
When I think about where my proudest moments are in the kitchen, they often times are not with the 3 layered cakes, or the 29 ingredient recipes. The food that excites me, are the meals that are produced out of what is very little left in the fridge and a practically bare cupboard. Where I normally hear my husband say, “we have nothing left to eat”.
So here is my philosophy, keep beans in your cupboard (although I like using dried let’s be realistic and have yourself some cans in there too), my favorite are garbanzo, white, and pinto. Have good stock on hand. Never run low on high-quality olive oil. Keep whole fat plain or greek yogurt in the fridge. An assortment of fresh herbs. A bounty of root vegetables. Hot sauces. And butter. These are my staples. My, if I have a few of these things, I can make anything, or at least something!
Now of course, I like to have some meat, eggs, bread, coffee, grains, fruit, alcohol around too. Because those are essentials. But it’s the other ingredients that I heavily rely on to make a meal. And to make sure that these meals come quickly, I keep a few already made up sauces, dressings, marinades and dips in the fridge. Each Sunday I make 2-3 new batches that last us all week. And on the current rotation is this Caramelized Shallot Yogurt. Served alongside raw vegetables, or mixed in with shredded chicken breast for the perfect chicken salad sandwich. Add a little milk to thin for salad dressing. And stir into some raw chickpeas with a handful of herbs.
Crudités + Caramelized Shallot Yogurt
adapted from Bon Appetit
2 tablespoons olive oil
4 large shallots, finely chopped (about 2 cups)
1 garlic, minced
Kosher salt, freshly ground pepper
1 tablespoon apple cider vinegar
1½ cups whole fat plain Greek yogurt
1 tablespoon sliced chives, plus more for serving
In a medium skillet, heat oil over medium heat. Add shallots and garlic, season with a good pinch of salt and pepper. Stirring occasionally until golden brown, about 15 minutes. Remove from the heat and let cool.
In a medium bowl, mix together vinegar and yogurt. Add shallots, and combine. Season with salt and pepper, top with chives.
Serve alongside a variety of vegetables.