Shallot Parsley Dip Recipe

Shallot Parsley Dip

Our first Campanier order included a small head of cauliflower. I felt like eating it raw, and came up with this easy-breazy dip to accompany it. I wanted to eat a quick snack before joining Maxence at the movies, and this took me all of five minutes to whip up. This fresh and tasty dip can be eaten with veggies, or spread on toasted bread.

Be warned though, that as you sit down to watch the movie, your boyfriend may look at you suspiciously in the semi-darkness and ask : “Did you, um… eat onions?”.

Nope. Shallots.

But thanks all the same.

Shallot Parsley Dip

– 1 C fromage blanc (or plain yogurt)
– one shallot
– 5 or 6 sprigs of parsley
– 1 tsp pumpkin oil (or other interesting oil, or olive oil)
– 1/2 tsp balsamic vinegar
– salt and pepper
– a dash of piment d’Espelette (or red pepper flakes)

Peel and chop the shallot finely. Rinse the parsley and dry it with a paper towel. Pluck off the leaves (you won’t be needing the stems, but do reserve them to flavor a soup or a stew), and chop them.

Pour the fromage blanc in a bowl, add the chopped shallot and parsley, the oil and vinegar, and a little salt, pepper and piment. Stir with a spoon until well combined.

If you can, it is nice to prepare it a few hours ahead, cover the bowl with plastic wrap and reserve in the fridge. This will allow the flavors to develop better. It is also mighty convenient.

Serve as a dip for vegetables or crackers, or use as a sandwich spread.

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  • Patrick

    What film did you see? Was it one with Shallot Rampling ?

  • Papa – On en a empalé pour moins que ça! ;) C’était “Lost in translation”…

  • Patrick

    Justement, on va le voir demain… Céline l’a vu, et nous a dit que c’était bien… Ton avis, avant qu’il ne soit trop tard ?

  • Papa – C’était for-mi-dable!

  • David J. Foster

    I’ve been dreaming about this since I read it a few days ago. Finally, I made it with silken tofu and it was definitely high on the “onion” factor for sure. The taste is very fresh and light. Went nicely with some green curry turkey patties and raw veggies. Idaho has the best shallots, onions and garlic in all of North America!

  • David – So glad you liked this, and I certainly appreciate your reporting back! You replaced the yogurt with silken tofu, is that right? Indeed, it must have been great as a condiment with meat…

  • christoph

    Hello Clotilde,
    thanks for this fantastic blog, dedicted to the same things which I adore too: Paris and cooking. Because I live in the 5th Arr your site is lovely source of information and inspiration whats happening on the other site of Paris.
    Regarding your photo of the dip I have a question: what bread is it? Kayser, Polaine? I’m originally from Germany and since I live here the search for the “real” bread has become quite an obsession for me, and the bread on the photo looks real good.
    Cheers christoph

  • Christoph – Cute question! :) The bread on the pic is the olive bread I talked about in this other post : . But if you live in the 5th, I say “lucky you” to have the rue Monge bakery close by! I love the bread Kayser makes — is it still lacking in something, in your opinion?

  • christoph

    To my shame I must say everytime I went to Kayser the avidity to buy one of his fantastic baguette was stronger than to taste his real bread. But next time I’ll try. Otherwise the best bread I discovered until know in Paris is baked in the Boulangerie de Monge, place monge.

  • Christoph – Quite understandable, really! :) They have a fantastic hazelnut and curry (not sure it’s curry, but it’s a similar mix of spices) bread. Their olive bread is also awesome, the raisin one too, the poppyseed baguette, the walnut… Okay, I’ll stop now, I love them all! And their canelés and other pâtisseries are divine too…

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